Easy Temple Food Recipes for Beginners: Discover Serenity on Your Plate!

Hey everyone! 👋 Are you finding yourself needing a little pause in your busy life, or maybe searching for a healthy, purifying meal to nourish both body and soul? If so, you’ve definitely come to the right place today! I’m so excited to share my top 10 easy temple food recipes with you, perfect for beginners in 2025. When people hear “temple food,” they often imagine something difficult or requiring exotic ingredients, don’t they? But you’ll be wonderfully surprised to learn just how simple and accessible many of these dishes are, using ingredients you can easily find at your local grocery store. It’s truly amazing!

For those of us living in a fast-paced world, constantly bombarded by stimulating flavors, temple food offers a refreshing escape. It’s all about rediscovering the pure, unadulterated taste of nature, giving your palate and your mind a much-needed break. One of the most distinctive aspects of temple food is its strict exclusion of Osinchae – that’s the five pungent vegetables: green onions, garlic, chives, leeks, and a type of wild garlic (Heunggeo). By leaving these out, we get to experience the deeper, more authentic flavors and aromas of the ingredients themselves. It’s incredible how much difference it makes, really! Moreover, this culinary tradition deeply respects the natural cycle by using seasonal ingredients and embodies a profound reverence for all life. This philosophy resonates so much with the growing global movement towards sustainable and mindful living, making it even more relevant today.

I’ve personally tried and absolutely loved these recipes, and I’ve carefully selected them because they are genuinely easy for anyone to follow. So, how about trying one of these for dinner tonight? You might just fall head over heels for the gentle, calming magic of temple food, feeling lighter both in body and spirit!

The Philosophy of Temple Food: More Than Just a Meal

Temple food, or Sachal Eum식 in Korean, is far more than just a collection of recipes; it’s a centuries-old culinary tradition rooted in Korean Buddhist culture. This isn’t just about what you eat, but how you eat, and more importantly, why you eat. It’s a mindful practice, a form of meditation in itself, that encourages connection with nature and self-reflection.

The Essence of Osinchae Exclusion

You might be wondering about the Osinchae rule. Why no garlic or onions, common staples in nearly every cuisine, including much of Korean food? In Buddhist philosophy, these five pungent vegetables are believed to excite the senses and disrupt spiritual tranquility. Their strong flavors and aromas can stimulate the body and mind, making it harder for practitioners to achieve a state of inner peace and concentration during meditation. For many Western palates, this might seem daunting at first, as garlic and onion form the base of so many savory dishes. However, once you start exploring, you’ll discover a whole new world of subtle, profound flavors that arise from ingredients like mushrooms, kelp, and root vegetables. It’s truly a revelation, you know? This practice not only calms the mind but also aids digestion, promoting overall well-being. Think of it as a culinary detox for your soul!

Seasonal Eating and Sustainability

Another cornerstone of temple food is the emphasis on jecheol sikjaeryo, or seasonal ingredients. This isn’t just a trend; it’s a deep-seated respect for nature’s bounty and its cycles. By eating what’s naturally available, you’re getting ingredients at their peak freshness and nutritional value. For instance, in spring 2025, you’d find a delightful array of fresh greens like bomdong (spring cabbage) and chwinamul (chwinamul greens), while autumn would bring forth an abundance of gourds and root vegetables. This approach minimizes our environmental footprint, supports local agriculture, and ensures we consume food that’s naturally adapted to the body’s needs throughout the year. It’s a truly sustainable way of living and eating, something many of us in North America are increasingly trying to incorporate into our own lives.

Beginner-Friendly Temple Food Recipes: Your Culinary Journey Starts Here!

Let’s dive into some truly delightful and easy recipes that will introduce you to the magic of temple food. These are dishes I’ve personally enjoyed making and eating, and I think you’ll love them too! Each one showcases the simplicity and depth of flavor that temple cuisine is famous for.

1. Braised Burdock Root (Ueong Jorim)

Oh, this one takes me right back to my grandmother’s kitchen! It’s such a simple dish to prepare, yet incredibly flavorful, making it a regular in my meal rotation. The burdock root has a fantastic crisp texture, and the sweet and savory glaze is just irresistible. It’s a real rice thief, if you know what I mean!

