Korean Buddhist temple cuisine recipes

The Buddhist teaching of compassion for all living things forbids the use of meat. Onions, garlic, chives, and scallions are also off-limits because they are considered to be too stimulating and would prevent monks and nuns from achieving enlightenment through meditation. Within these bounds, Buddhist monks and nuns have developed their own cuisine that is influenced by the vegetables that surround their mountain temples.

Sautéed cucumbers

Oi-bokkeum
오이볶음

Sweet, sour, & crispy mushrooms

Beoseot-tangsu
버섯탕수

dubu gangjeong

Sweet and crunchy tofu

Dubu-gangjeong
두부강정

gosari namul (stir-fried fernbrake: 고사리나물)

Stir-fried fernbrake side dish

Gosari-namul
고사리나물