Interestingly, what has been recorded about food in the Buddhist scriptures overlaps significantly with the content of “Donguibogam (Principles and Practice of Oriental Medicine)”.
A scholar who researched and wrote an article on Donguibogam was surprised to read another article on temple food by Ven. Seonjae because he found many similarities. The scholar said, “Heo Jun, the author of ‘Donguibogam’ and also the royal physician, visited temples and studied how monks maintained their health and what they ate. When reading ‘Donguibogam’, I often saw sentences starting with ‘Seoksi said’, Seoksi referring to Sakyamuni Buddha.
“The Buddha was also a physician who knew how to prevent and cure illnesses of body and mind through food. Thousands of years ago, the Buddha said, “The source of food is nature, and all life in nature is the same as ourselves. So, we have to protect and show consideration for other lives, and we can only be happy when they are. When we use natural ingredients that are in harmony with nature, the people who eat the food can achieve peace of mind,” the researcher said.
On the other hand, food can be toxic as well as medicinal. When ingesting poisonous food, the poison must be neutralized.
We eat mountain vegetables after having blanched or dried them because of this. Vegetables purified of poison by these processes are eaten with fermented sauces such as doenjang or ganjang, and their health benefits are increased.
“Considering all food as medicine, we should think about the energy and influence that will be imparted by the food we eat. In the case of the rice we eat every day, I have heard that the A farmer’s hand must touch the rice plant 88 times before it is harvested.
To be able to grow rice, a farmer needs land, water and sunshine. I hope we can reflect on where the food we eat comes from and consume it with gratitude,” the researcher said.
Steamed nappa cabbage (Korean Buddhism Cultural Body)
Steamed Napa Cabbage
Napa cabbages have good energy. Because they have absorbed sunlight through their broad leaves, they have plenty of vitamins and their rich fiber helps prevent constipation. They also have potassium and minerals.
When napa sprouts are combined with doenjang, a hearty dish is produced that promotes health during the change of seasons.
– 1/4 nappa cabbage
– 1 leaf of kelp (10×10 cm)
– 2 tablespoons of doenjang
– 1/4 cup of water
1. Separate the napa cabbage leaves one by one, wash them and drain them.
2. Put the cabbage, kelp and water in a saucepan and boil until the cabbages are fully cooked.
3. Add the doenjang to the broth and boil once lightly.
Braised Green Chili (Korean Buddhism Cultural Corps)
Braised green pepper
Chili peppers are full of vitamins and minerals.
In the fall, their nutritional value is enriched and they are considered a good ingredient to recover from the fatigue accumulated during the hot summer.
– 200 grams of green peppers
– 2 tablespoons of grapeseed oil
– 2 tablespoons of soy sauce (ganjang)
– 2 tablespoons of cereal syrup
1. Wash the green chillies and cut them in half lengthwise. If they are too long, cut them in half widthwise as well.
2. Oil a frying pan with grapeseed oil, add the peppers and sauté.
3. When the peppers are cooked, add the soy sauce and cereal syrup. Continue to sauté until the seasonings are absorbed.
Provided by Korean Buddhism Cultural Corps
Temple food is the food of ascetics who express their gratitude for all forms of life and wish peace for the whole world. The Korean Buddhism Cultural Corps operates the Korean Temple Food Center where customers can learn and experience temple food. — Ed.
By Korea Herald (email@example.com)
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