‘Roots of temple food are in the state of mind’
Food&BeverageDec 23, 2021
On an early December afternoon, Kim Ji-young, head chef at Balwoo Gongyang, a restaurant dedicated to temple cuisine operated by the Cultural Corps of Korean Buddhism, was demonstrating how to make root vegetable geotjeori, or a light salad of root vegetables. Unrushed and with a generous smile, the chef hummed a tune as she demonstrated the cooking process, step by step. With 1,700 years of history, some keywords come to mind upon hearing “temple food,” such as vegetarian or slow