Korean Temple Food

Transcription

1 Korean Temple Food Korean Temple Food

2 Korean Temple Food

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4 Korean Temple Food In Reverence of Life and In Prayer for Peace

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6 차례 Contents 한국사찰음식 특징 07 Characteristics of Korean Temple Food 수행식 10 자연식 12 저장음식 14 발효음식 16 건강식 18 Food for Buddhist Practice Natural Food Preserved food Fermented Food Health food 발우공양 21 Baru Gongyang 발우공양 정신 23 The Spirit of Baru Gongyang 발우공양의 순서와 방법 27 How to Perform Baru Gongyang 2010 뉴욕 한국사찰음식의 날 대표메뉴 30 Dishes of Experience Korean Temple Cuisine in 2010 된장소스 샐러드 32 Doenjang Sauce Salad (Soybean Paste Sauce) 연자죽 34 Yeonjajuk (Lotus Seed Porridge) 삼색전 36 Gochujangtteok (Hot Paste Pancake) / Nokdujeon (Mung-Bean 고추장떡, 녹두전, 연근전 Pancake) / Yeongeunjeon (Lotus Root Pancake) 취나물 된장무침 40 Chwinamul Muchim (Seasoned aster mixed with soybean paste sauce) 홍시배추김치 42 Hongsi Baechukimchi (Soft Persimmon-Kimchi) 연잎밥 44 Yeonipbap (Rice wrapped in lotus leaf) 두부양배추말이찜 46 Dubu Yangbaechumarijjim (Steamed Tofu-Cabbage Roll) 인삼 팽이버섯 야채말이 48 Insam Yachaemari (Ginseng-Vegetable Roll) 버섯강정 50 Beoseot Gangjeong (Mushroom Gangjeong) 단호박 두부 52 Danhobak Dubu (Sweet Pumpkin Tofu)

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8 Characteristics of Korean Temple Food Eat food suitable for the times. Eat seasonal food. Eat balanced meals. Refrain from overeating and practice temperance in meat consumption. Vinaya of the Four Categories

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10 1,700 Temple food refers to the food consumed daily at Buddhist temples. Everything is considered a part of Buddhist practice at Buddhist temples, so monks and nuns are directly involved in food preparation,from the growing of the ingredients to the making of the food. Monastic practitioners make it a principle to always be grateful for the efforts of all those involved in the preparation of food. They take only the amount needed for their physical sustenance, leaving no food in their bowls. This distinctive approach to food preparation has been gradually shaped over many centuries based on the foundation of Buddhist practice and philosophy. Temple food is natural, healthy and also a part of Buddhist practice. Even today most Korean Buddhist monks and nuns work in the fields and cook in the temple kitchens. The 1700-year-old tradition of working together and eating together is still kept alive. 09 Korean Temple food

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12 Food for Buddhist Practice Korean temple food does not use any animal products except milk and milk products. Korean Buddhism forbids meat intake because the Buddha said in the Nirvana Sutra, Eating meat is to extinguish the seeds of compassion. Buddhist compassion teaches that one should embrace all living beings as oneself. The dietary culture of Korean Buddhism has consistently upheld reverence for life. Also, Korean temple food does not use alcohol nor the five pungent vegetables. Alcohol is not used because it clouds the mind. The five pungent vegetables (onions, garlic, chives, green onions and leeks) produce hormones when eaten cooked. Eaten raw, they may lead one to become irritable and less able to concentrate. The prohibition of the five pungent vegetables is a preventive measure to guard Buddhist practitioners from possible distractions during concentration practice. In addition, the prohibition is meant to prevent any attachment to taste aroused by strong spices, which may also disturb Buddhist practice. These characteristics of temple food illustrate that monastic meals are a means through which Buddhist monks and nuns realize that all lives are interdependent on others and that they must strive to establish a harmonious world in which to live together. 11 Korean Temple food

