Dishes By Region
Baek kimchi (white kimchi) to which pine nuts have been added, bossam kimchi (보쌈김치), and gosu kimchi (고수김치, coriander kimchi) are famous in Buddhist temples of Gyeonggi and Chungcheong Province. In Jeolla Province, godeulppagi kimchi (고들빼기김치, kimchi made with Youngia sonchifolia), gat kimchi (갓김치, kimchi made with Brassica juncea var. integrifolia), and juksun kimchi (죽순김치, bamboo shoot kimchi), all of which include deulkkaejuk (perilla congee) as an ingredient, are famous. None of these varieties of kimchi contain garlic, scallions, or jeotgal (salted fermented seafood), as foods in the genus Allium are generally avoided by traditional Buddhist monks and nuns of China, Korea, Vietnam and Japan.
Read more about this topic: Korean Temple Cuisine
Famous quotes containing the words dishes and/or region:
“When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional.”
—Paula Wolfert, U.S. cookbook writer. Paula Wolfert’s World of Food, Introduction, Harper and Row (1988)
“He went into all the region around the Jordan, proclaiming a baptism of repentance for the forgiveness of sins.”
—Bible: New Testament, Luke 3:3.