Venerable Gyeho, head monk of Jingwansa Temple, presents traditional temple cuisine at Jingwansa in Eunpyeong District, Seoul, on April 23. (Yonhap)
SEOUL, May 20 (Korea Bizwire) — Korea’s traditional Buddhist temple cuisine, known for its deep spiritual roots and vegetarian principles, has been officially designated a National Intangible Cultural Heritage, the Korea Heritage Service announced on Monday.
Often referred to as “sachal eumsik”, temple food encompasses the everyday meals of Buddhist monks, including ritual offerings and monastic communal dining known as balwoogongyang.
What distinguishes temple cuisine is its strict avoidance of meat, fish, and osinchai—five pungent vegetables such as garlic and onions—adhering to Buddhist principles of non-violence and mindfulness.
The practice, introduced with the arrival of Buddhism in Korea, gradually integrated into the local culinary landscape. Historical texts from the Goryeo Dynasty, such as the Dongguk Yi Sang-gukjip and Sayings of National Preceptor Jin-gak, contain references to early forms of temple food like vegetable dumplings and wild mustard kimchi.
During the Joseon Dynasty, temples played a key role in producing tofu, soybean paste, and fermented foods, engaging in food exchanges with aristocratic households—further embedding temple cuisine into Korea’s broader food culture.
A scene of balwoo gongyang, a traditional monastic meal. Balwoo gongyang refers to a mindful eating practice at Buddhist temples using a set of wooden bowls called balwoo. This tradition traces back over 2,500 years to the practices of the historical Buddha and embodies values of gratitude and diligence. The food served in the balwoo is not meant for indulgence or fullness, but rather to sustain the body for continued spiritual practice.
(Image provided by the Cultural Corps of Korean Buddhism)
Today, Korean temple food is gaining international recognition for its distinct characteristics: the use of local and seasonal ingredients, emphasis on fermentation, and minimalistic, meditative preparation methods that set it apart from other countries’ monastic cuisines.
The Korea Heritage Service praised the cuisine as an embodiment of Buddhism’s core tenets—non-killing, reverence for life, and restraint—expressed through food. It will be managed as a community-based cultural heritage, recognizing the collective contribution of monastic communities rather than a single holder or organization.
“Each temple carries forward its own culinary traditions, sustained through communal transmission among monks and residents,” an official from the Heritage Service noted. “This living tradition reflects Korea’s unique spiritual and cultural values.”
Lina Jang (linajang@koreabizwire.com)
