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:
“Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.”
—John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)
“For poetry was all written before time was, and whenever we are so finely organized that we can penetrate into that region where the air is music, we hear those primal warblings, and attempt to write them down, but we lose ever and anon a word, a verse, and substitute something of our own, and thus miswrite the poem.”
—Ralph Waldo Emerson (1803–1882)