• Ingredients: Burdock root 100g, Water 3 tbsp, Soy sauce 2 tbsp, Corn syrup (or agave/maple syrup) 2 tbsp, Sesame seeds, Sesame oil a dash.
• How to make it:
  1. Slice the burdock root thinly, then soak it in water and blanch in salted water. (I usually scrub the skin clean and use it as is; it truly enhances the burdock’s unique aroma!).
  2. Combine water, soy sauce, and syrup in a pan and simmer until reduced.
  3. Stir in sesame oil and sesame seeds, then finish. (Be careful not to over-simmer, or it can get tough!).

2. Steamed Lotus Root (Yeongeun Jjim)

The delightful crunch of lotus root is just superb, isn’t it? Lotus root might seem a bit intimidating to prepare, but with this recipe, you don’t have to worry at all! It’s such a clean, healthy taste, you’ll be hooked!

• Ingredients: Lotus root 100g, Water 3 tbsp, Soy sauce 2 tbsp, Sesame seeds, Sesame oil, Salt, Black sesame seeds a dash.
• How to make it:
  1. Blanch the lotus root briefly in water with a drop of vinegar. (This helps prevent browning and removes any bitterness!).
  2. Steam the lotus root with water and soy sauce until tender.
  3. Mix in sesame oil and sesame seeds.
  4. Garnish with black sesame seeds to finish. (A little visual appeal goes a long way, don’t you agree? Black sesame seeds make it look so much more appetizing!).

3. Spring Cabbage Pancakes (Bomdong Jeon)

These spring cabbage pancakes just scream “spring!” A glass of makgeolli (Korean rice wine) would pair perfectly with this, wouldn’t it? I was genuinely surprised by how simple it was to make. The natural sweetness of the spring cabbage combined with the crispiness of the pancake batter is a match made in heaven!

• Ingredients: Spring cabbage 1/4 head, Frying mix 1/2 cup, Water 1/2 cup, Cooking oil a dash.
• How to make it:
  1. Blanch the spring cabbage briefly in lightly salted water. (Don’t overcook it, just a quick dip!).
  2. Mix the frying mix with water to create a batter. (I sometimes add a little perilla seed powder here for an extra nutty flavor, it’s really good!).
  3. Heat cooking oil in a pan, dip the spring cabbage in the batter, and pan-fry until golden brown on both sides.

4. Perilla Seed Seaweed Soup (Deulkkae Miyeokguk)

This perilla seed and seaweed soup is incredibly savory and deeply flavorful! The perilla seeds add such a rich, nutty depth, and it always makes me feel so comforted inside. It’s fascinating how temples create such profound flavors using just soaked shiitake mushroom water for the broth, skipping the anchovies entirely. It truly speaks to the purity of temple cuisine, doesn’t it?

• Main Ingredients: Dried seaweed 10g, Dried shiitake mushrooms 3 pieces, Perilla seed powder 2 tbsp, Soup soy sauce 1 tbsp, Sesame oil a dash.
• Broth Ingredients: Water 4 cups (or shiitake mushroom soaking water for temple style).
• How to make it:
  1. Soak the dried seaweed and shiitake mushrooms in water. (Make sure to save the shiitake mushroom soaking water; it’s excellent for broth!).
  2. Prepare the broth using the shiitake mushroom soaking water (for temple style).
  3. In a pot, drizzle some sesame oil, then sauté the rehydrated seaweed and shiitake mushrooms.
  4. Pour in the broth and bring to a boil.
  5. Once boiling, add perilla seed powder and soup soy sauce, then simmer a bit longer. (Adding the perilla seed powder at the end prevents it from becoming too thick and ensures a smooth, rich taste!).

The Growing Global Appeal of Temple Food

In an era where plant-based diets and mindfulness practices are rapidly gaining traction across North America and Europe, Korean temple food stands out as a pioneering example. Its principles perfectly align with contemporary health and wellness trends, offering a unique blend of nutrition, flavor, and spiritual grounding.

A Culinary Bridge to Wellness

The demand for wholesome, plant-forward meals is skyrocketing, driven by increased awareness of health, ethical considerations, and environmental concerns. According to recent market analyses, the global plant-based food market is projected to reach over $160 billion by 2030, with a significant compound annual growth rate (CAGR) exceeding 10% in many regions. Temple food, with its inherent vegan nature and emphasis on natural ingredients, is perfectly positioned within this burgeoning sector. Many culinary institutes and wellness retreats outside of Korea are now starting to explore and incorporate temple food concepts, recognizing its profound impact on holistic well-being. It’s not just a passing fad; it’s a sustainable lifestyle choice with deep roots and immense potential for global impact.

