I think we can all agree that the day after Thanksgiving is a day of rest, that is in terms of cooking. So, instead of a recipe I thought I’d post about an interesting restaurant I went to a few days ago. The restaurant, Gam Lo Dang, 감로당, specializes in sachal, 사찰, food, which is Buddhist temple food. Buddhist monks are vegetarians and use all natural and sometimes unusual ingredients. Seasoning is usually done minimally and the flavors are more subtle than strong. I enjoyed trying traditional Korean dishes from a Buddhist monk’s palette. It’s interesting to recognize the heart of a dish but taste it with different flavors.
Rice Porridge and Non-Spicy Kimchi naturally died a lotus pink.
Grilled mushrooms, lotus root, and hemp served on a plate of pine needles.
Fried tofu served with a non-spicy red sauce….