Korean Temple Cuisine

Korean Temple Cuisine is a monastic diet that was created over 1,600 years ago in the Buddhist temples of Korea.

This diet excludes meat, fish, and MSG as well as onion, garlic, and leeks. Examples of common dishes include greens, tofu, mushroom fritters, radishes, eggplant, clear soups, and rice. Fermented food is a large part of this diet, and many different foods are often fermented in ceramic jars. Thirty different sauces are made from fermented soybeans alone. All eating utensils are made of wood to avoid metal toxins.

People from different countries visit monasteries to detox by following this diet. Guests wake up early, meditate, and eat the cuisine throughout their visit. Followers believe that food makes up every part of the body, including the mind. Food is prepared with a lot of love and in a meditative state. The primary goal of this diet is to calm and focus the mind by cleansing the body.


Foods to include:

  • Some vegetables

  • Fruits

  • Whole grains

  • Eggs

  • Beans

  • Some dairy

  • Nuts and seeds

  • Healthy oils

Foods to avoid:

  • Sugar

  • Processed foods

  • Refined grains

  • Trans fats

  • Meat

  • Poultry

  • Fish

  • Dairy

  • MSG

  • Onions, garlic, leeks

Pros:

  • Considers primary food

  • Can be a lifestyle rather than a diet

  • May lead to weight loss

  • May reduce stress and anxiety

Cons:

  • Some people thrive on eating meat

  • May be too restrictive and lead to binges

  • May lack structure for those looking to lose weight

Sources:

Buddhist Diet For A Clear Mind: Nuns Preserve Art Of Korean Temple Food www.npr.org