Temple Food: Mindful Eating in Korean Buddhism

In a world of fast food and distraction, Korean temple food offers a sacred pause — a return to mindful eating rooted in Buddhist philosophy and deep respect for nature. Prepared with seasonal ingredients, no garlic or animal products, and infused with intention, temple food is a culinary expression of spiritual practice.

This fifth episode of our Korean food series explores the history, principles, and beauty of temple cuisine — where food becomes not just nourishment, but meditation.

1. The Philosophy Behind Temple Food

Korean temple food originates from Seon Buddhism and follows the belief that what we eat affects our mind and spirit. Meals are prepared with no meat, no artificial flavors, and no five pungent ingredients (including garlic, green onion, and leek), which are thought to arouse emotions and distract from meditation.

Instead, temple cuisine focuses on balance, simplicity, and harmony with the seasons. Each dish is crafted to calm the body and center the mind.

2. Core Ingredients and Techniques

Temple food uses natural, plant-based ingredients, often gathered from nearby forests or grown in temple gardens:

• Tofu and soy products: Protein-rich and versatile
• Wild greens and herbs: Such as dandelion, bellflower root, and perilla leaf
• Fermented foods: Doenjang (soybean paste), kimchi (without garlic), and pickles
• Grains and beans: Brown rice, barley, red beans, and millet

Cooking methods emphasize light seasoning, natural fermentation, and slow preparation. No stir-frying or deep-frying — only boiling, steaming, and gentle sautéing.

3. Aesthetic and Ritual

Temple food is served in clean, minimalist settings — often in ceramic or wooden bowls, placed in quiet symmetry. Meals are eaten in silence or with gratitude rituals that reflect the interconnectedness of all life.

Barugongyang, a formal monastic meal, teaches discipline and mindfulness through specific rules: no leftovers, no sound, and respectful sharing with fellow practitioners.

4. Temple Food Today

Once confined to monastic life, temple food is now gaining global recognition as a model of wellness, sustainability, and spiritual nourishment. Renowned chefs like Jeong Kwan — featured on Netflix’s “Chef’s Table” — have brought its philosophy to the world stage.

Restaurants, cooking classes, and temple stay programs across Korea allow visitors to experience this quiet, profound approach to food firsthand.

5. Healing Beyond the Plate

Temple food isn’t about dieting or trends. It’s about honoring the present moment and living with intention. Every bite carries the energy of earth, labor, and care. In eating less, we receive more.

In the next episode: We return to the lively streets of Korea to explore the colorful world of street food—from spicy tteokbokki to crispy hotteok.