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Buddhist Temple Cuisine
If you read most Korean food blogs, they will tell you that Koreans don’t eat coriander, aka cilantro. They’ll tell you straight to your face that cilantro and Korean cuisine have never crossed paths before.
As the Ask the Korean blog reported a couple of years ago:
“Korea has never grown cilantro, and cilantro is not a part of Korean cuisine. …
But Korean people’s cilantro-hate is nonetheless interesting, because it is a nice reflection of Korea’s insularity.”
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This time I made sure to get to the temple bistro at a decent time. They were still busy when I walked in. I paid and headed to get my tray and plate and–oh! We have baru bowls and wooden utensils. I looked at the sign. “비빔밥 입니다” “Bibimbap imnida.” Oh, we’re having bibimbap! So I piled the rice...
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Ah, lunch time again! Today’s was a bit starchy. Here’s what was on tap. Sundubu Guk – This mild soft tofu soup had mushrooms and was flavored with wild sesame Mixed Rice – Same rice as before with kidney beans and other goodies Mung Bean Jelly – Not much flavor, even with the flavoring, but satisfying...
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I was running really late today and ducked in for lunch before entering the office. I only had a slice of bread for breakfast while heading out the door. Here is today’s temple lunch. Doenjang Guk - A thin soup of soybean paste and that really good tofu with some greens Mixed rice – Had some beans in it Cabbage Kimchi...
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Trying to do something new. Our office near Insa-dong is a short walk from Baru Gong, the Buddhist temple cuisine bistro. They have a W7,000 lunch buffet. Being Buddhist temple cuisine, it’s mega-vegan. I’m trying to take better care of myself–mostly. I tried to go vegetarian in college, and I ended up in a...
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