Korean Temple Food 한/국/사/찰/음/식

한국사찰음식

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모든생명에대한감사와온세상의화평을기원하는음식In Reverence of Life and In Prayer for Peace

한국사찰음식Korean Temple Food

한국사찰음식Korean Temple Food

‘모든생명에대한감사와온세상의화평을기원하는음식’In Reverence of Life and In Prayer for Peace

차례 Contents

한국사찰음식특징 ……………………… 07

수행식 ………………………………… 10자연식 ………………………………… 12저장음식………………………………… 14발효음식………………………………… 16건강식 ………………………………… 18

발우공양 ………………………………… 21발우공양 정신 ………………………… 23발우공양의 순서와 방법 ……………… 27

2010 뉴욕한국사찰음식의날대표메뉴… 30

된장소스 샐러드………………………… 32연자죽 ………………………………… 34삼색전 ………………………………… 36고추장떡, 녹두전, 연근전

취나물 된장무침………………………… 40홍시배추김치…………………………… 42연잎밥 ………………………………… 44두부양배추말이찜 ……………………… 46인삼 팽이버섯 야채말이 ……………… 48버섯강정………………………………… 50단호박 두부 …………………………… 52

Characteristics of Korean Temple Food

Food for Buddhist PracticeNatural FoodPreserved foodFermented FoodHealth food

Baru GongyangThe Spirit of Baru GongyangHow to Perform Baru Gongyang

Dishes of Experience Korean Temple Cuisine in 2010

Doenjang Sauce Salad (Soybean Paste Sauce)Yeonjajuk (Lotus Seed Porridge)Gochujangtteok (Hot Paste Pancake) / Nokdujeon (Mung-BeanPancake) / Yeongeunjeon (Lotus Root Pancake)Chwinamul Muchim (Seasoned aster mixed with soybean paste sauce)Hongsi Baechukimchi (Soft Persimmon-Kimchi)Yeonipbap (Rice wrapped in lotus leaf)Dubu Yangbaechumarijjim (Steamed Tofu-Cabbage Roll)Insam Yachaemari (Ginseng-Vegetable Roll)Beoseot Gangjeong (Mushroom Gangjeong) Danhobak Dubu (Sweet Pumpkin Tofu)

때에 맞는 음식을 먹어라. Eat food suitable for the times.

제철의 음식을 먹어라. Eat seasonal food.

골고루 섭생하라. Eat balanced meals.

과식은 금하고 육식은 절제하라. Refrain from overeating and practice temperance in meat consumption.

사분율 Vinaya of the Four Categories

한국사찰음식 특징Characteristics of Korean Temple Food

08

한국사찰음식

● 사찰음식은‘사찰에서일상적으로먹는음식’을일

컫는다. 사찰에서는음식재료를재배하는일에서부터음

식만드는일까지수행자들이직접행하며모든일을수행

의연장선으로생각한다. 음식이만들어지기까지많은이

들의노력과정성에감사하는마음을잊지않으며, 육신을

유지할정도로적당한양만을먹고, 절대로음식을남기지

않는것을원칙으로삼아왔다. 오랜수행의과정에서형성

된음식문화와그에담긴불교적정신을이해하면, 사찰음

식은자연식이자건강식이고, 수행식이라할수있다.

● 오늘날에도한국사찰에서는대부분수행자들이직접농사를짓고공양간에서공

양을지어대중들이함께공양을하는1,700여년의오랜전통을그대로이어오고있다.

Temple food refers to the food consumed daily at Buddhist temples. Everything is

considered a part of Buddhist practice at Buddhist temples, so monks and nuns are

directly involved in food preparation,from the growing of the ingredients to the

making of the food. Monastic practitioners make it a principle to always be grateful

for the efforts of all those involved in the preparation of food. They take only the

amount needed for their physical sustenance, leaving no food in their bowls. This

distinctive approach to food preparation has been gradually shaped over many

centuries based on the foundation of Buddhist practice and philosophy. Temple food

is natural, healthy and also a part of Buddhist practice.

Even today most Korean Buddhist monks and nuns work in the fields and cook in

the temple kitchens. The 1700-year-old tradition of “working together and eating

together” is still kept alive.

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Korean Temple food

수 행 식

사찰음식은우유및유제품을제외한일체의동물성식품과‘오

신채’라고하는매운맛을내는다섯가지채소파, 마늘, 부추,

달래, 흥거를금하는것이다. 동물성식품, 즉육식을금하는이

유는부처님의가르침중열반경에‘육식은자비의종자를끊는

것’이라 하 고, 이러한 가르침은 모든 살아있는 생명을 내 몸

과같이여기는불교적자비관에서비롯된것이다.

아울러오신채를익혀서 먹으면음란한 마음이일어나게 되고,

날것으로먹으면성내는마음이더해진다고여겨수행을위해

오신채를사용하지않는다. 이 또한 오신채가지닌 약리특성상

선정수행을방해하는부분에대한우려와더불어음식맛을더

해주는 향신료 특성상‘맛’에 대한 작은 탐착이라도 일어나 수

행에방해가될수있음을경계한것이라고할수있다. 이러한

특성에서알수있듯이한국사찰음식의가장큰특징은모든생

명들이서로의지해서존재하고있음을깨닫고조화롭게공존하

는세상을만드는수행정신이담겨져있는것이라고하겠다.

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한국사찰음식

F o o d f o r B u d d h i s t P r a c t i c e

Korean temple food does not use any animal products except milk and milk

products. Korean Buddhism forbids meat intake because the Buddha said in the

Nirvana Sutra, “Eating meat is to extinguish the seeds of compassion.” Buddhist

compassion teaches that one should embrace all living beings as oneself. The

dietary culture of Korean Buddhism has consistently upheld reverence for life.

Also, Korean temple food does not use alcohol nor the “five pungent vegetables.”

