Korean Temple Food: A Journey Through Three Famous Temples
One of the treasures of Korean Buddhist culture is temple food. More than just a meal, temple food represents a meeting point of nature, humanity, and philosophy—a form of practice that has recently gained worldwide attention. Today, I would like to introduce three temples particularly famous for their temple food. From wild vegetables grown deep in the mountains to fermented pastes embodying ancient wisdom, let's embark on a special culinary journey through Korean temples.
1. Seonamsa Temple: Preserving Traditional Flavors
Seonamsa Temple nestled in the lush greenery of Mount Jogyesan
History and Characteristics
Nestled in the foothills of Mount Jogyesan, Seonamsa (선암사) is a thousand-year-old temple said to have been founded by Master Ado in 562 CE. Designated as a UNESCO World Heritage Site in 2018 as part of the "Sansa, Buddhist Mountain Monasteries in Korea," this temple perfectly preserves the history and traditions of Korean Buddhism.
What makes Seonamsa unique is the perfect harmony between nature and architecture. Instead of having a One Pillar Gate (Ilju-mun), visitors enter the temple by following a stream, symbolizing the seamless integration with nature without artificial boundaries. This philosophy is embodied in Seonamsa's temple food as well.
Distinctive Temple Food
Seonamsa is famous for its "Wild Mountain Vegetable Table." The temple's cuisine features seasonal vegetables like bracken, chwi-namul (Korean lawn herb), and durup (fatsia shoots) grown in the clean environment of Mount Jogyesan. Though simple, these dishes offer profound flavors. Particularly popular among visitors are the candied chwi-namul and bellflower root preserves, often purchased as special gifts.
At Seonamsa, monks and devotees cultivate vegetables in a temple garden spanning approximately 1,000 pyeong (about 3,300 square meters). From spring through autumn, they tend to this garden using only fermented liquid fertilizers and compost made at the temple, avoiding chemical fertilizers entirely. The harvested vegetables are either served fresh or preserved as pickles and dried vegetables according to traditional methods.
Every autumn, Seonamsa hosts a "Temple Food Experience Program." Visitors can join monks in gathering wild vegetables and preparing dishes using the temple's homemade soybean paste. A particularly popular activity is the "Fermentation Workshop," where participants learn traditional methods of making fermented soybean paste and kimchi.
Location and Tourist Information
Location: 450 Seonamsa-gil, Seungju-eup, Suncheon-si, Jeollanam-do
Accessibility: About 40 minutes by bus from Suncheon Station
After visiting Seonamsa, I recommend exploring the nearby Suncheon Bay National Garden and Naganeupseong Folk Village. At Suncheon Bay, a world-renowned ecological tourism site, you can observe vast reed fields and various migratory birds. At Naganeupseong, you can glimpse traditional Korean life as it preserves the structure of a Joseon Dynasty county fortress.
2. Jingwansa Temple: Modern Reinterpretation of Temple Food
Jingwansa Temple nestled in Bukhansan National Park, just outside Seoul
History and Characteristics
Located in the foothills of Bukhansan Mountain in Seoul, Jingwansa (진관사) was established in 1011 during the Goryeo Dynasty under King Hyeonjong's reign. Despite its proximity to the bustling city, it maintains the serene atmosphere of a deep mountain temple. True to its name, which means "water is generous," Jingwansa has long served as a spiritual retreat for Seoul citizens.
What distinguishes Jingwansa is its commitment to maintaining traditions while actively introducing Buddhist culture to modern people. The temple has been at the forefront of temple food research and education, operating a "Temple Food Cultural Experience Center" since the early 2000s, significantly contributing to the popularization of Korean temple food.
Distinctive Temple Food
Modern interpretations of temple food at Jingwansa, including their famous lotus leaf rice
Jingwansa is renowned for its "modernly reinterpreted temple food." Particularly popular among visitors are the "Jingwansa Lotus Leaf Rice" and "Chrysanthemum Flower Pancakes." The distinctive feature of Jingwansa's temple food is that it preserves traditional flavors while making subtle changes to suit modern palates.
The temple harvests wild vegetables and medicinal herbs from designated areas within Bukhansan National Park. Additionally, they cultivate seasonal vegetables and herbs in a small garden near the temple. Especially noteworthy are Jingwansa's "Four Seasons Fermented Foods." They prepare different fermented fruit syrups throughout the year: plum in spring, omija (five-flavor berry) in summer, bellflower root in autumn, and ginger in winter. These syrups are used in temple dishes and sold to visitors.
