Balwoo Gongyang

Temple Food

Food of Health healing body and mind

Autumn Menu

Seon(Meditation)
Won(Vow)
Maeum(Mind)
Hee(Joy)
Beop

Seon(Meditation) Course

Seon Course: 30,000won (VAT included)

- Limited lunch menu -

In Buddhism, eating food is part of the path of practice to enlightenment and divided into five different categories.
Among them, seon directs a joy of samadhi, state of consciousness attained through meditation.

Suljuksim(Amuse-bouche): First dish is to moist one’s dried mouth and help to enhance the digestion as old Koreans eat water-gimchi or a dip of long-preserved soy sauce. Suljuksim can be interpreted as two different meanings; one is to moist the mouth, and the other to moist the spoon.; Muhwagwa & Omija-cheong; (Fig & omija-berry syrup)

Juksang(Porridge): Juk(porridge) has been served as an early breakfast for the Buddhist practitioners. According to the Four Part Vinaya, book of precepts, eating juk has five advantages such as resolving hunger, quenching thirst, helping digestive problem, preventing stroke and normalizing bowel movement.; Danhobakjuk & yeongeun-mul-kimchi; (Sweet pumpkin porridge & watery lotus root kimchi)

Sangmi(Salad or Cold Preparation): Taste in Buddhism is classified into 10 different categories. Among them, sangmi means to feel the taste and smell. Thus sangmi is the course to excite the appetite through taste and smell.; Gaeul-chaeso-japchae; (Stir-fried glass noodle with seasonal vegetables); Dotorimuk-gui & Deodeok-yangnyeom-jang; (Grilled acorn jelly & bonnet bellflower root sauce); Gauel-mu-gosoo-geotjeori; (Cilantro & radish salad)

Dammi(Starter or Hot Preparation): Dammi is the taste of chewing or taste by food texture. Dammi is the dish of unique texture and recipe, from which one can enjoy the chewing texture of food.; Modeum Beoseot-gangjeong; (Deep-fried assorted mushrooms seasoned with chili sauce)

Youmi(Main Course): Youmi is the taste that helps to recover from illness. Youmi consists of dishes such as rice, condiments and soup that ease daily physical fatigue and mental stress of the people today.; Rice with shiitake mushroom; Doenjang-jjigae; (Soybean paste stew); 2 kinds of seasoned autumn greens; 2 kinds of Temple kimchi; Seasoned soy sauce for rice

Ipgasim(Dessert)

Rounding the meal up is the ipgasim or dessert. It is prepared with ingredients and recipes that clean the remaining taste in the mouth and help to enhance digestion.

Deodeok-cha

(Tea of dried bonnet bellflower root)

Doraji-jeonggwa

(Balloon flower root preserved in grain syrup)

Corkage Service: Balwoo Gongyang is a diner specializes in temple cuisine and doesn’t serve alcoholic beverage. However, we provide a corkage service to meet customers’ interest.

Won(Vow) Course

Won Course: 45,000won (VAT included)

In Buddhism, eating food is part of the path of practice to enlightenment
and divided into five different categories. Won means a righteous wish.

Suljuksim(Amuse-bouche): First dish is to moist one’s dried mouth and help to enhance the digestion as old Koreans eat water-gimchi or a dip of long-preserved soy sauce. Suljuksim can be interpreted as two different meanings; one is to moist the mouth, and the other to moist the spoon.; Muhwagwa & Omija-cheong; (Fig & omija-berry syrup)

Juksang(Porridge): Juk(porridge) has been served as an early breakfast for the Buddhist practitioners. According to the Four Part Vinaya, book of precepts, eating juk has five advantages such as resolving hunger, quenching thirst, helping digestive problem, preventing stroke and normalizing bowel movement.; Danhobakjuk & yeongeun-mul-kimchi; (Sweet pumpkin porridge & watery lotus root kimchi)

Sangmi(Salad or Cold Preparation): Taste in Buddhism is classified into 10 different categories. Among them, sangmi means to feel the taste and smell. Thus sangmi is the course to excite the appetite through taste and smell.; Gaeul-chaeso-japchae; (Stir-fried glass noodle with seasonal vegetables); Dotorimuk-gui & Deodeok-yangnyeom-jang; (Grilled acorn jelly & bonnet bellflower root sauce); Gauel-mu-gosoo-geotjeori; (Cilantro & radish salad)