From Monasteries to Mainstream Kitchens

I’ve seen firsthand how temple food is moving from the quiet serenity of Korean monasteries to bustling kitchens and dining tables in places like Vancouver, Toronto, and Los Angeles. Master chefs are drawing inspiration from its unique flavor profiles and preparation techniques, while everyday home cooks are seeking out its simple, wholesome recipes. The focus on fresh, seasonal vegetables, fermented condiments, and the absence of stimulating ingredients appeals to a wide range of people, from those with dietary restrictions to food enthusiasts looking for new culinary experiences. Even in mainstream media, documentaries and cooking shows are highlighting the beauty and philosophy of temple food, introducing it to a broader, more diverse audience. It’s truly exciting to witness this global appreciation for such a rich cultural heritage, don’t you think?!

More Easy-to-Follow Temple Food Delights!

Let’s continue our culinary adventure with more fantastic recipes that are simple yet profoundly satisfying. You’ll be amazed at the depth of flavor you can achieve with natural, wholesome ingredients.

5. Mugwort and Root Vegetable Steamed Cake (Ssukbeomuri Ppuritteok)

The fragrant aroma of mugwort combined with a medley of colorful root vegetables is just divine! The whole house fills with the delightful scent of mugwort as it steams, which is just wonderful. This dish is truly a powerhouse of nutrition and flavor, you’ll see!

• Ingredients: Mugwort 100g, Sweet pumpkin 30g, Sweet potato 30g, Beet 30g, Chestnuts 5-6 pieces, Non-glutinous rice flour 250g, Salt 1 tsp, Sugar 2 tsp, Water.
• How to make it:
  1. Clean and trim 100g of mugwort, then wash thoroughly and drain.
  2. Dice sweet pumpkin (30g), sweet potato (30g), beet (30g), and chestnuts (5-6 pieces) into small cubes. (For the beet, soak it in water for about 30 minutes, then pat dry!).
  3. Combine non-glutinous rice flour (250g), salt (1 tsp), and sugar (2 tsp), then sift once.
  4. Add water to the rice flour mixture, then mix in the mugwort, sweet pumpkin, sweet potato, beet, and chestnuts. (The mixture should hold together slightly when gently squeezed in your hand!).
  5. Once the steamer is steaming hot, place a damp cotton cloth on the bottom and add the prepared mixture.
  6. Cover and steam on high heat for about 20 minutes. Once cooked, turn off the heat and let it rest, covered, for another 5 minutes before removing to cool. (You can check if it’s done by poking it with a chopstick; if nothing sticks, it’s ready!).

6. Enoki Mushroom Soy Sauce Marinade (Paengibeoseot Ganjang Jeorim)

This is a true rice thief when you’ve lost your appetite! Its sweet, sour, and savory flavor profile is simply exquisite. It’s an excellent side dish to have prepared, making your meal prep a breeze. The chewy texture of the enoki mushrooms is just so addicting, don’t you think?

• Ingredients: Enoki mushrooms 300g.
• Braising Sauce Ingredients: Dried kelp 1 piece, Vegetable broth 1 cup, Shiitake mushrooms 3 pieces, Korean radish 200g, Ginger 30g, Jujubes 5 pieces, Water 6 tsp.
• Seasoning: Soy sauce 1/2 cup, Corn syrup (or agave/maple syrup) 2 tsp, Sugar 2 tsp, Brown rice vinegar 2 tsp.
• How to make it:
  1. Trim the roots of 300g enoki mushrooms, then blanch them briefly in boiling water and drain. (Just a quick rinse to get rid of any raw mushroom smell!).
  2. Bring the braising sauce ingredients (kelp 1 piece, vegetable broth 1 cup, shiitake mushrooms 3 pieces, Korean radish 200g, ginger 30g, jujubes 5 pieces, water 6 tsp) to a boil. (Add the kelp to cold water first, then remove it 2-3 minutes after it starts boiling).
  3. After removing the kelp, add soy sauce (1/2 cup), corn syrup (2 tsp), and sugar (2 tsp), then simmer gently over low heat for 10-15 minutes.
  4. Before cooling, stir in brown rice vinegar (2 tsp), then let it cool. Pour this over the blanched enoki mushrooms.
  5. Place the reserved kelp over the finished dish and garnish with jujube flowers or other decorative elements.
  6. It’s ready to eat after 1-2 hours. (It tastes even better chilled from the fridge!).

