Balwoo Gongyang

Temple Food

Food of Health healing body and mind

Autumn Menu

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

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.; Gaeul chaeso doobujang; (Korean autumn fresh vegetable with fermented soy bean curd 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.; Danhobak-juk; (Sweet pumpkin porridge with 5 grains); Yongeun mulgimchi; (Lotus root 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.; Marlin dotori-muk Japchae; (Stir-fried dried acorn jelly and autumn vegetables); Gosoo-geotjeori; (Fresh coriander kimchi); Tongdo Temple doobu muchae jjim; (Tongdo temple doobu and shredded radish boiled down in soy sauce and chilly powder)

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 mushrooms caramelized with special Gochujang sauce, with topping of temple recipe veggie-chips); Saesongibuseot-Meowi jangajji; (Fermented Saesongi mushroom & butterbur pickles); Gaeul purichaeso deulkaetang; (Perilla seed soup with autumn roots vegetables)

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.; Yeonip-bap; (Steamed rice with topping of pine nut and ginkgo nut, wrapped in lotus leaf); Doenjang-jjigae; (5 years fermented -soy bean paste stew with seasonal vegetables); 2 kinds of temple kimchi; 2 kinds of namul muchim; (2 kinds of seasoned autumn greens); One Jangajji; (One 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.

Mogwa-cha / Gyeji-naencha

(Quince tea with pomegranate)

(Twig of cassia tree’s Iced tea with pine nut)

Sonpyeon / sulgi-dduck

(Half-moon shape rice cake / Steamed rice cake with Korean traditional fruit jelly without gelatin)

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.; Gaeul chaeso doobujang; (Korean autumn fresh vegetable with fermented soy bean curd 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.; Danhobak-juk; (Sweet pumpkin porridge with 5 grains); Yongeun mulgimchi; (Lotus root 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.; Marlin dotori-muk Japchae; (Stir-fried dried acorn jelly and autumn vegetables); Gosoo-geotjeori; (Fresh coriander kimchi); Tongdo Temple doobu muchae jjim; (Tongdo temple doobu and shredded radish boiled down in soy sauce and chilly powder)

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 mushrooms caramelized with special Gochujang sauce, with topping of temple recipe veggie-chips); Saesongibuseot- Meowi jangajji; (Fermented Saesongi mushroom & butterbur pickles); Gaeul-chaeso danhobak bokeum; (Stir-fried sweet pumpkin and autumn vegeables); Saenma doenjang chamkkae muchim; (Raw Korean yam seasoned with soy bean paste ‘doenjang’ and sesames)

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); samsaeckjeon; (3 corlors – pancakes : Mung bean, autumn vegetable, temple doobu); Sachal-mandoo; (Steamed temple 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.; Yeonip-bap; (Steamed rice with topping of pine nut and ginkgo nut, wrapped in lotus leaf); Doenjang-jjigae; (5 years fermented -soy bean paste stew with seasonal vegetables); 2 kinds of temple kimchi; 2 kinds of namul muchim; (2 kinds of seasoned autumn greens); One Jangajji; (One 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.

Sonpyeon / sulgi-dduck

(Half-moon shape rice cake / steamed rice cake with Korean traditional fruit jelly without gelatin)

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.; Gaeul chaeso doobujang; (Korean autumn fresh vegetable with fermented soy bean curd sauce); Deodeock-bae jatjeup muchim; (Deodeock seasoned with pine nut & Korean pear 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.; Danhobak-juk; (Sweet pumpkin porridge with 5 grains); Yongeun mulgimchi; (Lotus root 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.; Marlin dotori-muk Japchae; (Stir-fried dried acorn jelly and autumn vegetables); Gosoo-geotjeori; (Fresh coriander kimchi); Tongdo Temple doobu muchae jjim; (Tongdo temple doobu and shredded radish boiled down in soy sauce and chilly powder)

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 mushrooms caramelized with special Gochujang sauce, with topping of temple recipe veggie-chips); Saenma doenjang chamkkae muchim; (Raw Korean yam seasoned with soy bean paste ‘doenjang’ and sesames); Hodoo-Jaepi Gochujang bokeum; (Stir-fried walnut with red chili paste and Jaepi leaves ); Gaeul buseot-Seonmul sanja; (The gift box of 4 kinds of autumn mushrooms : grilled pine mushroom, shitake mushroom’s bottom boiled down in soy sauce, Neungi mushroom pickles, steamed stuffing button mushroom)

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); samsaeckjeon; (3 corlors – pancakes : Mung bean, autumn vegetable, temple doobu); Sachal-mandoo; (Steamed temple 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.; Yeonip-bap; (Steamed rice with topping of pine nut and ginkgo nut, wrapped in lotus leaf); Doenjang-jjigae; (5 years fermented -soy bean paste stew with seasonal vegetables); 2 kinds of temple kimchi; 2 kinds of namul muchim; (2 kinds of seasoned autumn greens); 2 kinds of 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.

Hongsi-gureum

(Soft persimmon with yam and pear foam)

Sonpyeon / sulgi-dduck

(Half-moon shape rice cake / Steamed rice cake with Korean traditional fruit jelly without gelatin)

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.; Bagzaindasik and gamroggul; (Biota seed temple recipe cookies with honeydew honey); sumusal-ganjang; (Temple’s 20-years old soy sauce blended birch sap)

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.; Bamhyunmi-juk; (Chest nut & brown sticky rice porridge); Yongeun mulgimchi; (Lotus root 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.; Deodeock-bae jatjeup muchim; (Deodeock seasoned with pine nut & Korean pear sauce); Gaeulchaeso gyeoja sukchae; (Blenched autumn vegetables dressed with Korean mustard); Songibeoseot-gui; (Grilled pine mushrooms with Korean traditional boiled salt called ‘Ja-yum’)

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 mushrooms caramelized with special Gochujang sauce, with topping of temple recipe veggie-chips); Neungi-buseot janajji; (Neungi mushroom pickles); Saenma doenjang chamkkae muchim; (Raw Korean yam seasoned with soy bean paste and sesames); Seogi beoseot-bokeum; (Stir-fried stone-ear mushrooms with special pine nut & honey sauce); Insam-tuigim; (Deep fried Korean ginseng with ash berry salt); Wooung chapssal gooyi; (Grilled sticky rice powdery Burdock); Tongdoraji-Gochujang gui; (Seasoned grilled balloon flower’ roots in special Gochujang sauce)

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); samsaeckjeon; (3 corlors – pancakes : Mung bean, autumn vegetable, temple doobu); Sachal-mandoo; (Steamed temple 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.; Yeonip-bap; (Steamed rice with topping of pine nut and ginkgo nut, wrapped in lotus leaf); Doenjang-jjigae; (5 years fermented -soy bean paste stew with seasonal vegetables); Neungibuseot-guk; (Neungi mushroom soup); 2 kinds of temple kimchi; 2 kinds of namul muchim; (2 kinds of seasoned autumn greens); 2 kinds of 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.

Jaso maesil-cha

(Korean apricot & perilla frutescens ade made by buddist nun ‘Ugwan’ )

Gwail

(Seasonal fruits)

Sonpyeon / sulgi-dduck

(Half-moon shape rice cake / Steamed rice cake with Korean traditional fruit jelly without gelatin)

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.