Dammi(Starter or Hot Preparation): Dammi is the taste of chewing or taste by food texture. Dammi is the dish of unique texture and recipe, from which one can enjoy the chewing texture of food.; Modeum Beoseot-gangjeong; (Deep-fried assorted mushrooms seasoned with chili sauce); Ueong-altari-jeorim; (Pickled burdock & young radish); Ppuree-chaeso-yuja-cheong-muchim; (Root vegetable salad with yuzu syrup); Modeum-jeon; (Assorted Korean pancakes: Mungbean & Autumn vegetables)

Seongso(Noodle): Seongso is another name for noodle in Buddhism, which means the dish that makes even the practitioners smile. This course includes tofu, pan-fried cake, and dumpling as well as noodle that makes the practitioners who don’t usually devour smile.; Pyogo beoseot-naengmyeon; (Cold buckwheat noodle with shiitake mushroom & chili pear sauce ); Dubu-gui; (Grilled Tofu); Sachal-mandu; (Temple-style vegetarian dumpling)

Youmi(Main Course): Youmi is the taste that helps to recover from illness. Youmi consists of dishes such as rice, condiments and soup that ease daily physical fatigue and mental stress of the people today.; Yeon-ip-bab; (Steamed sticky rice with ginko nuts & pine nuts wrapped with lotus leaves); Doenjang-jjigae; (Soybean paste stew); 2 kinds of seasoned autumn greens; 2 kinds of Temple kimchi; Fermented pickle

Ipgasim(Dessert): Rounding the meal up is the ipgasim or dessert. It is prepared with ingredients and recipes that clean the remaining taste in the mouth and help to enhance digestion.; Deodeok-cha; (Tea of dried bonnet bellflower root); Doraji-jeonggwa; (Balloon flower root preserved in grain syrup)

Corkage Service: Balwoo Gongyang is a diner specializes in temple cuisine and doesn’t serve alcoholic beverage. However, we provide a corkage service to meet customers’ interest.

Maeum(Mind) Course

Maeum Course: 65,000won (VAT included)

In Buddhism, eating food is part of the path of practice to enlightenment
and divided into five different categories. Maeum here signifies awaring of one’s mindfulness.

Suljuksim(Amuse-bouche): First dish is to moist one’s dried mouth and help to enhance the digestion as old Koreans eat water-gimchi or a dip of long-preserved soy sauce. Suljuksim can be interpreted as two different meanings; one is to moist the mouth, and the other to moist the spoon.; Muhwagwa & Omija-cheong; (Fig & omija-berry syrup); Gaeul-chaeso & Dubujang; (Autumn vegetable & sauce of fermented tofu)

Juksang(Porridge): Juk(porridge) has been served as an early breakfast for the Buddhist practitioners. According to the Four Part Vinaya, book of precepts, eating juk has five advantages such as resolving hunger, quenching thirst, helping digestive problem, preventing stroke and normalizing bowel movement.; Danhobakjuk & yeongeun-mul-kimchi; (Sweet pumpkin porridge & watery lotus root kimchi)

Sangmi(Salad or Cold Preparation): Taste in Buddhism is classified into 10 different categories. Among them, sangmi means to feel the taste and smell. Thus sangmi is the course to excite the appetite through taste and smell.; Gaeul-chaeso-japchae; (Stir-fried glass noodle with seasonal vegetables); Dotorimuk-gui & Deodeok-yangnyeom-jang; (Grilled acorn jelly & bonnet bellflower root sauce); Gauel-mu-gosoo-geotjeori; (Cilantro & radish salad)

Dammi(Starter or Hot Preparation): Dammi is the taste of chewing or taste by food texture. Dammi is the dish of unique texture and recipe, from which one can enjoy the chewing texture of food.; Modeum Beoseot-gangjeong; (Deep-fried assorted mushrooms seasoned with chili sauce); Insam-jeorim; (Pickled ginseng); Ppuree-chaeso-yuja-cheong-muchim; (Root vegetable salad with yuzu syrup); Jayeon-songgi-bokkeum; (Stir-fried wild pine mushrooms); Beoset-deulggae-tojangguk; (Mushroom soup seasoned with soybean paste & perilla seed powder); Modeum-jeon; (Assorted Korean pancakes: Mungbean, Autumn vegetables and chili paste pancake)

Seongso(Noodle): Seongso is another name for noodle in Buddhism, which means the dish that makes even the practitioners smile. This course includes tofu, pan-fried cake, and dumpling as well as noodle that makes the practitioners who don’t usually devour smile.; Pyogo beoseot-naengmyeon; (Cold buckwheat noodle with shiitake mushroom & chili pear sauce); Dubu-gui; (Grilled Tofu); Sachal-mandu; (Temple-style vegetarian dumpling)

Youmi(Main Course): Youmi is the taste that helps to recover from illness. Youmi consists of dishes such as rice, condiments and soup that ease daily physical fatigue and mental stress of the people today.; Yeon-ip-bab; (Steamed sticky rice with ginko nuts & pine nuts wrapped with lotus leaves); Doenjang-jjigae; (Soybean paste stew); 2 kinds of seasoned autumn greens; 2 kinds of Temple kimchi; 2 kind of fermented pickle

Ipgasim(Dessert)

Rounding the meal up is the ipgasim or dessert. It is prepared with ingredients and recipes that clean the remaining taste in the mouth and help to enhance digestion.

