사찰 음식의 철학과 원칙 편집하기 (부분)

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Temple food (<i>sachal eumsik</i>) refers to the vegetarian cuisine prepared and consumed by Buddhist monks in Korean temples as part of their spiritual practice. Rooted in Buddhist principles of compassion (<i>jabi</i>) and the prohibition against taking life (<i>bulsalsaeng</i>), temple food strictly excludes all meat and fish products, embodying profound respect for all living beings. Beyond avoiding animal products, temple food also prohibits the five pungent vegetables (<i>osinchae</i>)—garlic, green onions, leeks, chives, and scallions—which are believed to disturb mental tranquility and stimulate worldly desires during meditation practice.

Temple cuisine emphasizes seasonal wild herbs and mountain vegetables gathered from nature, along with tofu, mushrooms, and various grains. The cooking philosophy prioritizes bringing out the natural flavors of ingredients rather than masking them with heavy seasoning or artificial additives. Fermented foods such as soybean paste (<i>doenjang</i>), soy sauce (<i>ganjang</i>), and red pepper paste (<i>gochujang</i>), as well as pickled vegetables (<i>jangajji</i>), form the foundation of temple cuisine and are prepared through patient, labor-intensive processes that can take months or even years. In Buddhist temples, meals are not merely acts of eating but are called “offerings” (<i>gongyang</i>), representing a spiritual practice of gratitude for nature’s gifts and the labor that brings food to the table.

The philosophy underlying temple food has gained renewed attention in contemporary society. As concerns about environmental sustainability, animal welfare, and healthy eating have grown, the values embedded in temple cuisine are being rediscovered and celebrated. The global spread of vegetarian and vegan lifestyles has particularly increased international interest in Korean temple food. Today, temple cuisine stands as both a treasured aspect of Korean traditional food culture and a living cultural heritage infused with Buddhist wisdom, offering valuable insights for creating a more sustainable and compassionate future.