At Jingwansa's "Temple Food Cultural Experience Center," regular temple food classes are held monthly. Under the guidance of monks, participants learn how to prepare temple food appropriate for each season and can experience balwoo-gongyang, the Buddhist ritual meal. Special English-language classes are also available, which are particularly popular among foreign visitors to Korea.
Location and Tourist Information
Location: 73 Jingwan-gil, Jingwan-dong, Eunpyeong-gu, Seoul
Accessibility: About 15 minutes by bus from Gupabal Station (Line 3)
After visiting Jingwansa, you might enjoy light hiking in Bukhansan National Park or visiting the nearby Eunpyeong Hanok Village. The Hanok Village, emerging as a new attraction in Seoul, offers various cultural experiences where tradition and modernity blend harmoniously.
3. Tongdosa Temple: The Home of Traditional Temple Food
Tongdosa Temple, one of Korea's Three Jewel Temples, known for housing Buddha's relics
History and Characteristics
Located in Yangsan, Gyeongsangnam-do, Tongdosa (통도사) was founded by Master Jajang in 646 CE and is one of the Three Jewel Temples of Korean Buddhism. With its unique status as "the temple enshrining Buddha's true relics," Tongdosa has served as a central place of Korean Buddhism for over a millennium as the "Original Temple of Precepts."
Tongdosa's distinctive feature is its unique layout centered around the Diamond Precept Platform and its massive scale. Particularly noteworthy is that the Diamond Precept Platform in front of the Main Hall houses Buddha's relics, resulting in the unusual design of not having a Buddha statue inside the Main Hall. This signifies that Buddha's true relics themselves represent Buddha.
Distinctive Temple Food
Traditional fermented foods from Tongdosa, including their famous doenjang (soybean paste)
Tongdosa is famous for its "traditional temple fermented foods." Visitors particularly enjoy sampling the "Tongdosa Doenjang" (soybean paste) and "Sanchae Pickle" (mountain pepper pickle). What characterizes Tongdosa's temple food is the wisdom of fermentation passed down through generations.
Tongdosa operates a large-scale farm of about 3,000 pyeong (approximately 10,000 square meters), producing organic soybeans used to make traditional doenjang and ganjang (soy sauce). The annual preparation of these fermented soybean pastes, which begins around the winter solstice, is an important annual event at Tongdosa. Not only monks but also residents from surrounding villages participate in filling hundreds of jars in large fermentation yards.
Particularly noteworthy is Tongdosa's "Temple Food Transmission Program." Regular education is conducted at Tongdosa, centered around Venerable Seonje, who has studied temple food for decades. This program goes beyond merely teaching cooking methods, emphasizing the Buddhist philosophy of ingredients and the preparation process as a form of practice. Many who have completed this program continue the tradition of temple food throughout Korea.
Location and Tourist Information
Location: 108 Tongdosa-ro, Habuk-myeon, Yangsan-si, Gyeongsangnam-do
Accessibility: About 15 minutes by bus from Tongdosa KTX Station
After visiting Tongdosa, I recommend experiencing the Yeongnam Alps Cable Car and visiting Yangsan Wondong Plum Village. The cable car, offering magnificent views of the Yeongnam Alps, is popular among family travelers, while the beautiful scenery of Plum Village in spring is famous even among photographers.
Conclusion: The Meaning of Korean Temple Food
Korean temple food is not merely cuisine but a philosophical medium where nature, humanity, and the universe become one. It is a method of practice that disciplines the mind through the five senses and a culture filled with compassion and gratitude for all living beings.
By visiting these three temples, you will experience not just delicious vegetarian dishes but also the wisdom and spirit of Korean Buddhism that have continued unbroken for over a thousand years. In the midst of our busy modern lives, I recommend a journey with Korean temple food—a time to hold a baru (Buddhist bowl) and realize the preciousness of each ingredient.
Key Temple Food Characteristics
- Seonamsa: Wild mountain vegetable dishes reflecting the natural environment
- Jingwansa: Modern interpretations of traditional temple food accessible to contemporary tastes
- Tongdosa: Ancient fermentation techniques preserved through generations
Best Times to Visit
- Seonamsa: April-May (spring wild vegetables) or October (autumn foliage)
- Jingwansa: Year-round, with special seasonal food workshops monthly
- Tongdosa: Late December (doenjang-making) or March-April (spring temple food)