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14 Natural Food Korean temple food uses a variety of mountain herbs and wild greens, which has led to the development of a vegetarian dietary culture. As most Korean temples are located in the mountains, providing easier access to plant roots, stems, leaves, fruits and flowers which grow wild there, monks and nuns have naturally become leaders in shaping the vegetarian lifestyle. Also, natural seasonings and flavor enhancers have been developed. Examples of major natural seasonings used in temples are: mushroom powder, kelp powder, jaepipowder, perilla seed powder, and uncooked bean powder. These seasonings are used when making soup stock, kimchi and vegetable dishes, relieving the imbalance of nutrition and enhancing the flavors. Having been used in temples since ancient times, these natural seasonings are emerging in modern times as a powerful alternative to artificial flavorings which may be harmful to one s health. 13 Korean Temple food

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16 Preserved food As Korea has four distinct seasons, all kinds of vegetables and plants are available beginning in the spring. To preserve these vegetables and plants for the winter, monks and nuns developed various preservation techniques. Besides the well-known kimchi and jang, other preserved foods include: jangajji, vegetables preserved in soy sauce, hot pepper paste and bean paste; vegetables pickled in vinegar and salt; and vegetables preserved in salt. The advantage of these preserved foods is that they can be stored for long periods of time with no loss of nutritional value. They also supply nutrients that may be lacking in vegetables. 15 Korean Temple food

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18 Fermented Food Korean temples use fermented foods in various ways. In fermentation microorganisms secrete various enzymes, producing unique end products. If cheese, yogurt and wine are common examples of fermented food in the West, those in Korea may be kimchi, soy sauce, bean paste, red pepper paste, vinegar, and fermented rice punch. Various nutritive elements produced from the fermentation process not only add savory flavor to the food but also lower the level of cholesterol, have cancerinhibiting qualities and guard the human body from many age-related illnesses. 17 Korean Temple food

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20 H e a l t h F o o d The assorted vegetables and greens used in temple food contain abundant natural fiber as well as carbohydrates and protein. Korean temple food is rich in various nutrients but low in cholesterol. Despite being strictly vegetarian, temple food lacks nothing in nutrition. Thus, it would be advisable for everyone to use any or all ingredients of temple cuisine in everyday life to have healthier lives and to prevent age-related health problems. The popularization of temple food would contribute to a healthier dietary life for Koreans as well as global citizens. 19 Korean Temple food

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22 Baru Gongyang Where has this food come from? My virtues are so little that I am hardly worthy to receive it I will take it as medicine to get rid of greed in my mind and to maintain my physical being in order to achieve enlightenment Pre Meal Chant

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24 The Spirit of Baru Gongyang 23 Korean Temple food

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26 In Korean Buddhism, eating meals is referred to as Baru Gongyang, which literally means offering. Having meals is not only the eating of food; it is a sacred ritual through which we reaffirm our intentions and vows to live a Bodhisattva s life and to reflect on the Buddha s teaching and the services and graces of all Bodhisattvas, all nature, and all sentient beings. Therefore eating meals is a form of Buddhist practice. Accordingly, meals are carried out in silence and humility. Baru Gongyang is a formal monastic meal in which people eat from a baru (a wooden bowl). After the Buddha attained awakening, two lay Buddhists offered him a meal for the first time. At that time, each of the four heavenly kings offered a stone bowl to the Buddha, which the Buddha ate from and stacked. Following this example, disciples of the Buddha also began using four bowls for their meals, shaping a tradition that is still kept in present times. Temple meals are carried out in an orderly procedure. They are an important part of monastic practice. The meaning contained in Baru Gongyang is well represented in the verses chanted during every stage of the meal. First of all, participants should pay homage to and praise Buddha, the Bodhisattvas and Buddhism s Three Jewels: the Buddha, the Dharma and the Sangha. Second, they hold the bowls in both hands and chant: Through this meal offering, may all sentient beings regard the joy of Seon (Zen) practice as their food and be filled with the joy of Dharma. Third, participants chant the Verse of Five Contemplations : We reflect on the 25 Korean Temple food

