Dishes By Temple
Tongdosa located in Yangsan, South Gyeongsang Province is known for its dureup muchim (두릅무침, sauteed shoots of Aralia elata), pyeogobap (표고밥, shiitake rice), nokdu chalpyeon (녹두찰편, steamed tteok, a rice cake made with mung beans) are well-known dishes as well as kimchi, saengchae (생채, cold salad), twigak (튀각, a fried dish with without coating), and jeon (pancake) made with young shoots of Toona sinensis. The species is called chamjuk, literally meaning "true bamboo" in Korean because its shoots can be eaten like bamboo shoots. However, the dishes are prefixed with either chanmjuk or "gajuk" (가죽, literally "false bamboo") according to region.
Haeinsa, located in Hapcheon, South Gyeongsang Province, is not only famous for the Tripitaka Koreana but also specialty of the temple cuisine such as sangchu bulttuk kimchi (상추불뚝김치, lettuce kimchi), gaji jijim (가지지짐, pan-fried sliced eggplant), gosu muchim (고수무침, sauteed coriander leaves), sandongbaekip bugak (산동백잎부각, fried leaves of Lindera obtusiloba), meouitang (머위탕 Petasites japonicus soup), songibap (송이밥, rice dish made with matsutake), solipcha (솔잎차, tea made with leaves of Pinus densiflora).
Read more about this topic: Korean Temple Cuisine
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