Alcohol is not used because it clouds the mind. The five pungent vegetables (onions,

garlic, chives, green onions and leeks) produce hormones when eaten cooked. Eaten

raw, they may lead one to become irritable and less able to concentrate. The

prohibition of the five pungent vegetables is a preventive measure to guard Buddhist

practitioners from possible distractions during concentration practice. In addition, the

prohibition is meant to prevent any attachment to taste aroused by strong spices,

which may also disturb Buddhist practice.

These characteristics of temple food illustrate that monastic meals are a means through

which Buddhist monks and nuns realize that all lives are interdependent on others and

that they must strive to establish a harmonious world in which to live together.

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Korean Temple food

자 연 식

한국 사찰음식은 인공조미료를 쓰지 않고, 자연재

료로 만든 천연조미료를 사용한다. 사찰에서 사용

하는 천연조미료로는 버섯가루, 다시마가루, 제피

가루, 들깨가루, 날콩가루 등이 대표적인데, 각종

국물과무침, 조림, 김치등을만들때이조미료들

을 사용하여 양상의 불균형을 해소하고 음식의

풍미감을더했다.

아주오랜옛날부터사찰에서사용해온이러한천

연조미료들은오늘날만연하고있는각종화학조미

료의 폐해로부터 사람들의 건강을 보호하는 가장

유력한대안으로주목받고있다.

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한국사찰음식

N a t u r a l F o o d

Korean temple food uses a variety of mountain herbs and wild greens, which has

led to the development of a vegetarian dietary culture. As most Korean temples are

located in the mountains, providing easier access to plant roots, stems, leaves, fruits

and flowers which grow wild there, monks and nuns have naturally become leaders

in shaping the vegetarian lifestyle. Also, natural seasonings and flavor enhancers

have been developed. Examples of major natural seasonings used in temples are:

mushroom powder, kelp powder, jaep ipowder, perilla seed powder, and uncooked

bean powder. These seasonings are used when making soup stock, kimchi and

vegetable dishes, relieving the imbalance of nutrition and enhancing the flavors.

Having been used in temples since ancient times, these natural seasonings are

emerging in modern times as a powerful alternative to artificial flavorings which may

be harmful to one’s health.

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Korean Temple food

저 장 음 식

한국의사찰음식은제철이지난후에도먹을수있는저장식품이발달했다.

한국은사계절이뚜렷한까닭에추운겨울에도제철음식을보관해둘수있는다양

한 저장 기술법이 발달하 는데, 대표적인 저장식품으로는 김치류와 된장, 고추장,

간장등의장류, 장아찌류, 초절임, 소금절임, 장절임류등이있다.

이러한저장식품은 양소의파괴없이오랜기간동안보관해먹을수있다는장점

이있으며, 채소에모자라는 양을저장식품이보충해주기도한다.

14

한국사찰음식

P r e s e r v e d f o o d

As Korea has four distinct seasons, all kinds of

vegetables and plants are available beginning in the

spring. To preserve these vegetables and plants for

the winter, monks and nuns developed various

preservation techniques. Besides the well-known

kimchi and jang, other preserved foods include:

jangajji, vegetables preserved in soy sauce, hot

pepper paste and bean paste; vegetables pickled in

vinegar and salt; and vegetables preserved in salt.

The advantage of these preserved foods is that

they can be stored for long periods of time with no

loss of nutritional value. They also supply nutrients

that may be lacking in vegetables.

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Korean Temple food

16

한국사찰음식

발 효 음 식

한국 사찰에서는 발효 방법을 활

용한 발효음식이 다양하다. ‘발

효’는미생물이각종효소를분비

하여 특유의 최종산물을 만들어

내는현상이다.

이를 통해 만든 발효음식으로 서

양에는치즈와요구르트, 와인등

이 있다면, 한국에는 김치와 간

장, 된장, 고추장, 식초와식혜등

이중심을이루고있다.

발효음식에서 생겨나는 다양한

양소는깊은맛을내는동시에,

콜레스테롤 수치를 낮추어줄 뿐

만아니라, 항암효과를지니고있

어, 각종성인병으로부터우리몸

을지켜준다.

F e r m e n t e d F o o d

Korean temples use fermented foods in various ways. In fermentation micro-

organisms secrete various enzymes, producing unique end products.

If cheese, yogurt and wine are common examples of fermented food in the West,

those in Korea may be kimchi, soy sauce, bean paste, red pepper paste, vinegar,

and fermented rice punch.

Various nutritive elements produced from the fermentation process not only add

savory flavor to the food but also lower the level of cholesterol, have cancer-

inhibiting qualities and guard the human body from many age-related illnesses.

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Korean Temple food

건 강 식

한국의사찰음식은건강음식이다. 사찰음식은탄수화물, 지방, 단백질뿐

만아니라비타민과각종무기질이풍부한음식재료를사용함으로써

양의균형을유지하며, 콜레스테롤이현저히낮은것이특징이다. 또한자

연친화적인제철식재료와음식물을남기지않는발우공양은지구환경의

오염을줄여줄수있는친환경적인식생활이다. 따라서한국의사찰음식

은전세계인들과지구의건강을위한건강식단이라고할수있다.

18

한국사찰음식

H e a l t h F o o d

The assorted vegetables and greens used in temple food contain abundant natural

fiber as well as carbohydrates and protein. Korean temple food is rich in various

nutrients but low in cholesterol. Despite being strictly vegetarian, temple food lacks

nothing in nutrition. Thus, it would be advisable for everyone to use any or all

ingredients of temple cuisine in everyday life to have healthier lives and to prevent

age-related health problems. The popularization of temple food would contribute to

a healthier dietary life for Koreans as well as global citizens.

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Korean Temple food

이 음식이 어디서 왔는가.Where has this food come from?

