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Buddhist Temple Lunch: Day 3

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 texture

Radish Kimchi – These were good. They helped balance the starchiness of the other foods.

Chwinamul – Had this again.

Kelp in Soy Sauce – I normally tolerate kelp at best. This was really good. It was stewed in a very sweet soy sauce. Almost like candy.

Ddeok Jjim – Basically ddeokbokki. Rice cakes were stewed in a rich spicy sauce with cabbage. It was hearty.

I have a lunch meeting tomorrow. I don’t know where it will be. So I may not do a temple lunch. I still don’t know what to think about going vegan for lunch. So far, so good. I’ve been bad at dinner, though. Last night I made southwest chicken burritos smothered in cheese and salsa. I say this, though. Along with not getting the mid-afternoon sleepies, my stomach doesn’t get all acidy either. That’s a chronic problem with the males in my family. I’ve been able to tame it somewhat since moving to Korea in 2004. But it does flare up when I consume heavy or processed meats, rich foods, and lots of alcohol.

ZenKimchi

Author: ZenKimchi

Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canadan, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan. Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.

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  • http://www.youtube.com/user/powerplantop James Strange

    Everything except the kelp looks good. Normally I do not like it but I usually eat some since it is full of good stuff.

    • http://zenkimchi.com ZenKimchi

      Same here. This is why I am intrigued by Buddhist cuisine. They are greatly hindered by what they can’t use. So they have to be extra creative to make the food palatable. I enjoyed this kelp way much more than any other versions I’ve had.

  • http://www.youtube.com/user/powerplantop James Strange

    Everything except the kelp looks good. Normally I do not like it but I usually eat some since it is full of good stuff.

    • http://zenkimchi.com ZenKimchi

      Same here. This is why I am intrigued by Buddhist cuisine. They are greatly hindered by what they can’t use. So they have to be extra creative to make the food palatable. I enjoyed this kelp way much more than any other versions I’ve had.

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