Monks promote healthy vegetarianism at temple stay
Published: 25 Sep. 2009, 19:28
Monk Myoeom at Bongnyeong Temple. By Kim Do-hun
All the uproar was due to the 2009 Korean Temple Food Festival held from Oct. 8 to 10.
Bongnyeong Temple has invited guests, including diplomatic envoys in Korea and a number of foreign students residing in Korea, to find out more about Korean food and Buddhist temple culture.
Monk Myoeom, 78, the head priest at Bongnyeong Temple who organized the event, said he hopes to share what he sees as the charm of temple food with as many people as possible.
The monk said he “always wanted to share this good food and culture with all the citizens of the world” and claimed “temple food is part of nature and it always sticks to the basics.”
Myoeom plans to establish a foundation to help globalize and popularize temple food.
But what exactly is the “charm” of temple food?
He continued: “As I said, temple food always sticks to the basics. Here, ‘the basics’ means nature. Temple food is made with ingredients fresh from nature. Following Buddha’s teaching of not killing animals, temple food belongs to nature.
“It harmoniously relates to all things in this world and allows us to reach a level of supreme happiness. It’s good for both the body and the soul. However, I don’t want people to think that temple food is only eaten in temples. In a broader sense, temple food is actually a very healthy, vegetarian diet.”
It’s not just meat and fish that is absent from a temple menu. The dishes won’t contain any of the five vegetables prohibited in Buddhism, including garlic, onions and leeks.
In Buddhism, there are three so-called poisons, which are desire, hatred and ignorance. Wanting or hating something too much, or not knowing enough about the world around you, leads to unhappiness and suffering, according to Buddhist thought.
“We see the five prohibited vegetables as the roots that stimulate the three poisons. If you stay away from the five vegetables, your body and soul become pure and it strengthens your spirit,” the monk said.
Anyone who has concerns about a vegetarian diet might learn something from the monk.
“Some people worry that a vegetarian diet weakens your physical strength but that is a misunderstanding. The idea that meat is the main energy source and broth is the main supplement for your stamina is a misconception. I have been eating only temple foods for more than 60 years and I am very healthy,” he said.
The secret is the fermentation, according to the monks. Temples tend to make their own pastes using homegrown vegetables. One such paste is jjangachi, slices of vegetables seasoned with soy.
It’s simple but adheres to the tenet of sticking to the basics, like the green perilla leaves and Korean mint found growing in the mountains and fields.
These herbs are good for you, the monk said, unless you eat too many of them.
“We use the ingredients to make various dishes,” Myoeom said. “Recently, we have been making things like curry and Chinese-style hot noodles - without the five prohibited vegetables.
“It’s like turning mundane foods into a healthier diet that can at the same time suit the taste buds of the majority.”
Myoeom went on to explain that eating is the basis of self-discipline.
“Eating is not to fill your empty stomach but to figure out where the particular food came from by consuming it. That is the self-discipline. That’s why food consumption is called an offering,” he said.
Apparently some monks will even eat only uncooked food as a way of further disciplining themselves.
For more information about the festival, call Bongnyeong Temple at (031) 256-4127 or visit www.bongnyeongsa.org (Korean only).
By Chun Su-jin [[email protected]]
with the Korea JoongAng Daily
To write comments, please log in to one of the accounts.
Standards Board Policy (0/250자)