내 덕행으로 받기가 참으로 부끄럽네.My virtues are so little that I am hardly worthy to receive it

마음의 온갖 욕심 버리고 몸을 지탱하는 약으로 삼아I will take it as medicine to get rid of greed in my mind

도업을 이루고저 이 공양을 받습니다.and to maintain my physical being in order to achieve enlightenment

오관게 Pre-Meal Chant

발우공양Baru Gongyang

22

한국사찰음식

발우공양의정신The Spirit of Baru Gongyang

● 불교에서는주는모든것을‘공양’이라표현한다. 밥먹는것또한몸에

생명력을 주는 것이므로 공양이라 한다. 이것은 단순히 밥을 먹는 행위가 아니

라, 부처님의가르침을되새기고, 많은불보살과자연, 뭇중생들의노고를생각

하며보살로서살겠다는의지와서원을다짐하는거룩한의식이다. 때문에공양

도일종의수련이고, 수행이며, 그어느때보다도겸허하고고요하게진행된다.

● ‘발우공양’이란사찰에서‘발우’라는나무그릇을사용하여밥을먹는식

사법을 의미한다. 부처님이 깨달음을 얻은 후 두 우바새로부터 최초의 공양을

받을때사천왕이돌그릇을각기하나씩부처님께드렸고, 부처님은이발우네

개를겹쳐서포개어사용했다고한다. 그후제자들도부처님을따라네개의발

우를써서공양을하는전통이생겨났다고한다.

● 사찰에서의공양은여법한동작과질서에따라진행되며수행을위한의

식의하나로중요시되는데이러한발우공양에깃든의미는, 공양을시작하기에

앞서외우는각종게송에잘나타나있다. 공양을할때에는먼저부처님과보살

님, 그리고삼보를생각해야한다. 청정법신비로자나불, 원만보신노사나불, 천

백억화신석가모니불등에귀의하고찬탄하는마음을갖는다. 그런다음에는발

우를두손으로받쳐들고“공양을받고원하옵나니모든중생이선禪의기쁨으

로 밥을 삼고 법法의 기쁨이 충만하여지이다”라는 게송을 읊는다. 세 번째로

‘다섯가지를살펴생각하는게송오관게’이있는데내용은“이공양이오기까지

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Korean Temple food

모든이들의노고를생각하고, 내덕행을헤아려바른생각으로이몸지탱하여,

불도를이루기위하여이공양을받나이다”는것이다.

● 이처럼발우공양을할때외우는게송은지방이나사찰마다조금씩다를

수있지만, 부처님의생애를생각하면서그위대한사상과공덕을찬탄하고, 공

양이 오기까지 공양물에 깃든 모든 생명들의 노고와 은혜에 감사하며, 자신의

수행을돌아보며반성하고, 공양을받은인연으로탐내고화내고어리석음을끊

어마침내불도를이루어널리중생에게보답하리라는각오를새롭게다지는의

미를공통적으로지니고있다.

● 흔히발우공양정신은크게다섯가지로나누어설명되고있다.

첫째, 평등사상이다. 지위의높고낮음을막론하고, 모든대중이차별없이똑같

이나누어먹는의식속에만인이평등하다는평등의식이들어있다.

둘째, 청결사상이다. 자신이먹을만큼의음식을개인이발우에덜어서먹기때

문에철저히위생적이다.

셋째, 절약사상이다. 자신이받은음식을조금도남기거나버리지않고먹을만

큼만덜기때문에낭비가없다. 또한공양후에는그릇씻은물까지먹음으로써

쓰레기를만들지않으므로물질의유한성과환경보전을강조한다.

넷째, 공동체사상이다. 대중스님이한솥에서만들어진음식을같은공간, 같

은시간에먹음으로써화합과단결이라는공동체의식을느낄수있다.

다섯째, 복덕사상이다. 발우공양은 자기 자신의 건강 뿐 아니라 음식이 만들어

지기까지의 고생한 이들의 노고에 감사하고 아울러 자신의 소임을 다하겠다는

맹세를함으로써우주만물의한량없는공덕을성취하자는복덕의의미가들어

있다.

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한국사찰음식

In Korean Buddhism, eating meals is referred to as “Baru Gongyang”, which literally

means “offering.” Having meals is not only the eating of food; it is a sacred ritual

through which we reaffirm our intentions and vows to live a Bodhisattva’s life and to

reflect on the Buddha’s teaching and the services and graces of all Bodhisattvas, all

nature, and all sentient beings. Therefore eating meals is a form of Buddhist

practice. Accordingly, meals are carried out in silence and humility.

Baru Gongyang is a formal monastic meal in which people eat from a “baru” (a

wooden bowl). After the Buddha attained awakening, two lay Buddhists offered him a

meal for the first time. At that time, each of the four heavenly kings offered a stone

bowl to the Buddha, which the Buddha ate from and stacked. Following this

example, disciples of the Buddha also began using four bowls for their meals,

shaping a tradition that is still kept in present times.

Temple meals are carried out in an orderly procedure. They are an important part of

monastic practice. The meaning contained in Baru Gongyang is well represented in

the verses chanted during every stage of the meal.

First of all, participants should pay homage to and praise Buddha, the Bodhisattvas

and Buddhism’s Three Jewels: the Buddha, the Dharma and the Sangha. Second,

they hold the bowls in both hands and chant: “Through this meal offering, may all

sentient beings regard the joy of Seon (Zen) practice as their food and be filled with

the joy of Dharma.”

Third, participants chant the “Verse of Five Contemplations”: “We reflect on the

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effort that brought us this food and consider how it comes to us. We reflect on our

virtue and practice and whether we are worthy of this offering. We regard greed,

anger and ignorance as obstacles to freedom of mind. We regard this meal as

medicine to sustain our life. For the sake of enlightenment we now receive this

food.”

The verses recited during temple meals may be a little different depending on region

and temple, but the core elements are the same.

The spirit embodied in Baru Gongyang has five aspects, often explained as follows.

