Korean Temple Food Guide Best Vegetarian Buddhist Meals

Korean temple food has transcended its humble origins within mountain monasteries to become a global culinary phenomenon. Once a strictly ascetic practice reserved for monks and nuns, this 1,700-year-old tradition gained international acclaim after Chef Jeong Kwan was featured on Netflix's Chef's Table. For international travelers and expats, exploring this cuisine offers a rare intersection of history, wellness, and gastronomy.

Unlike standard Korean BBQ or spicy stews, temple cuisine is entirely vegetarian (often vegan) and omits the "five pungent spices" believed to distract the mind during meditation. It is slow food in its purest form, relying on fermentation, seasonal foraging, and time—sometimes soy sauces aged for over 5 to 10 years. Whether you are seeking a Michelin-starred dining experience in Gangnam or an authentic meal during a temple stay, this guide covers everything you need to know.

For more details, check out our guide on Korean Temple Food Dining Experience Guide.

What Defines Korean Temple Food?

Korean temple food, known locally as Sachal Eamsik, is built on the Buddhist philosophy of non-violence and mindfulness. It is not just about what you eat, but how the food is grown, prepared, and consumed. The cuisine dates back to 372 AD when Buddhism was first introduced to the Korean peninsula. Today, approximately 17% of South Korea's population identifies as Buddhist, yet this cuisine is enjoyed by food lovers regardless of religion due to its health benefits and clean flavors.

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The fundamental principle is that food is medicine for the body and mind. Chefs use natural seasonings like kelp, mushroom powder, and wild sesame seeds rather than artificial enhancers. A typical meal consists of 5 to 7 side dishes (banchan), a soup, and rice, totaling around 400-600 calories per standard serving, making it significantly lighter than average restaurant fare.

Related reading: Vegan temple food classes learning from monks in Seoul.

The Forbidden Five (Oshinchae)

The most distinct characteristic of temple food is the absence of Oshinchae, or the five pungent vegetables. While garlic and onions are the backbone of secular Korean cooking, they are strictly banned in temples.

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The forbidden ingredients are:

1. Garlic
2. Green Onions (Scallions)
3. Wild Chives
4. Korean Leeks
5. Onions

Instead, flavor is built using Doenjang (soybean paste), Ganjang (soy sauce), and Gochujang (chili paste), alongside turmeric, Sichuan pepper (Zanthoxylum), and shiitake mushrooms.

Top Temple Food Restaurants in Seoul

You do not need to hike up a mountain to experience high-end temple cuisine. Seoul is home to several world-class restaurants, including one that has held a Michelin star. These venues offer course meals ranging from ₩45,000 to ₩150,000 ($35 to $115 USD).

1. Balwoo Gongyang

Run directly by the Jogye Order of Korean Buddhism, this is the gold standard for temple cuisine in the city. Located on the 5th floor of the Temple Stay Information Center across from Jogyesa Temple, it offers a serene atmosphere despite being in the city center.

The menus here change seasonally. A standard lunch course starts at roughly ₩45,000 ($35), while the premium dinner course runs about ₩95,000 ($73). The meal progresses from a porridge starter to salads, pancakes, deep-fried vegetables, and a final rice meal with soup.

2. A Flower Blossom on the Rice

Located in the charming Insadong neighborhood, this restaurant offers a slightly more accessible approach to organic, eco-friendly eating. It is one of the few places with a "Green Star" from Michelin for sustainability. 95% of their ingredients come directly from certified organic farms.

3. Dooreyoo

Situated in the traditional Bukchon Hanok Village, Dooreyoo is led by Chef Tony Yoo. While not strictly a "temple" restaurant, his "Star Chef" menu leans heavily on temple philosophy combined with royal court cuisine. It provides a stunning visual experience inside a traditional Korean house (Hanok). Expect to pay around ₩120,000 ($90) for the full dinner tasting menu.

The Authentic Experience: Temple Stays

For travelers who want to go beyond a restaurant meal, a Temple Stay program offers the most authentic way to experience this food. You will eat exactly what the monks eat, often in communal silence. There are over 130 temples in Korea operating these programs, with about 25 in the Seoul metropolitan area.

Jingwansa Temple

Located in Bukhansan National Park, roughly 45 minutes from central Seoul, Jingwansa is famous for its fermentation jars. The nuns here are renowned for their culinary skills. A "Templestay" here typically includes a tea ceremony and a formal monastic meal.

• Cost: Overnight stay approx. 70,000 - ₩100,000 ($54 - $77).
• Day Program: Approx. ₩50,000 ($38) for 4 hours.

Baekyangsa Temple (Chef Jeong Kwan)

This is the pilgrimage site for foodies. Located in Naejangsan National Park (about 3 hours south of Seoul by KTX train + taxi), this is where the famous nun Jeong Kwan cooks.

Etiquette: The Ritual of Barugongyang

In a strict temple setting, eating is a ritual called Barugongyang. It is a meditation practice that reflects on the effort required to bring the food from the earth to the bowl. There is zero waste allowed—not even a grain of rice.

Seasonal Menus and Ingredients

Because temple food relies entirely on foraging and farming, the menu is strictly dictated by the seasons. Understanding this calendar helps you know what to expect on your plate.

Spring (March - May)

Spring is the season of greens and shoots. The mountains are lush with edible herbs.

• Key Ingredients: Mugwort, wild parsley, bamboo shoots, fatsia shoots.
• Dish Highlight: Mugwort soup (Ssuk-guk)—earthy and slightly bitter, known for detoxifying the liver.

Summer (June - August)

Korea's summers are hot and humid (average 30°C / 86°F). The food focuses on cooling the body.

• Key Ingredients: Eggplant, cucumber, summer squash, potatoes.
• Dish Highlight: Cold noodle soup with soybean broth (Kong-guksu). It provides high protein without the heaviness of meat.

Autumn (September - November)

The harvest season. This is when ingredients are dried and preserved for winter.

• Key Ingredients: Mushrooms (Pine mushrooms are a luxury), root vegetables, ginkgo nuts, persimmons.
• Dish Highlight: Deep-fried mushrooms glazed with grain syrup.

Winter (December - February)

Fresh produce is scarce, so the diet shifts to fermented foods and dried greens prepared earlier in the year.

• Key Ingredients: Kimchi (vegan version without salted shrimp), dried radish greens (Siraegi), seaweed, tofu.
• Dish Highlight: Dumplings (Mandu) stuffed with tofu and kimchi.

Is It Worth the Price?

For travelers on a budget, paying $80+ for a vegetable meal might seem steep. However, the value lies in the labor intensity. A single drop of soy sauce used in your dressing might have been tended to for 5 years. The wild herbs were likely hand-picked in the mountains at dawn.

How to Make a Reservation

Reservations for popular spots like Balwoo Gongyang should be made via phone or CatchTable (a Korean reservation app that supports English).

Conclusion

Korean temple food offers a profound counter-narrative to the fast-paced, high-stimulation vibe of modern Seoul. It is a cuisine that forces you to slow down and appreciate the natural essence of ingredients. Whether you opt for a high-end course meal in Jongno or a communal bowl at a mountain retreat, the experience leaves you feeling nourished rather than just full.

For the international traveler, it is arguably the most "Korean" meal you can have—deeply rooted in the land, the history, and the spirit of the peninsula.