7. Grilled Deodeok (Deodeok Gui)

This slightly bitter yet sweet and spicy grilled deodeok (lance asiabell root) is simply wonderful! The fragrant aroma of deodeok is a fantastic appetite stimulant. It’s perfect as a side dish or a special treat for a memorable occasion. Preparing it might take a little effort, but the taste is so rewarding, it makes all the hard work worth it, really!

• Ingredients: Deodeok 200g, Gochujang (Korean chili paste) 2.5 tbsp, Vinegar 1 tsp, Sugar 1 tbsp, Perilla oil 2 tbsp, Sesame seeds 1/2 tsp, Bamboo salt 1/2 tsp.
• How to make it:
  1. Peel the deodeok, slice it thinly, then gently pound it flat with a rolling pin. (Be careful not to pound too hard, or it might break apart!).
  2. In a bowl, mix gochujang, vinegar, sugar, and bamboo salt. (I sometimes add a touch of corn syrup here for extra gloss and umami!).
  3. Coat the deodeok with the seasoning paste and let it marinate. (About 30 minutes is perfect for the flavors to soak in!).
  4. Heat perilla oil in a pan, then grill the deodeok. (Cook it slowly over low heat to prevent burning!).
  5. Arrange the grilled deodeok on a plate and sprinkle with sesame seeds.

8. Stir-fried Eggplant (Gaji Bokkeum)

This stir-fried eggplant is so soft yet wonderfully chewy! The seasoning soaks in beautifully, making it absolutely delicious. Even kids who usually shy away from eggplant seem to enjoy this one, which is quite a feat! The trick with watery vegetables like eggplant is getting the cooking order right, you know?

• Ingredients: Eggplant 3 pieces, Oil 3-4 tbsp, Sesame oil 1 tbsp, Sesame seeds a dash. (Note: Temple style excludes garlic, green onion, and chili).
• Stir-fry Sauce: Soy sauce 3 tbsp, Sugar 1 tbsp. (Temple style can omit chili powder).
• How to make it:
  1. Wash the eggplant, trim the stem, cut into 5cm pieces, then slice each piece lengthwise into about 6 sections. (Temple style typically uses simpler cuts).
  2. Mix the stir-fry sauce (soy sauce, sugar) in a small bowl.
  3. Heat oil in a hot frying pan. (For temple style, skip the garlic and green onion and go straight to the eggplant).
  4. Add the eggplant and stir-fry. Cook until the eggplant becomes soft and tender. (Covering the pan for a short while can help it soften quicker!).
  5. Push the cooked eggplant to one side of the pan, pour in the mixed sauce, and let it simmer.
  6. Mix the sauce and eggplant thoroughly while continuing to stir-fry.
  7. Finish with sesame oil and sesame seeds. (Tip: By stir-frying the eggplant sufficiently to remove moisture and soften it before adding the sauce, you prevent excess liquid from forming, ensuring it stays flavorful until the very last bite!).

9. Stuffed Grilled Eggplant (Gaji Gui)

This grilled eggplant is a whole new discovery! Stuffing it with a mushroom filling transforms it into a sophisticated dish that’s perfect for entertaining guests. The tender eggplant, chewy shiitake mushrooms, and fragrant perilla oil come together in a truly exquisite harmony. It’s a showstopper, I tell you!

• Ingredients: Medium eggplant 1 piece, Dried shiitake mushrooms 4 pieces, Perilla oil 3 tbsp, Soy sauce 1 tbsp, Corn syrup (or agave/maple syrup) 1/2 tbsp, Sugar 1 tsp, Flour 2 tbsp, Black pepper 1/4 tsp.
• How to make it:
  1. Soak dried shiitake mushrooms in lukewarm water, squeeze out excess moisture, and finely mince them (about 0.5cm).
  2. Season the minced shiitake mushrooms with soy sauce, black pepper, corn syrup, and sugar, then stir-fry in a pan.
  3. Remove the stem from the eggplant, cut it lengthwise in half, and then make two lengthwise slits into the cut surface, being careful not to cut through the skin.
  4. Heat perilla oil in a pan. Cook the eggplant skin-side down first until slightly tender, then flip and gently press down to brown both sides.
  5. Let the eggplant cool. Lightly dust flour into the slits, then layer the stir-fried shiitake mushroom filling on top, gently pressing it down. Dust another light layer of flour over the filling. (The flour acts as a binder to keep the filling in place!).
  6. Add a generous amount of perilla oil to the pan, place the eggplant skin-side down, cook briefly, then carefully flip and brown nicely.