Hongsi-gureum

(Ripe persimmon smoothie pureed with yam and pear)

Doraji-jeonggwa

(Balloon flower root preserved in grain syrup)

Corkage Service: Balwoo Gongyang is a diner specializes in temple cuisine and doesn’t serve alcoholic beverage. However, we provide a corkage service to meet customers’ interest.

Hee(Joy) Course

Hee Course: 95,000won (VAT included)

Hee Course is required to reserve one day before the service
since it is prepared with ingredients rare and time-consuming.

In Buddhism, eating food is part of the path of practice to enlightenment
and divided into five different categories. Hee refers to the bliss of the moment of enlightenment

Suljuksim(Amuse-bouche): First dish is to moist one’s dried mouth and help to enhance the digestion as old Koreans eat water-gimchi or a dip of long-preserved soy sauce. Suljuksim can be interpreted as two different meanings; one is to moist the mouth, and the other to moist the spoon.; Baekjain-dasik; (Tea confectionery of biota seed); Ganjancha; (Tea of 20 year old soy sauce)

Juksang(Porridge): Juk(porridge) has been served as an early breakfast for the Buddhist practitioners. According to the Four Part Vinaya, book of precepts, eating juk has five advantages such as resolving hunger, quenching thirst, helping digestive problem, preventing stroke and normalizing bowel movement.; Bonibam-juk & yeon-geun-mul kimchi; (Porridge of chestnut with the inner skin & watery kimchi of lotus roots)

Sangmi(Salad or Cold Preparation): Taste in Buddhism is classified into 10 different categories. Among them, sangmi means to feel the taste and smell. Thus sangmi is the course to excite the appetite through taste and smell.; Gaeul-chaeso-japchae; (Stir-fried glass noodle with seasonal vegetables); Deodeok-jatjeup- muchim; (Salad of bonnet bellflower root with pine nut sauce); Dotorimuk-gui & gosoo-yangnyeom-jang; (Grilled acorn jelly & cilantro sauce)

Dammi(Starter or Hot Preparation): Dammi is the taste of chewing or taste by food texture. Dammi is the dish of unique texture and recipe, from which one can enjoy the chewing texture of food.; Noru-gundeng-i-beoseot-gangjeng; (Deep-fried lion’s mane mushrooms seasoned with chili sauce); Ueong-altari-jeorim; (Pickled burdock & young radish); Yeongeun-gui; (Grilled lotus root); Neungi mushroom soup; Namul-sanja; (Box of Assorted veggies : Stir-fried rocky ear mushrooms, fried ginseng, steamed shiitake mushrooms, grilled burdock); Modeum-jeon; (Assorted Korean pancakes: Mungbean, Autumn vegetables and chili paste pancake)

Seongso(Noodle): Seongso is another name for noodle in Buddhism, which means the dish that makes even the practitioners smile. This course includes tofu, pan-fried cake, and dumpling as well as noodle that makes the practitioners who don’t usually devour smile.; Pyogo beoseot-naengmyeon; (Cold buckwheat noodle with shiitake mushroom & chili pear sauce); Sancho-dubu-seon; (Grilled tofu with prickly ash pepper pickles); Sachal-mandu; (Temple-style vegetarian dumpling)

Youmi(Main Course): Youmi is the taste that helps to recover from illness. Youmi consists of dishes such as rice, condiments and soup that ease daily physical fatigue and mental stress of the people today.; Sot-bab; (Freshly prepared rice in a stone pot); Doenjang-jjigae; (Soybean paste stew); 2 kinds of seasoned autumn greens; 2 kinds of Temple kimchi; 2 kinds of fermented pickle

Ipgasim(Dessert): Rounding the meal up is the ipgasim or dessert. It is prepared with ingredients and recipes that clean the remaining taste in the mouth and help to enhance digestion.; Sancho-cha; (Tea of prickly ash pepper); Doraji-jeonggwa; (Balloon flower root preserved in grain syrup); Gye-jeol-gwa-il; (Seasonal fruits)

Corkage Service: Balwoo Gongyang is a diner specializes in temple cuisine and doesn’t serve alcoholic beverage. However, we provide a corkage service to meet customers’ interest.