27 effort that brought us this food and consider how it comes to us. We reflect on our virtue and practice and whether we are worthy of this offering. We regard greed, anger and ignorance as obstacles to freedom of mind. We regard this meal as medicine to sustain our life. For the sake of enlightenment we now receive this food. The verses recited during temple meals may be a little different depending on region and temple, but the core elements are the same. The spirit embodied in Baru Gongyang has five aspects, often explained as follows. First, it embodies the spirit of equality. Regardless of one s social or monastic standing, all participants sit together and share the food without any class distinctions. This represents the idea that all people are equal. Second, it embodies the spirit of cleanliness. As each participant serves themselves, it is thoroughly sanitary. Third, it embodies the spirit of frugality. As each person takes only as much as they can eat, no food is left over and therefore there is no waste of food. In addition, as each person drinks even the water they use to rinse their bowls, Baru Gongyang produces absolutely no food waste, acknowledging the limits of nature s bounty and the importance of environmental protection. Fourth, it embodies the spirit of community. As all monastics share the food produced from the same pot in the same place at the same time, there is an added feeling of harmony and solidarity. Fifth, it embodies the spirit of merit. As the participants are thankful for their health and the efforts of all involved, and vow to fulfill their responsibilities, they naturally pray for the immeasurable merits of all things in the universe. 26

28 How to Perform Baru Gongyang Korean Temple food

29 At the single strike of the bamboo clapper, persons on duty serve the food in the order of: water, rice, soup, and assorted vegetables and greens. The four bowls contain rice, soup, assorted vegetables and greens and water (which will be used to rinse the bowls after the meal is over). At the single strike of the bamboo clapper, hold the rice bowl high in the air with two hands and chant the Meal Offering Verse. At the single strike of the bamboo clapper, lower the bowl to the floor and chant the Verse of Five Contemplations.

30 01 At the three strikes of the bamboo clapper, join your palms in front of your chest and bow. Then unwrap the bowls. 02 Spread your place mat on the floor. Arrange the four bowls on it. 03 At the single strike of the bamboo clapper, persons on duty serve the food in the order of: water, rice, soup, and assorted vegetables and greens. 04 Put assorted vegetables and greens neatly in a bowl. Take only the portion you can eat. 05 The four bowls contain rice, soup, assorted vegetables and greens and water (which will be used to rinse the bowls after the meal is over). At the single strike of the bamboo clapper, hold the rice bowl high in the air with two hands and chant the Meal Offering Verse. At the single strike of the bamboo clapper, lower the bowl to the floor and chant the Verse of Five Contemplations. 06 To share food with the unseen sentient beings, each participant offers a small portion of their rice. It is collected in a bowl as an offering. 07 At the three strikes of the bamboo clapper, begin eating. Avoid eating too fast or too slow. Keep your pace in harmony with others. Be sure to leave a piece of kimchi to be used for cleaning the bowls. 08 When done eating, hold the last piece of kimchi with your chopsticks and use it and a little water to remove the food particles stuck on the inner surface of the bowls. When cleaning is done eat the kimchi and drink the water. 09 Use the leftover water in the water bowl to rinse the bowls again. When the person comes to collect the water, gently pour the water into the bucket. If there are any small food pieces at the bottom of the bowl, you should not pour them into the bucket but drink them yourself. 10 Dry the bowls, spoon and chopsticks with the bowl towel. Then wrap the bowls as before. 11 At the single strike of the bamboo clapper, join your palms and offer a bow. Then chant the Verse of Ending Meals. 29 Korean Temple food

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32 Dishes of Experience Korean Temple Cuisine in 2010 Korean temple food has savory flavors and aromas from natural ingredients gathered in season.

33 Doenjang Sauce Salad Korean soybean paste causes antioxidation keeps your youth has curative effect for osteoporosis and prevents diabetes.