10. Chwinamul Buckwheat Crepes (Chwinamul Bingtteok)

This dish is wonderful for a special occasion or when you’re hosting guests! It feels incredibly thoughtful and elaborate, but it’s surprisingly easy to make, honestly. The aromatic chwinamul (Korean aster) and the chewy buckwheat crepes create a delightful dance of flavors in your mouth. It’s simply a joy to eat!

• Ingredients: Chwinamul 100g, Coarse salt a dash, Korean soy sauce 2 tsp, Perilla oil 2 tsp.
• Crepe Batter: Buckwheat flour 2 tsp, Wheat flour 3 tsp, Starch 1 tsp, Water, House soy sauce 2 tsp.
• Spicy Dipping Sauce (optional): Gochujang 1 tbsp, Vinegar 1 tbsp, Corn syrup (or agave/maple syrup) 1/2 tbsp, Sesame seeds a dash.
• How to make it:
  1. Clean and trim 100g of chwinamul, then blanch in boiling water with a pinch of coarse salt. Rinse in cold water and squeeze out excess moisture.
  2. Season the blanched chwinamul with Korean soy sauce (2 tsp) and perilla oil (2 tsp).
  3. Sift buckwheat flour (2 tsp), wheat flour (3 tsp), and starch (1 tsp) together. Add water and house soy sauce (2 tsp) to make a thin batter. (If it’s too thick, the crepes will be too heavy!).
  4. Heat a pan with a little oil, then pour a ladleful of buckwheat batter to make thin crepes.
  5. Place the seasoned chwinamul on the cooked crepes and roll them up.
  6. Cut into bite-sized pieces, arrange on a plate, and serve with the spicy dipping sauce. (A simple soy sauce dipping sauce also works wonderfully!).

Why You Should Embrace Temple Food in Your Kitchen!

So, how did you like these recipes? They’re much simpler than you might have expected, right? Temple food is about much more than just satisfying hunger; it’s a profound opportunity to connect with nature and truly care for yourself through what you eat. Using seasonal ingredients ensures these dishes are packed with nutrients, and their gentle, non-stimulating flavors are incredibly comforting for your digestive system. While it might feel a little unfamiliar at first, I promise you, once you taste the clean, deep flavors, you’ll be completely won over!

The biggest change I noticed when I started cooking temple food was a wonderful sense of ‘inner peace.’ The act of carefully preparing each ingredient, the focused process of cooking itself, often feels like a form of meditation. My busy mind would quiet down, and I cherished those moments of solely focusing on the food. It’s truly a beautiful experience.

I genuinely encourage you to set aside some time this evening or weekend to try making some temple food. A simple yet healthy and delicious meal can bring such a gentle comfort and happiness to your body and mind. Why not start with just one of the recipes I shared today? I’m rooting for your healthy and joyful cooking journey!

Frequently Asked Questions about Temple Food (FAQ)

Here are some common questions about temple food, especially helpful for those new to this wonderful culinary tradition!

Q1. Is all temple food strictly vegan?
A1. Most temple food inherently excludes animal products, making it very close to a vegan diet. However, some temples might traditionally use honey as a medicinal ingredient, and in rare cases, certain ingredients might be used under specific circumstances (e.g., for health reasons) following the Jibyeonggaecha principle. If you follow a strict vegan diet, it’s always best to confirm specifics.

Q2. Why does temple food prohibit Osinchae (green onions, garlic, chives, leeks, wild garlic)?
A2. In Buddhist tradition, Osinchae are believed to have stimulating flavors and aromas that can disrupt a practitioner’s mental calm and stir up excitement or agitation. Avoiding them helps maintain peace of mind and focus during spiritual practice.

Q3. Where can I find more temple food recipes?
A3. You can find more temple food recipes in traditional temple food cookbooks, specialized temple food blogs, and on websites like the Korea Temple Food Cultural Center. The recipes shared in this post are also a great starting point!

Q4. Can a beginner easily try cooking temple food?
A4. Absolutely, yes! Temple food focuses on simple, natural flavors, so you don’t need special skills to get started. I highly recommend beginning with basic side dishes.

Q5. Is temple food beneficial for weight management?
A5. Yes, temple food typically contains very little oil or artificial additives, and primarily uses seasonal vegetables and grains. This makes it lower in calories and nutritionally balanced, which can definitely aid in healthy weight management.

Q6. Does temple food taste bland?
A6. Temple food emphasizes the deep, subtle flavors of natural ingredients rather than strong, stimulating tastes. It might seem mild at first, but over time, you’ll begin to appreciate the inherent flavors of the ingredients, and you’ll find it incredibly comforting for your stomach.