BEOP Course

Hee Course: 150,000won (VAT included)

The Beop Course is a menu where you can taste the best temples food while listening to chef's cooking demonstration and food explanation.

The Beop Course must be ordered at least 3 day in advance for at least 4 people or more, 8 people or less and with 50% deposit

Suljuksim(Amuse-bouche): First dish is to moist one’s dried mouth and help to enhance the digestion as old Koreans eat water-gimchi or a dip of long-preserved soy sauce. Suljuksim can be interpreted as two different meanings; one is to moist the mouth, and the other to moist the spoon.; Jepi-gim-jaban; (Laver chips added with Sichuan pepper leaves); Songcha; (Tea of fermented pine needles)

Juksang(Porridge): Juk(porridge) has been served as an early breakfast for the Buddhist practitioners. According to the Four Part Vinaya, book of precepts, eating juk has five advantages such as resolving hunger, quenching thirst, helping digestive problem, preventing stroke and normalizing bowel movement.; Gaksaek-jinjujat-guk & jang-ajji; (Pine nut soup with colored sweet rice balls)

Sangmi(Salad or Cold Preparation): Taste in Buddhism is classified into 10 different categories. Among them, sangmi means to feel the taste and smell. Thus sangmi is the course to excite the appetite through taste and smell.; Dotorimuk-gui & gosoo-yangnyeom-jang; (Grilled acorn jelly & cilantro sauce); Jayeonsan-songi-yori; (Dish of wild pine mushroom); Gwaeel-baek-kimchi; (White kimchi added with seasonal fruits)

Dammi(Starter or Hot Preparation): Dammi is the taste of chewing or taste by food texture. Dammi is the dish of unique texture and recipe, from which one can enjoy the chewing texture of food.; Neung-i-beoseot-dubu-jjim; (Steamed tofu with neungi mushrooms); Deodeok-gui; (Grilled bonnet bellflower root); Sachal-mandu; (Temple-style vegetarian dumpling)

Seongso(Noodle): Seongso is another name for noodle in Buddhism, which means the dish that makes even the practitioners smile. This course includes tofu, pan-fried cake, and dumpling as well as noodle that makes the practitioners who don’t usually devour smile.; Doenjang-pyogo-twigim; (Fried shiitake mushrooms seasoned with soybean paste); Modeum-jeon; (Assorted Korean pancakes : yam, lotus root, rocky ear mushroom); Pyogo beoseot-naengmyeon; (Cold buckwheat noodle with shiitake mushroom & chili pear sauce)

Youmi(Main Course): Youmi is the taste that helps to recover from illness. Youmi consists of dishes such as rice, condiments and soup that ease daily physical fatigue and mental stress of the people today.; Sot-bab; (Freshly prepared rice in a stone pot); Doenjang-jjigae; (Soybean paste stew); Segaji namul-muchim (3 kinds) Autumn green salads; 2 kinds of seasoned Autumn greens; 2 kinds of Temple kimchi; 2 kind Fermented pickle

Ipgasim(Dessert)

Rounding the meal up is the ipgasim or dessert. It is prepared with ingredients and recipes that clean the remaining taste in the mouth and help to enhance digestion.

Insam-cha

(Tea of ginseng)

Gotgam-mari

(Dried persimmon roll)

Doraji-jeonggwa

(Balloon flower root preserved in grain syrup)

Gye-jeol-gwa-il

(Seasonal fruits)

Corkage Service: Balwoo Gongyang is a diner specializes in temple cuisine and doesn’t serve alcoholic beverage. However, we provide a corkage service to meet customers’ interest.

Drink

Song-cha (300ml, pot): (fermented young pine needle tea)
cold; Price : 20,000won

Gahmsikcho (300ml, bottle): (Cold drink based on 7 years old persimmon vinegar)
cold; Price : 10,000won

Jehotang (200ml, gls): (meditional herbal tea with honey)
cold; Price : 10,000won

Songhwamilsu (200ml, gls): (Cold tea of pinepollen and honey)
cold; Price : 10,000won

Homgsam-cha (200ml,gls): (Korean red ginseng tea)
hot; Price : 8,000won

Omijagyepi-cha (200ml,gls): (Omi-berry which has five flavor tea with cinnamon & honey)
cold or hot; Price : 8,000won