Korean Temple Food

A hands-on cooking class culminating in a family style dinner served with wine.

When asked to describe Korean cuisine many Westerners invariably think of fiery kimchi and savory barbeque. Generally, the dishes are very intense and stimulating. However, there is another long-withstanding niche cuisine in Korea that is neither of these things; yet, it is equally delicious. Temple food is nourishing. It should satisfy and rejuvenate but not strongly affect the balance of the mind. The ingredients are seasonal, simple, 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
Blanched Spinach - Sigeumchi Namul - 시금치나물
Braised Burdock - Ueong Jorim - 우엉 조림
Mung Bean & Kimchi Pancakes - Kimchi Bindeddeok - 김치 빈대떡
Mushroom Japchae - Beoseot Japchae - 버섯 잡채
Schizandra Tea - Omija Cha - 오미자차
Roasted Brown Rice Tea - Hyeonmi Cha - 현미차
Medicine Rice - Yaksik – 약식

*Menu is vegan and gluten free

Marie Brennan graduated from the University of Wisconsin with a degree in Dietetics. An avid traveler, she has explored her love of food while on the road. Marie's travels have taken her to study cheese-making in Tasmania, raw food in Western Australia, tea and fermented foods in the mountains of Korea, Ayurvedic cuisine and herbology in Kerala and the kitchens of numerous meditation centers around the world. She moved back to the USA to attend a holistic culinary arts school in Berkeley, where she also worked and taught at for several years. Marie presently lives in the Bay Area and works as an educator, private chef and is the Culinary Creative Director for Café Umami. You can find her at www.hedonistinmoderation.com and follow her IG @hedonistinmoderation