First, it embodies the spirit of equality. Regardless of one’s social or monastic

standing, all participants sit together and share the food without any class

distinctions. This represents the idea that all people are equal.

Second, it embodies the spirit of cleanliness. As each participant serves

themselves, it is thoroughly sanitary.

Third, it embodies the spirit of frugality. As each person takes only as much as they

can eat, no food is left over and therefore there is no waste of food. In addition, as

each person drinks even the water they use to rinse their bowls, Baru Gongyang

produces absolutely no food waste, acknowledging the limits of nature’s bounty and

the importance of environmental protection.

Fourth, it embodies the spirit of community. As all monastics share the food

produced from the same pot in the same place at the same time, there is an added

feeling of harmony and solidarity.

Fifth, it embodies the spirit of merit. As the participants are thankful for their health

and the efforts of all involved, and vow to fulfill their responsibilities, they naturally

pray for the immeasurable merits of all things in the universe.

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한국사찰음식

발우공양의순서와방법How to Perform Baru Gongyang

01 죽비를세번치면합장한뒤발우를편다.

02 발단발우깔개을펴놓고발우를꺼내어차례로놓는다.

03 죽비를한번치면공양을행반할소임자들이청수물, 밥, 국순서로행반을

한다.

04 하나의발우에찬을먹을양만큼만직접정갈하게담는다.

05 4개의발우에각각밥과국, 반찬그리고공양을마친후설거지물로쓰이는

청수물이담겨있다. 죽비를한번치면어시발우밥을담을발우를높이들고봉

발게를외운다. 다시죽비를한번치면발우를내려놓고오관게를외운다.

06 눈에 안 보이는 중생에게도 밥을 나눈다는 의미의 헌식 행위. 밥알을 조금

따로떠놓은생반시이다.

07 죽비를세번치면합장한후공양을시작한다. 공양할때는너무빨리먹거

나너무느리게먹지말고다른사람들과보조를맞추어야한다. 나중에발

우를닦기위한김치한쪽은반드시남겨둔다.

08 공양이 끝나면 소량의 물과 함께 김치 한 쪽을 이용해 빙 빙 돌리면서

발우안쪽의음식찌꺼기를닦는다. 다닦으면김치를먹고발우닦은물은

마신다.

09 청수물을 이용해 오른손을 담가서 다시 발우를 닦고 헹군다. 퇴수 걷는 스

님이 퇴수동이를 들고 오면 퇴수물을 가만히 붓는다. 이때 그릇 밑바닥에

가라앉은찌거기는남겨서마신다.

10 발우수건으로수저와발우의물기를닦고발우를처음처럼묶어둔다.

11 공양이끝나면죽비일성에합장하고식필게를외운다.

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죽비를 한번 치면 공양을 행반할 소임자들이 청수물, 밥, 국 순서로 행반을 한다.

At the single strike of the bamboo clapper, personson duty serve the food in the order of: water, rice,soup, and assorted vegetables and greens.

4개의 발우에 각각 밥과 국, 반찬 그리고 공양을 마친 후 설거지물로 쓰이는 청수물이 담겨 있다.

The four bowls contain rice, soup, assortedvegetables and greens and water (which will be usedto rinse the bowls after the meal is over).

죽비를 한번 치면 어시발우를 높이 들고 봉발게를외운다. 다시 죽비를 한번 치면 발우를 내려놓고 오관게를 외운다.

At the single strike of the bamboo clapper, hold therice bowl high in the air with two hands and chant the

“Meal Offering Verse”. At the single strike of thebamboo clapper, lower the bowl to the floor andchant the “Verse of Five Contemplations”.

출처 중앙M&B

01 At the three strikes of the bamboo clapper, join your palms in front of your chest

and bow. Then unwrap the bowls.

02 Spread your place mat on the floor. Arrange the four bowls on it.

03 At the single strike of the bamboo clapper, persons on duty serve the food in the

order of: water, rice, soup, and assorted vegetables and greens.

04 Put assorted vegetables and greens neatly in a bowl. Take only the portion you can eat.

05 The four bowls contain rice, soup, assorted vegetables and greens and water

(which will be used to rinse the bowls after the meal is over). At the single strike of the

bamboo clapper, hold the rice bowl high in the air with two hands and chant the

“Meal Offering Verse.” At the single strike of the bamboo clapper, lower the bowl

to the floor and chant the “Verse of Five Contemplations.”

06 To share food with the unseen sentient beings, each participant offers a small

portion of their rice. It is collected in a bowl as an offering.

07 At the three strikes of the bamboo clapper, begin eating. Avoid eating too fast or

too slow. Keep your pace in harmony with others. Be sure to leave a piece of

kimchi to be used for cleaning the bowls.

08 When done eating, hold the last piece of kimchi with your chopsticks and use it

and a little water to remove the food particles stuck on the inner surface of the

bowls. When cleaning is done eat the kimchi and drink the water.

09 Use the leftover water in the water bowl to rinse the bowls again. When the person comes

to collect the water, gently pour the water into the bucket. If there are any small food pieces

at the bottom of the bowl, you should not pour them into the bucket but drink them yourself.

10 Dry the bowls, spoon and chopsticks with the bowl towel. Then wrap the bowls as before.

11 At the single strike of the bamboo clapper, join your palms and offer a bow. Then

chant the “Verse of Ending Meals”.

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한국 사찰음식은Korean temple food has

제철에 나는 자연의 식재료로savory flavors and aromas from natural

그 맛과 향을 살린다.ingredients gathered in season.

