Balwoo Gongyang

Temple Food

Food of Health healing body and mind

Autumn Menu

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

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; (Fig preserved in omija berry extract)

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&seasonal mulkimchi; (Sweet pumpkin soup & Seasonal watery 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.; Bburichaeso geojamuchim; (Heat autumn vegetables seasoned with asian pear and mustard sauce); Marlin dotorimuk bokeum; (Stir-fried dried acorn jelly with green pepper); Neutari beoseot yeongeun muchim; (Mixed oyster mushroom and lotus root with gochujang 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.; Beoseot gangjeong; (Deep-fried assorted mushrooms seasoned with gochujang 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.; Bam bap; (Steamed rice with chestnut); Doenjang-jjigae; (Soybean paste stew); Dugaji namul muchim; (2 kinds of seasoned autumn greens); Dugaji sachal kimchi; (2 kinds of temple kimchi); Hangaji Jangajji; (One kind of fermented pickles)

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.

Gyeji-cha

(Cinnamon tea)

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; (Fig preserved in omija berry extract)

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&Seasonal mulkimchi; (Sweet pumpkin soup & Seasonal watery 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.; Bburichaeso geojamuchim; (Heat autumn vegetables seasoned with asian pear and mustard sauce); Marlin dotorimuk bokeum; (Stir-fried dried acorn jelly with green pepper); Neutari beoseot yeongeun muchim; (Mixed oyster mushroom and lotus root with gochujang 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.; Beoseot gangjeong; (Deep-fried assorted mushrooms seasoned with gochujang sauce); Wooung altaree jeolim; (Pickled burdock and radish with sweet and sour soy sauce); Ma doenjang chamkkae muchim; (Raw Korean yam dressed with soy bean paste and sesame seeds sauce); Nokdu jeon; (Mungbean pancake); Gaeul chaeso jeon; (Autumn vegetable 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.; Pyogobeoseot-naengmyeon; (Cold noodle with spicy shiitake mushroom & 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.; Yeonipbap; (Steamed sticky rice with ginkgo nuts and pine nuts wrapped in lotus leaf); Doenjang-jjigae; (Soybean paste stew); Dugaji namul muchim; (2 kinds of seasoned autumn greens); Dugaji sachal kimchi; (2 kinds of temple kimchi); Hangaji Jangajji; (One kind of fermented pickles)

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.; Gyeji-cha; (Cinnamon tea); 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; (Fig preserved in omija berry extract); Gaeul cheaso doobujang; (Autumn vegetables with fermented gilled tofu in 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.; Danhobakjuk&Seasonal mulkimchi; ((Sweet pumpkin soup & Seasonal watery 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.; Bburichaeso geojamuchim; (Heat autumn vegetables seasoned with asian pear and mustard sauce); Marlin dotorimuk bokeum; (Stir-fried dried acorn jelly with green pepper); Neutari beoseot yeongeun muchim; (Mixed oyster mushroom and lotus root with gochujang 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.; Beoseot gangjeong; (Deep-fried assorted mushrooms seasoned with gochujang sauce); Wooung altaree jeolim; (Pickled burdock and radish with sweet and sour soy sauce); Deodeock muchim; (bonnet bellflower root with spicy sauce); Goguma jorim; (Sweet potato boiled down in soy sauce); Beoseot deulkaetang; (Perilla seed soup with mushroom); Nokdu jeon; (Mungbean pancake); Gaeul chaeso jeon; (Autumn vegetable pancake); Jangtteok; (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.; Pyogobeoseot-naengmyeon; (Cold noodle with spicy shiitake ushroom & 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.; Yeonipbap; (Steamed sticky rice with ginkgo nuts and pine nuts wrapped in lotus leaf); Doenjang-jjigae; (Soybean paste stew); Dugaji namul muchim; (2 kinds of seasoned autumn greens); Dugaji sachal kimchi; (2 kinds of temple kimchi); Hangaji Jangajji; (A kind of fermented pickles)

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

(Soft sweet persimmon with yam and pear foam)

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.; Bagzain Dasik with Gamroggul; (Temple cookie of biota seed with sweet dew honey); Ganjangcha; (20-year old temple 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.; Boneubamjuk& Seasonnal mulkimchi; (Chestnut with soft skin porridge& Seasonal watery 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.; Neungibeoseot-dubujjim; (Stuffed tofu from Tongdosa-temple in Neungi mushroom and yam ); yeongeun muchim; (Lotus root with gochujang sauce); Marlin dotorimuk bokeum; (Stir-fried dried acorn jelly with green pepper)

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.; Noroogundengyi gangjeon; g(Deep-fried Hericium erinaceum with gochujang sauce); Deodeock muchim; (bonnet bellflower root with spicy sauce); Songiguk; (Pine mushroom suop); Seogi beoseot-bokeum; (Stir-fried stone-ear mushrooms); Insam-tuigim; (Deep fried Korean ginseng); Danhobakjorim; (Sweet pumpkin boiled down in soy sauce); Wooung chapssal gooyi; (Grilled Burdock coated with the mixture of sticky rice powder); Nokdu jeon; (Mungbean pancake); Gaeul chaeso jeon; (Autumn vegetable pancake); Jangtteok; (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.; Pyogobeoseot-naengmyeon; (Cold noodle with spicy shiitake ushroom & pear sauce); Sancho-dubuseon; (Grilled tofu with pickled prickly ashberry fruit); Hodu mandu; (Temple style dumpling added with walnuts)

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 or Yeonipbap; Sot-bab(freshly prepared rice in a pot) or Yeonipbap(Steamed sticky rice with ginkgo nuts and pine nuts wrapped in lotus leaf); Doenjang-jjigae; (Soybean paste stew); Dugaji namul muchim; (2 kinds of seasoned autumn greens); Dugaji sachal kimch; (2 kinds of temple kimchi); Dugaji Jangajji; (2 kinds of fermented pickles)

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.

Deachoo-cha

(Jujube tea)

Doraji jeonggwa

(Balloon flower root preserved in grain syrup)

Gwail

(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-gimjaban; (Laver Chips add with Korean pepper leaves); Song-cha; (fermented young pine needle tea)

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.; Gaksaekjinju- jatguk&Banga-jangajji; (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.; Deodeok-baekjain Muchim; (Cucumber roll stuffed with deodeok and biota seed salad); Songibeoseot; (Chef’s special : Pine mushroom(matsutake)); Gwail-Baekkimchi; (White Kimchi added with seasonal fruit)

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.; Neungibeoseot- dubujjim&Jepi-jangajji; (Stuffed tofu from Tongdosatemple in Neungi mushroom and yam&pickled prickly ash pepper in soy sauce); Sachal mandu; (Temple style vegetarian dumpling); Gosoo geotjeori; (Coriander salad with soy sauce dressing)

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.; Deonjnag-pyogo-tuigim; (Deep fried shiitake mushroom coated with doenjang sauce); Gaeu-modeumjeon; (Assorted pancake(yam, lotus root, manna lichen)); Pyogobeoseot-naengmyeon; (Cold noodle with spicy shiitake ushroom & 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 pot); Doenjang-jjigae; (Soybean paste stew); Segaji namul muchim; (3 kinds of seasoned autumn greens); Dugaji sachal kimchi; (2 kinds of temple kimchi); Segaji Jangajji; (3 kinds of fermented pickles)

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.

Special tea

Omija dasik

(Traditional cookie of omija berry extract and Mung bean starch)

Insambugak

(Korean ginseng chips)

Gwail

(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