34 Doenjang Sauce Salad (Soybean Paste Sauce) Ingredients 2 ts soybean paste, 1 / 2 ts red pepper paste, 1 ts pine leaf enzyme, 1 ts plum enzyme, 1/ 4 apple, 1 ts vinegar, 2 ts black sesame, 2 ts perilla powder, 1 / 2 cup water Directions 1 After pouring a half cup of water in some soybean paste and red pepper paste, grind the paste water in a blender. 2 Grate an apple to generate its juice. 3 After putting some pine leaf enzyme, plum enzyme, vinegar and apple juice in the grinded soybean paste water, stir the soybean paste sauce with adding black sesame and perilla powder. 4 Wash some vegetables for salad and put them in a place. Pour the soybean paste sauce on the salad. 33 Korean Temple food

35 Yeonjajuk (Lotus Seed Porridge) Monks make porridge using seeds of lotus when they can not have a deep sleep. It helps digestion.

36 Yeonjajuk (Lotus Seed Porridge) Ingredients 200g lotus seeds, 1 cup brown sticky rice, 1 / 2 cup brown rice, 1 / 2 cup adlay, 5 jujubes, bamboo salt Directions 1 Peel some lotus seeds and soak them in water for 2~3 hours. And grind them in a blender. (Remove the lotus unique, unpleasant odor.) 2 Soak some brown sticky rice, brown rice, adlay in water, and grind them in a blender. Boil the grinded liquid with stirring over low heat. 3 Season with bamboo salt. 4 Garnish some shredded jujube. 35 Korean Temple food

37 Gochujangtteok Added flour, Korean soybean paste, red pepper paste and various vegetable and fried. It is very simple and highly nutritious. Nokdujeon It should be added fully oils when it is cooked and always serves in the events of temple. Yeongeunjeon Lotus Root Jeon is made with lotus roots and black sesame. It crunch and is aromatic.

38 Gochujangtteok (Hot Paste Pancake) / Nokdujeon (Mung- Bean Pancake) / Yeongeunjeon (Lotus Root Pancake) Gochujangtteok (Hot Paste Pancake) Ingredients 1 / 2 pumpkin, 2 green hot pepper, 1 red hot pepper, 3 mushrooms, 1 Ts sesame oil, 1Ts oil Pancake paste 2 cup flour,1 Ts red pepper paste, 1 / 2 Ts soybean paste, 1 / 2 cup seasoned water (add 5 dried mushrooms and 5kelps, and bring the liquid to a boil) Directions 1 Wash green pumpkin, green/red hot peppers, shiitake and chop all of the vegetables. 2 Mix some flour, red pepper paste, soybean paste, seasoned water to make pancake paste. Put chopped vegetables into the pancake paste. 3 Fall a few drops of some perilla oil and cooking oil and fry a spoonful pancake paste on a fry pan over low heat. Fry some pancake containing hot pepper paste over lower than medium heat. 37 Korean Temple food

39 Nokdujeon (Mung Bean Pancake) Ingredients 1cup soaked mung-bean, 100g bracken, 150g mung-bean sprouts, 40g carrots, 3 mushrooms, 2 green hot pepper, 1 red hot pepper, soy sauce, sesame oil, oil(1ts perilla oil, 1Ts oil) Directions 1 Soak some mung-bean in water for a day, and grind it in a blender. 2 Roast boiled bracken seasoned some drops of soy sauce and sesame oil. 3 Blanch mung-bean sprouts in boiling water, and squeeze them to remove any moist. Roast it on a pan. 4 Roast chopped carrots and shittake mushrooms. Also roast chopped green and red hot peppers. 5 Mix the grinded mung-bean and other materials to make some pancake. 6 Fry a spoonful pancake on a heat pan with some drop of perilla oil. 38

40 Yeongeunjeon (Lotus Root Pancake) Ingredients 1 lotus root, 1 Ts black sesame power, 1 / 2 cup flour, 1 / 4 cup water, salt, oil (1 Ts perilla oil, 1 Ts oil) Directions 1 Mince some lotus roots and mix them with black sesame power. 2 Put some flour and some water in above prepared material to make some paste. 3 Fry the paste deliciously on hot, oiled pan. 39 Korean Temple food

41 Chwinamul Muchim This food is made in temple when spring arrived and mixed with chwinamul and soybean paste. Flavorful this spring herbs can stimulate your appetite.