Q7. What common seasonings are used in temple food?
A7. Temple food primarily uses natural seasonings instead of artificial ones. Popular choices include doenjang (fermented soybean paste), soy sauce, gochujang (chili paste), perilla oil, sesame oil, perilla seed powder, kelp broth, and shiitake mushroom powder.

Q8. Do you have any tips for making temple food taste even better?
A8. The most crucial tip is to use seasonal ingredients! Fresh, in-season produce naturally has superior flavor. Also, skillfully using natural seasonings to enhance umami will make your dishes much richer and more delicious.

Q9. How can I eat temple food for a week without getting bored?
A9. To keep things interesting, utilize a variety of seasonal ingredients and cooking methods! Try different types of pickles, stir-fried vegetables, steamed dishes, fresh salads, and pancakes. The diversity will keep your palate happy!

Q10. What are some recommended temple food recipes that are easy to make at home?
A10. For beginners, I suggest starting with simple side dishes like Braised Burdock Root (Ueong Jorim), Steamed Lotus Root (Yeongeun Jjim), Perilla Seed Seaweed Soup (Deulkkae Miyeokguk), or Grilled Deodeok (Deodeok Gui). The recipes in this article are excellent choices!

Q11. Is it difficult to source unique ingredients for temple food in Western countries?
A11. Not at all! While some specific Korean vegetables might require a visit to an Asian grocery store, many temple food recipes rely on universally available fresh vegetables, mushrooms, and grains. The focus is on simplicity and natural flavors, making it very adaptable to local produce.

Q12. How does temple food promote mindfulness?
A12. The preparation process of temple food encourages mindfulness through its deliberate steps: selecting fresh ingredients, carefully cleaning and cutting them, and cooking without rushing. This mindful engagement in the kitchen translates to a more appreciative and present eating experience, fostering inner calm.

Q13. Can temple food be part of a busy Western lifestyle?
A13. Absolutely! While some dishes require more time, many temple food recipes, especially the side dishes, can be prepared quickly. Plus, preparing larger batches of components like braised roots or seasoned mushrooms allows for easy meal assembly throughout the week, fitting perfectly into busy schedules.

Q14. Are there specific health benefits associated with temple food beyond general healthy eating?
A14. Beyond the general benefits of a plant-based diet, temple food’s exclusion of Osinchae is believed by some to reduce inflammation and gut irritation. Its emphasis on fermented foods (like doenjang) also supports gut health, which is a major area of focus in modern health science.

Q15. Is temple food expensive to make?
A15. Generally, no. Temple food often utilizes affordable, seasonal vegetables, legumes, and grains. By focusing on whole, unprocessed ingredients, you can significantly reduce your grocery bill compared to meals relying on meat or highly processed foods.

Q16. What’s the cultural significance of offering food in temples?
A16. In Buddhist temples, food preparation and consumption are acts of devotion and gratitude. Meals are often prepared as offerings to the Buddha and consumed with mindfulness, reflecting respect for the ingredients and the effort of those who prepared it. This fosters a sense of interconnectedness and humility.

Q17. Are there any temple food dishes suitable for children?
A17. Many temple food dishes are very kid-friendly due to their mild flavors and focus on vegetables. Dishes like Steamed Lotus Root, Braised Burdock Root, or even simple vegetable pancakes (like Bomdong Jeon) can be appealing to children. You can adjust seasonings slightly to suit their preferences.

Q18. How can I adapt temple food recipes to my preferred taste without losing their essence?
A18. You can subtly adjust sweetness (using less syrup/sugar) or saltiness (using less soy sauce) to your liking. While Osinchae is excluded, you can experiment with other aromatic vegetables like celery, bell peppers, or herbs to add different dimensions of flavor without going against the core philosophy.

Q19. What’s the best way to store leftover temple food?
A19. Most temple food dishes store well in airtight containers in the refrigerator for 3-5 days. Braised dishes and seasoned vegetables often taste even better the next day as the flavors meld. Some items, like certain steamed cakes, can even be frozen for longer storage.

Q20. What role do fermented ingredients play in temple food?
A20. Fermented ingredients like doenjang (soybean paste) and ganjang (soy sauce) are absolutely central to temple food. They provide profound umami, act as natural flavor enhancers, and are rich in probiotics, contributing significantly to gut health and the distinctive savory depth of the cuisine.