1컵(Cup) 1Cup 1C 약13큰술, 1작은술 물 200㎖ 물 200g1큰술(Table spoon) 1Table spoon 1Ts 3작은술 물 15㎖ 15g1작은술(1tea spoon) 1tea spoon 1ts 물 5㎖ 5g

2010 뉴욕 한국사찰음식의 날 대표메뉴Dishes of Experience Korean Temple Cuisine in 2010

된장소스 샐러드 젊음을 유지시켜주는 항산화작용을 일으켜 노화를 방지하는 된장은 골다공증을 치료하고 당뇨병을 예방하며 치료까지 한다. Doenjang Sauce Salad Korean soybean paste causes antioxidation keeps your youth has curativeeffect for osteoporosis and prevents diabetes.

된장소스샐러드Doenjang Sauce Salad (Soybean Paste Sauce)

재료 된장 2작은술, 고추장 1/2작은술, 솔잎효소 1작은술, 매실효소 1작은술, 사과 1/4개, 식초 1작은술,

검은깨 2작은술, 들깨가루 2작은술, 물 1/2컵

만드는 법

1된장, 고추장에물반컵을넣고믹서에곱게간다.

2사과도강판에곱게갈아즙을낸다.

3곱게갈아진된장에솔잎효소, 매실효소, 식초와사과즙을함께넣어고루저어준

다음마지막에검은깨와들깨가루를넣고고루저어준다.

4샐러드야채를손질한다음그릇에담아된장소스를위에골고루뿌려준다.

Ingredients 2 ts soybean paste, 1/2 ts red pepper paste, 1 ts pine leaf enzyme, 1 ts plum enzyme,1/4 apple, 1 ts vinegar, 2 ts black sesame, 2 ts perilla powder,1/2 cup water

Directions

1 After pouring a half cup of water in some soybean paste and red pepper paste,

grind the paste water in a blender.

2 Grate an apple to generate its juice.

3 After putting some pine leaf enzyme, plum enzyme, vinegar and apple juice in the

grinded soybean paste water, stir the soybean paste sauce with adding black

sesame and perilla powder.

4 Wash some vegetables for salad and put them in a place. Pour the soybean paste

sauce on the salad.

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연자죽 스님들은 숙면을 취하지 못할 때 연꽃의 씨인 연자로 죽을 만들어 드시는데, 위에 부담이 없고 소화흡수가잘된다.Yeonjajuk (Lotus Seed Porridge) Monks make porridge using seeds of lotus when they can not havea deep sleep. It helps digestion.

연자죽Yeonjajuk (Lotus Seed Porridge)

재료 연자 200g, 현미찹쌀 1컵, 현미 1/2컵, 율무 1/2컵, 대추 5개, 죽염 약간

만드는 법

1연자는껍질을벗기고배아를빼서물에 2~3시간불렸다가믹서에간다.

(연특유의비릿한냄새를없앤다.)

2현미찹쌀, 현미, 율무역시물에불려믹서에갈아약한불에서타지않게저으면서

끓여낸다.

3죽염으로간을맞춘다.

4고명으로잘게채썰어놓은대추를얹는다.

Ingredients 200g lotus seeds, 1 cup brown sticky rice, 1/2 cup brown rice, 1/2 cup adlay, 5 jujubes,

bamboo salt

Directions

1 Peel some lotus seeds and soak them in water for 2~3 hours. And grind them in a

blender. (Remove the lotus’ unique, unpleasant odor.)

2 Soak some brown sticky rice, brown rice, adlay in water, and grind them in a

blender. Boil the grinded liquid with stirring over low heat.

3 Season with bamboo salt.

4 Garnish some shredded jujube.

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고추장떡 가루에 된장, 고추장과 야채를 섞어서 기름에 지져낸 부침개로 조리방법이 간단하고 양가가 높은음식이다.Gochujangtteok Added flour, Korean soybean paste, red pepper paste and various vegetable andfried. It is very simple and highly nutritious.

녹두전 기름을 넉넉하게 두르고 지져야 제 맛이 나는 녹두전은 사찰에서 행사가 있을 때 빠지지 않는다.Nokdujeon It should be added fully oils when it is cooked and always serves in the events of temple.

연근전 연꽃의 뿌리인 연근을 갈아서 흑임자를 섞어서 만든 전은 아삭한 식감과 고소함을 동시에 느낄 수 있다.Yeongeunjeon Lotus Root Jeon is made with lotus roots and black sesame. It crunch and isaromatic.

삼색전 고추장떡, 녹두전,연근전Gochujangtteok (Hot Paste Pancake) / Nokdujeon (Mung-

Bean Pancake) / Yeongeunjeon (Lotus Root Pancake)

고추장떡재료 호박 1/2개, 청고추 2개, 홍고추 1개, 표고버섯 3개, 부침유 (들기름 1큰술, 식용유 1큰술)

반죽 가루 2컵, 고추장 1큰술, 된장 1/2큰술, 맛국물 (마른표고 5개와 다시마 5장을 넣고 7분간 끓인

물) 1/2컵

만드는 법

1호박, 청·홍고추, 표고버섯은깨끗이씻어서다진다.

2 가루, 고추장, 된장, 맛국물을섞어반죽을만든뒤다진채소를넣고섞어준다.

3달군팬에부침유를두르고반죽을한숟가락씩올려약한불에서부친다. 장이들

어간전은중간불이하에서부쳐야타지않는다.

Gochujangtteok (Hot Paste Pancake) Ingredients 1/2 pumpkin, 2 green hot pepper, 1 red hot pepper, 3 mushrooms, 1 Ts sesame oil, 1Ts oil

Pancake paste 2 cup flour,1 Ts red pepper paste, 1/2 Ts soybean paste, 1/2 cup seasoned water

(add 5 dried mushrooms and 5kelps, and bring the liquid to a boil)

Directions

1 Wash green pumpkin, green/red hot peppers, shiitake and chop all of the vegetables.

2 Mix some flour, red pepper paste, soybean paste, seasoned water to make

pancake paste. Put chopped vegetables into the pancake paste.

3 Fall a few drops of some perilla oil and cooking oil and fry a spoonful pancake

paste on a fry pan over low heat. Fry some pancake containing hot pepper paste

over lower than medium heat.

