Korean temple cuisine refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period, chalbap yakgwa and yumilgwa were served for Buddhist altars and have been developed into types of hangwa, Korean traditional confectionery. During the Goryeo Dynasty, sangchu ssam, yaksik, and yakgwa were developed, so spread to China and other countries. Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples.
Korean temple cuisine at Sanchon, a restaurant located in Insadong, Seoul.
Tongdosa is a head temple of the Jogye Order of Korean Buddhism and in the southern part of Mt. Chiseosan near Yangsan, South Gyeongsang Province, South Korea.
Tongdosa
Tongdosa ceiling
One of the Four Heavenly Kings, Virūpākṣa - King of the West, in the Tongdosa Guardian Gate
Samseongbanwol or One Mind Bridge near entrance