Korean Buddhism developed a unique concept on how food should be prepared, developing five precepts : the first forbidding harm to animal. In order to keep this precept Korean temples do not use animal products or even oils and fish, but only use vegetables. Among vegetables strong stimulants such as garlic, green onion, leek are avoided. It is because these kind of vegetables make one's mind stimulated.
Korean Temple food consists of various delicacies made of mountain vegetables, seasoned seaweed, soy sauce, and Deonjang (made from fermented soybeans).
Temple food is well-balanced nutritionallydue to the inclusion of perilla oil, a healthy substitute for animal fat, and soy beans, both rich in protain. Such a diet is useful for the prevention of geriatric diseases.
Dried mountain vegetables
For making healthy drinks
different kinds of tree bark, roots, branches
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