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녹두전재료 불린 녹두 1컵, 고사리 100g, 숙주 150g, 당근 40g, 표고버섯 3개, 청고추 2개, 홍고추 1개, 집간

장/참기름 약간씩, 부침유 (들기름 1큰술, 식용유 1큰술)

만드는 법

1녹두는물에하룻밤불려믹서에간다.

2고사리는삶아집간장과참기름을넣고팬에볶는다.

3숙주는삶아물기를짜내고볶는다.

4당근, 청·홍고추, 표고버섯은다져서볶는다.

5볼에녹두와재료를넣고버무려반죽을만든다.

6팬에부침유를두르고한수저씩올려지져낸다.

Nokdujeon (Mung Bean Pancake)Ingredients 1cup soaked mung-bean, 100g bracken, 150g mung-bean sprouts, 40g carrots, 3

mushrooms, 2 green hot pepper, 1 red hot pepper, soy sauce, sesame oil, oil(1Ts

perilla oil, 1Ts oil)

Directions

1 Soak some mung-bean in water for a day, and grind it in a blender.

2 Roast boiled bracken seasoned some drops of soy sauce and sesame oil.

3 Blanch mung-bean sprouts in boiling water, and squeeze them to remove any

moist. Roast it on a pan.

4 Roast chopped carrots and shittake mushrooms. Also roast chopped green and

red hot peppers.

5 Mix the grinded mung-bean and other materials to make some pancake.

6 Fry a spoonful pancake on a heat pan with some drop of perilla oil.

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연근전재료 연근 1개(500g), 흑임자 1큰술, 가루 1/2컵, 물 1/4컵, 소금 약간, 부침유 (들기름 1큰술, 식용유

1큰술)

만드는 법

1연근은곱게다진후흑임자가루와함께섞어준다.

21의재료에 가루를넣어서반죽한다.

3팬에기름을두른후노릇하게익힌다.

Yeongeunjeon (Lotus Root Pancake)Ingredients 1 lotus root, 1 Ts black sesame power, 1/2 cup flour, 1/4 cup water, salt, oil (1 Ts perilla oil,

1 Ts oil)

Directions

1 Mince some lotus roots and mix them with black sesame power.

2 Put some flour and some water in above prepared material to make some paste.

3 Fry the paste deliciously on hot, oiled pan.

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취나물 된장무침 절에서는 봄에 새순이 올라온 취나물을 된장에 무쳐 먹으면 잃어버렸던 입맛이 돌아온다고 하는데 향긋한 봄향기와 부드러운 맛을 느낄 수 있다.Chwinamul Muchim This food is made in temple when spring arrived and mixed with chwinamuland soybean paste. Flavorful this spring herbs can stimulate your appetite.

취나물된장무침Chwinamul Muchim (Seasoned aster mixed with soybean paste sauce)

재료 취나물 400g

양념장 된장 4/5컵, 들기름 1큰술, 깨소금 2작은술, 죽염 약간

만드는 법

1취나물은씻어서살짝데친후물기를짠다.

2취나물에양념장을넣고무친다.

Ingredients aster 400g

For the sauce 4/5 cup soybean paste, 1 Ts perilla oil, 2 ts ground sesame mixed with salt, a pinch

of bamboo salt

Directions

1 Wash the aster and boil it then squeeze out the excess water.

2 Combine the squeezed aster with sauce and mix.

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Korean Temple food

홍시배추김치 홍시김치는 빛깔이 고우며 입에 김치를 넣었을 때 부드럽고 홍시의 은은한 단맛이 일품인데, 김치의 유산균에 홍시의 양까지 더한 김치다. Hongsi Baechukimchi Kimchi with Mellowed Persimmon has beautiful color, soft flavor and lightsweet taste. Also It is added Kimchi’s lactic enzyme and Mellowed Persimmon's nutrition.

홍시배추김치Hongsi Baechukimchi (Soft Persimmon-Kimchi)

재료 배추 1포기, 무 1/4개, 홍시 1개, 붉은갓 1/8단, 고춧가루 1컵, 간장 2큰술, 굵은소금 3큰술, 다진생강 1큰술, 다진청각 2큰술 찹쌀죽 : 찹쌀 1/4컵, 다시마(5cm) 2장, 물 11/2컵

만드는 법1배추는밑동에칼집을내고반으로갈라소금물에적신후줄기부분에소금을뿌

린다. 절여지면씻어서물기를뺀다.

2홍시는씨를빼서으깨고붉은갓은알맞은크기로자른다. 생강은다지고무는채

썰어고춧가루만넣고버무린다. 청각도다져놓는다.

3냄비에찹쌀, 다시마, 물을넣고찹쌀죽을쑨다.

4한김나간후홍시, 다진생강, 고춧가루, 간장, 소금을넣는다.

5고춧가루에버무린무채에양념한찹쌀죽을넣고골고루섞은뒤갓, 다진청각을

넣고버무려배춧잎사이에속을조금씩펴서넣고겉잎으로감싼다.

Ingredients 1 Korean cabbage, 1/2 with radish, 1 soft persimmon, 1/8 bunch of red mustard stem, 1 cupred pepper power, 2 Ts soy sauce, 3 Ts bay salt, 1 Ts minced ginger, 2 Ts chopped seaweeds

sticky rice porridge 1/4 cup sticky rice, 2 kelps, 1 and 1/2 cup water

Directions1 After removing a Korean cabbage’s root part, cut the cabbage into halves. Pickle the

cabbage into some salty water and scatter additional bay salt over its stems. When it ispicked enough, wash it and remove any moist from it.

2 Mash a few soft persimmons after removing their seeds. Cut some red mustard stemsin suitable size. Mince some pieces of ginger. Shred some with radishes. Mix theshredded radishes only with red pepper power in a large bowl. Chop some seaweeds.

