Buddhist Temple Lunch: Day 5–Bibimbap

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!

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So I piled the rice into my bowl and tried to arrange the vegetables on the rice tastefully. I then went nuts with the sesame oil and gochujang, as I do at home. The soup was “sea mustard.” Basically seaweed miyeokguk. The bibimbap was filling. I don’t know about you, but I think the perfect beverage for bibimbap is a glass of chilled clean water.

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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 The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, and the PBS documentary series “Kimchi Chronicles.” 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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  • Hauke Krause

    I like to drink a glass of home made maeshil after having bibimbap. Also helps with digestion if you ate a lot.