Balwoo Gongyang

Temple Food

With Gratitude for life and Prayers for Peace

Winter Menu

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

Seon(Meditation) Course

Seon Course: 30,000won (VAT included)

- Weekday Lunch Special 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.; Daechu wooung jjim; (Steamed burdock with jujube jam)

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.; Pot-juk & dongchimi; (Red bean porridge & radish water 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.; Seomcho yeongeun chamggae muchim; (Rustic Korean spinach,lotus root seasoned with soy sauce and sesame seeds); Maewun chaeso du-bu bbokum; (Stir-fried vegetables&Tofu with spicy seasoning); Heukimja-sauce&segaji chaeso; (Black sesame sauce and three vegetables)

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-beseot-gangjeong; (Deep-fried assorted mushroom coated with chilli pepper paste)

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.; Tot-bab; (Seaweed rice); Gae-jeol-kuk; (Soybean paste soup with seasonal ingredients); Namul; (Two kinds of vegetable side dishes); Hongsibaechu-kimchi; (Cabbage kimchi with soft persimmon); Jangachi; (Pickled vegetables)

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.; Mumalrangicha; (Dry roasted dried radish tea); Susubukumi; (Pan-fried red sorghum cake)

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.; Daechu wooung jjim; (Steamed burdock with jujube jam)

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.; Pot-juk & dongchimi; (Red bean porridge & radish water 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.; Seomcho yeongeun chamggae muchim; (Rustic Korean spinach,lotus root seasoned with soy sauce and sesame seeds); Maewun chaeso du-bu bbokum; (Stir-fried vegetables&Tofu with spicy seasoning); Heukimja-sauce&segaji chaeso; (Black sesame sauce and three vegetables)

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-beseot-gangjeong; (Deep-fried assorted mushroom coated with chilli pepper paste); Mu-chija-jangajji; (Yellow pickled radish); Poorichaeso twigim-moochim; (Fried root vegetables with seasoning); Kyu-ul-chaeso-jeon; (Seasonal 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.; Pyogo-beoseot-naengmyeon; (Cold buckwheat noodle with shiitake mushroom and chili pear sauce); Dubu-gui &mukungi; (Pan-fried tofu with aged kimchi); Sachal-mandu; (Buddhist temple-style 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-bab; (Sticky rice wrapped in lotus leaf); Gae-jeol-kuk; (Soybean paste soup with seasonal ingredients); Namul; (Two kinds of vegetable side dishes); Hongsibaechu-kimchi; (Cabbage kimchi with soft persimmon); Jobssolaltari-kimchi; (Radish kimchi with millet); Jangachi; (Pickled vegetables)

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.

Mumalrangicha

(Dry roasted dried radish tea)

Susubukumi

(Pan-fried red sorghum cake)

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.; Daechu wooung jjim; (Steamed burdock with jujube jam); Baechu-jjim & sagua gochujang; (Steamed cabbage& Applegochujang)

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.; Pot-juk & dongchimi; (Red bean porridge & radish water 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.; Seomcho yeongeun chamggae muchim; (Rustic Korean spinach, lotus root seasoned with soy sauce and sesame seeds); Maewun chaeso du-bu bbokum; (Stir-fried vegetables&Tofu with spicy seasoning); Heukimja-sauce&segaji chaeso; (Black sesame sauce and three vegetables)

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-beseot-gangjeong; (Deep-fried assorted mushroom coated with chilli pepper paste); Houd-jaepi-gochujang-muchim; (Seasoned walnuts and Sichuan pepper leaves with gochujang sauce); Poorichaeso twigim-moochim; (Fried root vegetables with seasoning); Mucho Saenggang mari; (Ginger.apple.pear wrapped in pickled radish); Beoseot deulggatang; (Perilla soup with mushroom); Nokdu-jeon; (Mung bean pancake); Kyu-ul-chaeso-jeon; (Seasonal 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.; Pyogo-beoseot-naengmyeon; (Cold buckwheat noodle with shiitake mushroom and chili pear sauce); Dubu-gui &mukungi; (Pan-fried tofu with aged kimchi); Sachal-mandu; (Buddhist temple-style 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-bab; (Sticky rice wrapped in lotus leaf); Gae-jeol-kuk; (Soybean paste soup with seasonal ingredients); Namul; (Two kinds of vegetable side dishes); Hongsibaechu-kimchi; (Cabbage kimchi with soft persimmon); Jangachi; (Pickled vegetables)

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 punch topped with yam and Korean pear foam); Susubukumi; (Pan-fried red sorghum cake)

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)

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); Jeukjaso-cho; (Jeukiaso vinegar drink)

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.; Jat-juk & dongchimi; (Pine nut porridge & radish water 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.; Seuki-beseot baechu bbokum; (Stir-fried stone mushroom& cabbage); Insam naengchae; (Chilled ginseng Salad); Neungi mook muchim; (Neungi mushroom jelly with soy sauce & sesame oil)

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-beseot-gangjeong; (Deep-fried assorted mushroom coated with chilli pepper paste); Dudukheukimja-muchim; (Bonnet bellflower roots with black sesame sauce); Insam-twigim; (Deep-fried ginseng); Kimsanchojangajji twigim; (Fried seaweed with pickled sancho); Yangsongi deulggatang; (Perilla soup with button mushroom); Dubu-gui &mukungi; (Pan-fried tofu with aged kimchi)

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 and chili pear sauce); Nokdu-jeon; (Mung bean pancake); Sachal-mandu; (Buddhist temple-style 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-bab; (Sticky rice wrapped in lotus leaf); Gae-jeol-kuk; (Soybean paste soup with seasonal ingredients); Namul; (Two kinds of vegetable side dishes); Hongsibaechu-kimchi; (Cabbage kimchi with soft persimmon); Jangachi 2jong; (Two kinds of pickled vegetables)

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.; yoojaumroo; (Yooja drink); Susubukumi; (Pan-fried red sorghum cake); Gae-jeol-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.; Samsaek-bugak; (Tri-colored vegetable chips); Song-cha; (15 year-old 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.; Seoritaekong-juk&dongchimi; (Black bean porridge&radish water 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.; Saengyul hongshi jeup; (Chestnuts seasoned with soft persimmon juice); Songi-beseot bbokum; (Stir-fried pine mushroom); Dudukmari jjim; (Steamed bonnet bellflower roots wraps)

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.; Goguma mukungi-mari; (Sweet potato mukungi roll); Modeum-beoseot-baechu-jeongol; (Assorted mushroom and cabbage stew); Sachal-kimchi mandu; (Buddhist temple-style kimchi 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.; Neungi-guksu; (Neungi mushroom noodle soup); Gosu-geotjeori; (Cilantro salad); Nokdu-jeon; (Mung bean pancake)

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; (Hot-pot rice); Gae-jeol-kuk; (Soybean paste soup with seasonal ingredients); Namul; (Two kinds of vegetable side dishes); Hongsibaechu-kimchi; (Cabbage kimchi with soft persimmon); Jangachi 2jong; (Two kinds of pickled vegetables)

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.

Jangheung-don-cha

(Korean traditional Fermented tea)

Susubukumi

(Pan-fried red sorghum cake)

Jeonggwa

(Various fruits preserved in syrup)

Gae-jeol-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.