Korean temple cuisine refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of hangwa, Korean traditional confectionary. During the Goryeo Dynasty, sangchu ssam (wraps made with lettuce), yaksik, and yakgwa were developed, so spread to China and other countries. Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples.
On the other hand, royal court cuisine is closely related to Korean temple cuisine. In the past, when the royal court maids called sanggung, who were assigned to Suragan (hangul: 수라간; hanja: 水剌間; the name of the royal kitchen), where they prepared the king's meals, became old, they had to leave the royal palace. Therefore, many of them entered Buddhist temples to become nuns. As the result, culinary techniques and recipes of the royal cuisine were integrated into Buddhist cuisine.
Read more about Korean Temple Cuisine: Dishes By Region, Dishes By Temple, See Also
Famous quotes containing the words temple and/or cuisine:
“The difference of the English and Irish character is nowhere more plainly discerned than in their respective kitchens. With the former, this apartment is probably the cleanest, and certainly the most orderly, in the house.... An Irish kitchen ... is usually a temple dedicated to the goddess of disorder; and, too often, joined with her, is the potent deity of dirt.”
—Anthony Trollope (1815–1882)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)