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Korean Buddhist Cooking
Introduction
Welcome to Korean Buddhist Cooking
Introduction (2:21)
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Unit 1: What Is Korean Temple Food
What Is Korean Temple Food? (6:58)
The Guiding Values of Buddhist Cooking (2:02)
Recipe 1: Soy-Braised Lotus Root (9:27)
Recipe 2: Lotus Root Porridge (11:05)
Food as a Source of Nourishment, Healing, and Balance (7:14)
Check Your Understanding
Reflect and Discuss
Photoreel
Summary (2:04)
Unit 2: Fermented Sauces
Fermented Sauces
The History of Korean Temple Food (3:46)
The Importance of Fermentation (3:33)
Recipe 3: Lettuce Salad with Doenjang Dressing (6:12)
Recipe 4: Lightly Blanched Lettuce with Doenjang Seasoning (4:54)
Check Your Understanding
Paying Attention and Practicing Gratitude (8:26)
Reflect
Discuss
Fermented Soy (3:40)
Photoreel
Summary (2:31)
Unit 3: Savory Pancakes
Savory Pancakes
Temple Food and Monastic Practice (1:57)
Baru Gongyang in Daily Life (3:13)
Reflect
Recipe 5: Savory Mushroom Pancakes (14:05)
Recipe 6: Pea Pancakes (8:53)
Nonattachment and Valuing Simplicity (8:30)
Check Your Understanding
Discuss
Photoreel
Summary (2:02)
Unit 4: Vegetable Stews
Vegetable Stews
Korean Stews (1:22)
Recipe 7: Doenjang Stew with Vegetables and Nuts (16:00)
Recipe 8: Spicy Tofu Stew (11:27)
Check Your Understanding
Food as an Offering and an Act of Love and Compassion (9:16)
What We've Learned (5:59)
Reflect
Discuss
Photoreel
Summary (5:59)
Discover Tricycle: The Buddhist Review
Refer a Friend
Your Next Course (1:27)
Resources
Live Call (62:05)
Recipe 4: Lightly Blanched Lettuce with Doenjang Seasoning
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