42 Chwinamul Muchim (Seasoned aster mixed with soybean paste sauce) 1 2 Ingredients aster 400g For the sauce 4 / 5 cup soybean paste, 1 Ts perilla oil, 2 ts ground sesame mixed with salt, a pinch of bamboo salt Directions 1 Wash the aster and boil it then squeeze out the excess water. 2 Combine the squeezed aster with sauce and mix. 41 Korean Temple food

43 Hongsi Baechukimchi Kimchi with Mellowed Persimmon has beautiful color, soft flavor and light sweet taste. Also It is added Kimchi s lactic enzyme and Mellowed Persimmon's nutrition.

44 Hongsi Baechukimchi (Soft Persimmon-Kimchi) Ingredients 1 Korean cabbage, 1 / 2 with radish, 1 soft persimmon, 1 / 8 bunch of red mustard stem, 1 cup red pepper power, 2 Ts soy sauce, 3 Ts bay salt, 1 Ts minced ginger, 2 Ts chopped sea weeds sticky rice porridge 1 / 4 cup sticky rice, 2 kelps, 1 and 1 / 2 cup water Directions 1 After removing a Korean cabbage s root part, cut the cabbage into halves. Pickle the cabbage into some salty water and scatter additional bay salt over its stems. When it is picked enough, wash it and remove any moist from it. 2 Mash a few soft persimmons after removing their seeds. Cut some red mustard stems in suitable size. Mince some pieces of ginger. Shred some with radishes. Mix the shredded radishes only with red pepper power in a large bowl. Chop some seaweeds. 3 Pour some sticky rice powder, kelps and some water to make some sticky rice porridge. 4 After cooling the sticky rice porridge for a while, add the soft persimmons, minced ginger, some red pepper powder to the porridge and seasoned with some soy sauce and salt. 5 Pour the seasoned, sticky porridge in the red pepper powder-mixed, shredded radish and mix them together. Re-mix them with some mustard stems, chopped seaweeds to make the inside stuff for Korean cabbage. Insert the prepared stuff mixture into the Korean cabbage s inside leaves. After completing the insert work, wrap the stuff-seasoned cabbage with its outside leaves. 43 Korean Temple food

45 Yeonipbap Rice covered with lotus leaf - Lotus flowers are grown in temples because lotus flowers is a symbol of Buddha finds enlightenment in Buddhism. This food is made with beans and various ingredients in glutinous rice covered with lotus leaf and has pleasant aroma and light lotus flavor. And It is special food to monks in korean temple.

46 Yeonipbap (Rice wrapped in lotus leaf) Ingredients 4 lotus leaves, 3 glutinous rice cup Secondary Ingredients 10g jujube, 40g lotus seed, 20g bean, 10g pine nut, 1 cup water, 1 ts salt Directions 1 Wash glutinous rice. Soak for at least 6 hours then strain water. 2 Lay lotus leaves on a bottom of steamer already rose to the surface and put the soaked glutinous rice. After 30 minute, put lotus leaves on a top of rice and then steam lightly. 3 Pit jujube and divide them three to four equal parts. 4 Dissolve salt in a half cup of water and add glutinous rice, jujube, lotus seed, beans, pine nut. 5 On a steamed lotus leaf, place a bowl of mixed ingredients and wrap up. 6 Bring water to a boil. When it rises to the surface, steam glutinous rice wrapped in lotus leaf. 45 Korean Temple food

