Balwoo Gongyang

Temple Food

Food of Health healing body and mind

Autumn Menu

Seon(Meditation)
Won(Vow)
Maeum(Mind)
Hee(Joy)
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 & Yeongeun mulkimchi; (Sweet pumpkin soup topped with red beans&Watery kimchi added with lotus root)

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 geojachae; (Stir-fried autumn vegetables seasoned with asian pear and mustard sauce); Neutari beoseot muchae muchim; (Mixed oyster mushroom and sliced radish with 3-year-old gochujang sauce); Saenma doenjang chamkkae muchim; (Raw Korean yam dressed with soy bean paste and sesames)

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.; Bburi chaeso bap; (Steamed rice with root vegetables); Doenjang-jjigae; (Soybean paste stew); 2 kinds of temple kimchi; 2 kinds of namul muchim; (2 kinds of seasoned autumn greens); Yangnyeom-jang; (Sauce for the 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.

Gyeji-naengcha

(Iced tea with Twig of cassia tree and pine nut)

Doraji jeonggwa

(Balloon flower root preserved in honey)

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 & Yeongeun mulkimchi; (Sweet pumpkin soup topped with red beans&Watery kimchi added with lotus root)

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 geojachae; (Stir-fried autumn vegetables seasoned with asian pear and mustard sauce); Neutari beoseot muchae muchim; (Mixed oyster mushroom and sliced radish with 3-year-old gochujang sauce); Saenma doenjang chamkkae muchim; (Raw Korean yam dressed with soy bean paste and sesames)

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 & Yeongeunchojeolim; (Deep-fried assorted mushrooms seasoned with gochujang sauce & Pickled lotus root with sweet and sour sauce); Gosoo geotjeori; (Fresh cilantro Kimchi); Wooung jjim; (Braised wooung(Burdock) in soy sauce); Nokdu jeon; (Mungbean pancake); Gaeul chaeso jeon; (autumn vegetable 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.; Yeonipbap; (Steamed sticky rice wrapped in lotus leaf); Doenjang-jjigae; (Soybean paste stew); 2 kinds of temple kimchi; 2 kinds of namul muchim; (2 kinds of seasoned autumn greens); 1 kinds of Jangajji; (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-naengcha; (Iced tea with Twig of cassia tree and pine nut); Doraji jeonggwa; (Balloon flower root preserved in honey)

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 cheaso doobujang; (Autumn vegetables with fermented tofu in soybean paste)

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 mulkimchi; (Sweet pumpkin soup topped with red beans&Watery kimchi added with lotus root)

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 geojachae; (Stir-fried autumn vegetables seasoned with asian pear and mustard sauce); Neutari beoseot muchae muchim; (Mixed oyster mushroom and sliced radish with 3-year-old gochujang sauce); Saenma doenjang chamkkae muchim; (Raw Korean yam dressed with soy bean paste and sesames); Bugak; (temple recipe vege-chips)

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.; Neungi beoseot gangjung & Yeongeunchojeolim; (Deep-fried Neungi mushroom seasoned with gochujang sauce & Pickled lotus root with sweet and sour sauce); Deodeok muchim; (Seasoned doedoek root in pine nut Sauce); Wooung jjim; (Braised wooung(Burdock) in soy sauce); Beoseot jaepi deulggatang; (Perilla seed soup with mushrooms and jaepi); Nokdu jeon; (Mungbean pancake); Gaeul chaeso jeon; (autumn vegetable pancake); Kkaennip jangtteok; (Pancake added with perilla leaves and gochujang)

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); Sancho-dubuseon; (Grilled tofu with pickled prickly ashberry fruit); Temple 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.; Yeonip-bap; (Steamed sticky rice wrapped in lotus leaf); Doenjang-jjigae; (Soybean paste stew); 2 kinds of temple kimchi; 2 kinds of namul muchim; (2 kinds of seasoned autumn greens); 2 kinds of Jangajji; (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)

Doraji jeonggwak

(Balloon flower root preserved in honey)

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 honeydew 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 & Yeongeun mulkimchi; (Chestnut with soft skin porridge & Watery kimchi with lotus root)

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 geojachae; (Stir-fried autumn vegetables seasoned with asian pear and mustard sauce); Deodeok muchim; (Seasoned doedoek root in pine nut Sauce); Bugak; (temple recipe vege-chips); Eunhangjorim; (Braised ginkgo nut)

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.; Neungi beoseot gangjung & Yeongeunchojeolim; (Deep-fried Neungi mushroom seasoned with gochujang sauce & Pickled lotus root with sweet and sour sauce); Seasonal soup for autumn; (Chef’s special : Depending on that day, cooking ingredients.); The gift box of 4 kinds of autumngreens; (stir-fried stone-ear mushroom, grilled pine mushroom, shitake mushroom’s bottom boiled down in soy sauce, deep fried Korean ginseng); Nokdu jeo; (Mungbean pancake); Gaeul chaeso jeon; (autumn vegetable pancake); Kkaennip jangtteok; (Pancake added with perilla leaves and gochujang)

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); Sancho-dubuseon; (Grilled tofu with pickled prickly ashberry fruit); Pyogobeoseot mandoo; (Temple style dumpling added with shiitake mushroom)

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); 2 kinds of temple kimchi; 2 kinds of namul muchim; (2 kinds of seasoned autumn greens); 2 kinds of Jangajji; (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.

Sanchocha

(Prickly ash berry tea)

Doraji jeonggwa

(Balloon flower root preserved in honey)

Spring 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