3 Pour some sticky rice powder, kelps and some water to make some sticky rice porridge.4 After cooling the sticky rice porridge for a while, add the soft persimmons, minced ginger,

some red pepper powder to the porridge and seasoned with some soy sauce and salt. 5 Pour the seasoned, sticky porridge in the red pepper powder-mixed, shredded radish and mix

them together. Re-mix them with some mustard stems, chopped seaweeds to make the insidestuff for Korean cabbage. Insert the prepared stuff mixture into the Korean cabbage’s insideleaves. After completing the insert work, wrap the stuff-seasoned cabbage with its outside leaves.

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연잎밥 불교에서 연꽃은 깨달음을 얻은 부처님을 상징한다고 해서 많은 사찰에서 연을 기르는데, 콩을 비롯한 각종 부재료를 넣고 찰밥을 연잎에 싸서 쪄먹는 음식으로 찰지면서 구수한 맛과 은은한 연 향으로 스님들이 즐겨 드시는 특별식이다.Yeonipbap Rice covered with lotus leaf - Lotus flowers are grown in temples because lotus flowersis a symbol of Buddha finds enlightenment in Buddhism. This food is made with beans and variousingredients in glutinous rice covered with lotus leaf and has pleasant aroma and light lotus flavor.And It is special food to monks in korean temple.

연잎밥Yeonipbap (Rice wrapped in lotus leaf)

재료 연잎 4장, 찹쌀 3컵

부재료 대추 10g, 연자 40g, 콩 20g, 잣 10g, 물 1컵, 소금 1작은술

만드는 법1찹쌀은씻어 6시간이상불린다음물기를뺀다.

2김이오른찜통에연잎을깔고충분히불린찹쌀을얹어 30분정도찌다가연잎을

올려살짝찐다.

3대추는돌려깎은후 3~4등분한다.

4찹쌀밥, 대추, 연자, 콩, 잣을 고루 섞은 다음 물 반컵에 소금을 녹여 고루 배도록

한다.

5섞어둔재료를찐연잎한장에한공기씩싼다.

6김이오른찜통에 30분정도찐다.

Ingredients 4 lotus leaves, 3 glutinous rice cup

Secondary Ingredients 10g jujube, 40g lotus seed, 20g bean, 10g pine nut, 1 cup water, 1 ts salt

Directions

1 Wash glutinous rice. Soak for at least 6 hours then strain water.

2 Lay lotus leaves on a bottom of steamer already rose to the surface and put the

soaked glutinous rice. After 30 minute, put lotus leaves on a top of rice and then

steam lightly.

3 Pit jujube and divide them three to four equal parts.

4 Dissolve salt in a half cup of water and add glutinous rice, jujube, lotus seed,

beans, pine nut.

5 On a steamed lotus leaf, place a bowl of mixed ingredients and wrap up.

6 Bring water to a boil. When it rises to the surface, steam glutinous rice wrapped in

lotus leaf.

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두부양배추말이찜 두부의 부드러움과 양배추의 아삭아삭 씹히는 맛이 잘 어우러진 음식이다. Dubu Yangbaechumarijjim It harmonizes with soft tofu and crunch cabbages.

두부양배추말이찜Dubu Yangbaechumarijjim (Steamed Tofu-Cabbage Roll)

재료 양배추 1/4개, 두부 1모, 오이 1개, 청피망 1개, 당근 1/2개, 표고버섯 10개, 소금 1작은술, 깨소금

1작은술, 참기름 1작은술

만드는 법1양배추는뿌리부분을칼끝으로돌려파내고넓은찜통에서살짝쪄서한잎씩떼

고, 두꺼운줄기는잘라낸다.

2표고버섯은다진뒤소금간을하여볶아서식혀둔다.

3물기를꼭짜서으깬두부에곱게다진당근, 오이, 피망과표고버섯, 소금을넣고

오래치댄다.

4찐양배추를김발위에펴놓은후3의소를넣고꼭꼭눌러가면서김밥모양으로싼다.

5찜통에 수증기가 오르면 싸놓은 양배추말이를 넣고 살짝 찐 후 차게 식혀서 적

당한크기로썬다.

6양념장이나초고추장을곁들여먹는다.

Ingredients 1/4 cabbage, 1 tofu, 1 cucumber, 1 green paprika, 1/2 carrot, 10 shiiitake mushroom,

1 ts salt, 1 ts sesame powder, 1 ts sesame oil

Directions1 Remove a cabbage’s root part, and steam the cabbage shortly. Then each leaf of

cabbage is easily striped.2 Roast minced shiitake mushrooms seasoning a little salt. 3 Squeeze some mashed tofu. Put minced cucumber, carrots, green paprika into

the mashed tofu. And then add the minced shiitake mushroom and salt in the tofumixture and beat the mixture for a long time.

4 Spread steamed cabbage leaf after removing its thick stems on a lever tray. Thencover the seasoned mixture on the leaf and roll it in a gimbap shape.

5 When some steam vents from a steamer, steam the cabbage rolls in the potshortly. Cool and cut them in edible size.

6 Serve them in a plate with some seasoning sauce or hot pepper paste mixing vinegar drops.

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인삼 팽이버섯 야채말이 팽이버섯을 꿀물에 재운 인삼이나 오이로 돌려 말아 소스에 찍어 먹는 식감과 인삼 향이일품이다.Insam Yachaemari It is rolled up vegetables with mushroom and marinated ginseng or cucumberin honey. This food is the best of texture and ginseng flavor.

인삼팽이버섯야채말이Insam Yachaemari (Ginseng-Vegetable Roll)

재료 생삼 100g(3년생), 팽이버섯 1팩, 오이 1개, 대추 5개, 밤 5개, 잣 1큰술, 꿀물이나 설탕물 소스(인

삼진액 1작은술, 꿀 1큰술)

만드는 법

1생삼과오이는필러로포를떠서부드러워지도록꿀물이나설탕물에재워둔다.