47 Dubu Yangbaechumarijjim It harmonizes with soft tofu and crunch cabbages.

48 Dubu Yangbaechumarijjim (Steamed Tofu-Cabbage Roll) Ingredients 1 / 4 cabbage, 1 tofu, 1 cucumber, 1 green paprika, 1 / 2 carrot, 10 shiiitake mushroom, 1 ts salt, 1 ts sesame powder, 1 ts sesame oil Directions 1 Remove a cabbage s root part, and steam the cabbage shortly. Then each leaf of cabbage is easily striped. 2 Roast minced shiitake mushrooms seasoning a little salt. 3 Squeeze some mashed tofu. Put minced cucumber, carrots, green paprika into the mashed tofu. And then add the minced shiitake mushroom and salt in the tofu mixture and beat the mixture for a long time. 4 Spread steamed cabbage leaf after removing its thick stems on a lever tray. Then cover the seasoned mixture on the leaf and roll it in a gimbap shape. 5 When some steam vents from a steamer, steam the cabbage rolls in the pot shortly. Cool and cut them in edible size. 6 Serve them in a plate with some seasoning sauce or hot pepper paste mixing vinegar drops. 47 Korean Temple food

49 Insam Yachaemari It is rolled up vegetables with mushroom and marinated ginseng or cucumber in honey. This food is the best of texture and ginseng flavor.

50 Insam Yachaemari (Ginseng-Vegetable Roll) Ingredients 100g raw ginseng, 1 pack of Enoki mushroom, 1cucumber, 5 jujubes, 5 chestnuts, 1 Ts pine nuts, honey sauce (1 ts ginseng extract, 1 Ts honey) Directions 1 Slice some raw ginseng and cucumber, and pickle them in honey or sugar solution to soften them. 2 Clean some Enoki mushrooms. 3 Shred some raw ginseng, jujubes, chestnuts, pine nuts. 4 Put some honey in some ginseng extract to make ginseng-honey sauce. 5 After picking the raw ginseng and cucumber from some honey sauce, put the above sauce in the materials. Make roll and eat them with sauce. 49 Korean Temple food

51 Beoseot Gangjeong It is made with fried mushroom in spicy plum sauce and the mushroom is effective in preventing cancer.

52 Beoseot Gangjeong (Mushroom Gangjeong) cm cm Ingredients 60g shiitake mushrooms, 60g pine mushrooms, 60g button mushrooms, 1 cup flour, 1 cup starch, 1 red hot pepper, 1 green hot pepper, 10g pumpkin seeds, 10g sunflower seeds sauce 30g red pepper paste, 30g soy sauce, 25g sugar, 25g grain syrup, 20g plum syrup flour paste 1 cup flour, 1 / 3 cup water, salt Directions 1 After shaking dust from raw mushrooms, wash them in running water. And drain the washed mushrooms in a basket. 2 Make some flour paste. 3 Prepare some red pepper sauce. 4 Mince raw hot peppers. Roughly mince some kinds of nuts. 5 Fry the flour-pasted mushrooms in oil twice. 6 Boil sauce in a frying pan over high heat. When the sauce start to boil, put the fried mushrooms in it and mix them together. 7 Serve the mushrooms on a plate, and scatter some chopped peppers and nuts on it. 51 Korean Temple food

53 Danhobak Dubu It is a type of dissert made with steamed pumpkin. It tastes sweet and soft.

54 Danhobak Dubu (Sweet Pumpkin Tofu) ml 3 4 Ingredients 1 / 2 sweet pumpkin, 1 Ts agar, 1 Ts raw bean flour, 1 Ts starch, 1 cup milk, sugar, salt Directions 1 After removing some sweet pumpkins skin and seeds, steam them. 2 After washing some agar, soak it in 500ml water. And boil it until it becomes some liquid. 3 Grind steamed pumpkins and milk finely in a blender. Pour the grinded ingredient in a pot and add a little sugar, salt, starch, raw bean flour. Then boil the pumpkin liquid with stirring carefully not to get scorched. 4 When the pumpkin mixture in the pot starts to boil, a half of melt agar is poured in the pot and boil over medium heat. When the mixture becomes thick, pour it in a square container, to make a shape. Cool it. 53 Korean Temple food

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56 K orean T emple F ood

57 45 Tel _ Copyright 2010 Jogye Order of Korean Buddhism 45 Gyeonji-dong, Jongno-gu, Seoul, Korea. Tel: Copyright Headquarters of the Jogye Order of Korean Buddhism, 2010 All rights reserved. This book may not be reproduced, in whole or in part, in any form without written permission from the publisher.