[Temple to Table] Sweet taste of food in spring: Fresh kimchi with bomdong and deodeok in doenjang sauce
Food&BeverageMay 14, 2022
Society attributes a variety of adjectives to temple food such as healthy, natural and cleaner. Are such words accurate? Ven. Dorim, who teaches at Hyangjeok Segye, a culinary art institute operated by the Cultural Corps of Korean Buddhism, disagrees, saying, “Temple food is not that grand.” Monastics use the same ingredients that Koreans used to eat in leaner times and prepare them in ways to enhance the taste. Temple food is neither extravagant nor special. The most important