Korean Temple Food

A hands-on in-person cooking class culminating in a dinner served with tea, wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

When asked to describe Korean cuisine many Westerners invariably think of fiery kimchi and savory barbecue. Generally, the dishes seen on K-dramas are very intense and stimulating. However, there is another long-withstanding niche cuisine in Korea that is neither of these things; yet, it is just as delicious. 

Buddhist temple food, Sachal Eumsik, is nourishing but simple and not something you are supposed to crave. It should satisfy and rejuvenate but not strongly affect the balance of the mind. The ingredients are seasonal and wholesome and the resulting dishes are light and clean-tasting. Marie lived in South Korea for 4 years and loves sharing this lesser known aspect of Korean cuisine with others. Please join us for a thoughtful and replenishing meal and maybe a story or two from her temple stays.

MENU

Seaweed Soup with Soft Tofu - Mi-yeok Guk wa Soon Dubu - 미역국

Mung Bean & White Kimchi Pancakes - Kimchi Bindeddeok - 백김치 빈대떡

Mushroom Japchae - Beoseot Japchae - 버섯 잡채

Blanched Spinach - Sigeumchi Namul - 시금치나물

Braised Burdock - Ueong Jorim - 우엉 조림

Roasted Brown Rice Tea - Hyeonmi Cha - 현미차

Medicine Rice - Yaksik – 약식

This menu contains the following common allergens: Soy, Wheat. The only wheat present is in the form of soy sauce. Gluten free can be easily accommodated by using tamari; let us know if you require the accommodation. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Marie Brennan is a vegetable enthusiast, keen fermenter and an avid traveler. Her explorations are fueled by the desire to find her next pantry staple and learn yet another way to use onions. Her culinary focus is vegetarian, Californian cuisine that is imbued with global flavors. Her classes are known for their healthyish and punchy flavors as well as her non-dogmatic and enthusiastic approach to food. 

Marie graduated from the University of Wisconsin with a degree in Dietetics and in 2014 moved to the Bay Area to attend culinary arts school. She stayed for the produce and the sunshine. Marie lives in Berkeley California and works as an educator, consultant, private chef and recipe developer. You can learn more about Marie at www.hedonistinmoderation.com

_{Photo credit: Marie Brennan}