In downtown Seoul, humble temple food given a makeover and a Michelin star
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In downtown Seoul, apprehensive temple food given a makeover and a Michelin star
Chef Kim Ji Young of Balwoo Gongyang is grateful for the attention that the cuisine – which aims to nourish the body and heed – has received.
At the Balwoo Gongyang in Seoul, nutrient is prepared but only exquisitely. (Photo: Threesixzero Productions)
fifteen May 2022 06:30AM (Updated: 04 Jul 2022 05:22PM)
Simple, apprehensive and mildly flavoured – that is what people typically recall of temple fare, given its vegan nature and lack of strong aromatics like garlic, onions, chives and leeks. While it serves its purpose of nourishing monks and nuns in accord to their style of life, it's certainly not the type of nutrient that would commonly capture the interest of the general public, permit alone the Michelin Guide.
Not until Balwoo Gongyang opened its doors in Seoul, that is. Run by the Jogye Order of Korean Buddhism to promote the nutrient civilization of the faith, this eatery has been serving delicate temple cuisine since 2009. In 2016, it was awarded one star past the very first Seoul edition of the Michelin food guide, which officially put Korean temple food under the metropolis'south culinary spotlight.
Kim Ji Young, the chef backside the simple yet exquisite food of the restaurant, recognises the significance of the award merely also knows that temple cuisine goes much deeper: "People started to learn more about temple cuisine after we got the Michelin accreditation and that's a skillful affair… only, personally, I retrieve that Balwoo Gongyang doesn't necessarily need a Michelin star – information technology's more nearly how good the gustatory modality of baru gongyang dishes is."
"When people come to Korea and want to endeavor temple cuisine, they don't know where to start. This is a place where they tin can experience that, as well as an understanding [of] Buddhism," said Kim.
The allure of Korean temple nutrient, besides the beauty of its simplicity, comes in part from its rarity outside of temple walls. While it is not impossible to find places that serve temple food, none of them are quite similar Balwoo Gongyang, which only uses original, traditional recipes that are passed down in Korean temples.
The term baru gongyang refers to the monastic way in which nuns and monks in temples eat. "Baru is the basin they eat from. Baru gongyang means yous have all the food including rice, soup, side dishes and even water in that basin and end it. This way, it's non just eating but likewise training the heed… refraining from being greedy," explained Kim.
Kim started her culinary career in Korean majestic courtroom cuisine; it was her quest for natural food that later led her to temple cuisine. "People have the misconception that temple food must be simple and bland. I would similar people to know that it tin likewise be special," said Kim.
Few cuisines are every bit focused on the seasonality of ingredients as temple food is – vegetables are used just at the superlative of their season, which explains why menus are planned around what's available. Another central principle of cooking temple food is to add every bit little every bit possible to a dish – when seasonings are used minimally, the original flavour of fresh ingredients tin and so be appreciated fully.
Kim was trained past a leading master of temple food – Venerable Seonjae of the Jogye Order, who taught her infinitely more than just culinary techniques. "Venerable Seonjae told me once that those who cook need to exist mindful of the people who swallow their food. I completely concord," said Kim.
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Source: https://cnalifestyle.channelnewsasia.com/remarkableliving/where-to-eat-in-seoul-temple-food-south-korea-michelin-star-239681
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