대표적인 사찰 음식과 조리법 편집하기 (부분)

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Temple cuisine comprises a diverse array of dishes prepared exclusively with plant-based ingredients, including seasonal wild herbs, tofu, mushrooms, and grains gathered from mountains and fields. Among the most representative temple dishes are various seasoned vegetable preparations (<i>namul</i>). In spring, monks prepare wild herbs such as shepherd’s purse, wild chives, fatsia shoots, and mugwort; summer brings dishes made with squash leaves, eggplant, and cucumber; while autumn features bellflower root, bonnet bellflower root, and aster. These vegetables are prepared through methods such as blanching and seasoning, stir-frying, or braising. Though seemingly simple, these dishes showcase the art of highlighting natural flavors while adding subtle seasoning to create profound depth.

Tofu serves as a crucial protein source in temple food and appears in various forms including soft tofu (<i>sundubu</i>), silken tofu (<i>yeondubu</i>), and firm tofu. Braised tofu (<i>dubu jorim</i>) involves simmering tofu in soy sauce-based seasoning, resulting in a mild yet deeply flavored dish. Pan-fried tofu (<i>dubu gui</i>) presents tofu crisped in oil and served with dipping sauce, offering simple but satisfying flavors. Porridge (<i>juk</i>) is frequently consumed in temples, with varieties including pumpkin porridge, pine nut porridge, and black sesame porridge, all cooked slowly to achieve soft, easily digestible consistency.

Pickled vegetables (<i>jangajji</i>) constitute essential side dishes in temple cuisine, made by preserving seasonal vegetables in soybean paste, soy sauce, or red pepper paste over extended periods. Representative varieties include radish pickles, perilla leaf pickles, bonnet bellflower pickles, and garlic scape pickles, all developing deep flavors and rich nutrition through fermentation. Mushroom dishes are equally indispensable, with shiitake mushrooms, oyster mushrooms, and wood ear mushrooms prepared through stir-frying or braising to create savory flavors and textures that substitute for meat. Temple cuisine thus exemplifies the essence of Korean traditional food culture, demonstrating how simple ingredients and cooking methods can produce healthy and delicious meals.