2팽이버섯은적당히손질해둔다.

3밤은껍질을벗긴후채썰고, 대추는씨를돌려깎은후채를썬다. 잣은고깔을떼

서길이로반가른다.

4인삼진액에꿀을넣어소스를만든다.

5생삼과오이를꿀물에서건져내소스를넣고돌돌말아소스에찍어먹는다.

Ingredients 100g raw ginseng, 1 pack of Enoki mushroom, 1cucumber, 5 jujubes, 5 chestnuts, 1 Ts

pine nuts, honey sauce (1 ts ginseng extract, 1 Ts honey)

Directions

1 Slice some raw ginseng and cucumber, and pickle them in honey or sugar

solution to soften them.

2 Clean some Enoki mushrooms.

3 Shred some raw ginseng, jujubes, chestnuts, pine nuts.

4 Put some honey in some ginseng extract to make ginseng-honey sauce.

5 After picking the raw ginseng and cucumber from some honey sauce, put the

above sauce in the materials. Make roll and eat them with sauce.

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버섯강정 항암효과가 있는 버섯을 튀겨서 매콤한 매실소스에 버무려 만드는 버섯강정.Beoseot Gangjeong It is made with fried mushroom in spicy plum sauce and the mushroom iseffective in preventing cancer.

버섯강정Beoseot Gangjeong (Mushroom Gangjeong)

재료 표고버섯 60g, 새송이 60g, 양송이 60g, 가루 1컵, 전분 1컵, 청고추 1개, 홍고추 1개, 뿌리는견과류 (호박씨 10g, 해바라기씨 10g)

소스재료 고추장 30g, 간장 30g, 설탕 25g, 조청 25g, 매실청 20g반죽 만들기 가루 1컵, 물 1/2컵, 소금 약간

만드는 법1버섯은생것으로준비하여먼지를닦아내고흐르는물에한번헹군후소쿠리에담

아물기를뺀다.

2표고버섯은꼭지를떼서 4등분하고, 새송이와양송이는 0.5cm 두께로자른다.

3 가루반죽과고추장소스를만들어놓는다.

4고추는 0.5×0.5cm 크기로자른다. 견과류는굵게다진다.

5버섯을 가루반죽에묻혀예열된기름에튀겨낸다.

6달궈진팬에분량의소스를넣고가열하여끓으면튀긴버섯을넣고뒤적인다.

7접시에담고다진고추와견과류를뿌린다.

Ingredients 60g shiitake mushrooms, 60g pine mushrooms, 60g button mushrooms, 1 cup flour, 1 cup

starch, 1 red hot pepper, 1 green hot pepper, 10g pumpkin seeds, 10g sunflower seeds

sauce 30g red pepper paste, 30g soy sauce, 25g sugar, 25g grain syrup, 20g plum syrup

flour paste 1 cup flour, 1/3 cup water, salt

Directions1 After shaking dust from raw mushrooms, wash them in running water. And drain

the washed mushrooms in a basket.2 Make some flour paste.3 Prepare some red pepper sauce. 4 Mince raw hot peppers. Roughly mince some kinds of nuts.5 Fry the flour-pasted mushrooms in oil twice. 6 Boil sauce in a frying pan over high heat. When the sauce start to boil, put the

fried mushrooms in it and mix them together. 7 Serve the mushrooms on a plate, and scatter some chopped peppers and nuts on it.

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단호박두부 단호박을 이용하여 만든 후식으로 달콤하면서 담백하다. Danhobak Dubu It is a type of dissert made with steamed pumpkin. It tastes sweet and soft.

단호박두부Danhobak Dubu (Sweet Pumpkin Tofu)

재료 단호박 1/2개, 한천 1큰술, 생콩가루 1큰술, 전분 1큰술, 우유 1컵, 설탕 약간, 소금 약간

만드는 법

1단호박은껍질과씨를제거하여쪄놓는다.

1한천은씻어서먼지를제거하여물500ml에불린후, 끓여완전히녹여놓는다.

3쪄놓은단호박에우유를넣고믹서에곱게갈은후, 냄비에넣어설탕, 소금, 전분,

생콩가루를넣어타지않도록잘저어주며끓인다.

4끓기시작한후, 녹여놓은한천의반정도를넣어중간불로끓이다가농도가걸죽

해지면사각그릇에골고루부어모양을잡아식혀놓는다.

Ingredients 1/2 sweet pumpkin, 1 Ts agar, 1 Ts raw bean flour, 1 Ts starch, 1 cup milk, sugar, salt

Directions

1 After removing some sweet pumpkins’ skin and seeds, steam them.

2 After washing some agar, soak it in 500ml water. And boil it until it becomes some

liquid.

3 Grind steamed pumpkins and milk finely in a blender. Pour the grinded ingredient

in a pot and add a little sugar, salt, starch, raw bean flour. Then boil the pumpkin

liquid with stirring carefully not to get scorched.

4 When the pumpkin mixture in the pot starts to boil, a half of melt agar is poured in

the pot and boil over medium heat. When the mixture becomes thick, pour it in a

square container, to make a shape. Cool it.

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K o r e a n ● T e m p l e ● F o o d

서울시 종로구 견지동 45번지 Tel _ 02. 2011. 1830www.buddsim.or.kr

Copyrightⓒ 대한불교조계종, 2010본 책의 소유권은 대한불교조계종에 있으며, 대한불교조계종의 서면합의 없이 복사되거나 사용될 수 없습니다.

Jogye Order of Korean Buddhism45 Gyeonji-dong, Jongno-gu, Seoul, Korea. Tel: +82-2-2011-1830 www.koreanbuddhism.net

Copyrightⓒ Headquarters of the Jogye Order of Korean Buddhism, 2010All rights reserved. This book may not be reproduced, in whole or in part, in any form without writtenpermission from the publisher.