Are Korean Buddhists vegan? Understanding the Temple Food Tradition

January 5, 2026 •

3 min read

For over 1,700 years, Buddhist monks in Korea have primarily followed a plant-based diet, rooted in compassion and mindful practice. However, this leads many to ask, "Are Korean Buddhists vegan?" The answer is complex and depends heavily on whether one is a monastic or a lay follower.

Quick Summary

Korean Buddhist monastics typically follow a strict diet similar to veganism but with additional restrictions on pungent vegetables, known as oshinchae. Most lay followers, however, are not strictly vegetarian or vegan.

Key Points

Monastics vs. Lay Followers: While most Korean Buddhist monastics are functionally vegan-like, the majority of lay followers are not strictly vegetarian.
Exclusion of Alliums: Korean temple food strictly excludes the five pungent vegetables (oshinchae)—garlic, onions, chives, leeks, and wild chives—because they are believed to disrupt meditation and spiritual practice.
Compassion is Key: The dietary restrictions are primarily based on the core Buddhist principle of non-harming (ahimsa), extending compassion to all sentient beings.
Food as Practice: For monastics, preparing and consuming food (balwoo gongyang) is a mindful, spiritual practice, not just a meal.
Seasonality and Simplicity: Temple cuisine emphasizes using natural, seasonal, and locally sourced ingredients with minimal, gentle seasoning.
Modern Popularity: The health benefits and mindful philosophy of temple food have led to its growing popularity in contemporary Korean society and worldwide.

What is Korean Temple Food (Sachal Eumsik)?

Korean temple food, or sachal eumsik, is the traditional culinary practice of Buddhist monastics in Korea. It embodies the core Buddhist principles of non-violence, mindfulness, and living in harmony with nature. The cuisine has developed over centuries, shaped by the Mahayana Buddhist tradition, which emphasizes vegetarianism for its clergy.

Unlike the average Korean diet, which includes meat and seafood, sachal eumsik is strictly plant-based. The ingredients are often sourced locally and seasonally, sometimes foraged from temple grounds. Preparation methods are simple, designed to preserve the food's natural flavors and textures, with minimal seasoning. Fermentation is a key technique, used for traditional staples like kimchi and jang (sauces).

The Dietary Rules for Korean Monastics

The rules governing the diet of Korean Buddhist monks and nuns are precise and serve a spiritual purpose. The primary prohibitions are:

No Meat or Fish: Following the precept of non-harming (ahimsa), monastics strictly abstain from all animal flesh and seafood. This is rooted in the belief that eating meat extinguishes the seeds of compassion.
No Oshinchae: This is a significant point of difference from standard veganism. Oshinchae refers to the "five pungent vegetables": garlic, chives, leeks, onions, and wild chives. These are believed to be stimulating and to arouse strong emotions, which can hinder spiritual clarity during meditation.
Minimal Dairy: While some historical sources suggest limited dairy use, modern Korean temple food generally excludes animal byproducts, making it functionally vegan.

Korean Temple Food vs. Standard Veganism

While Korean temple food is an ancient form of plant-based eating, it has distinct differences from modern veganism. Here is a comparison:


Feature	Korean Temple Food (Monastic)	Modern Veganism
Animal Products	Strict exclusion of all meat, seafood, and typically other animal byproducts (e.g., dairy, honey).	Strict exclusion of all meat, seafood, dairy, eggs, and all other animal-derived products.
Allium Vegetables	Excludes the five pungent vegetables (oshinchae): garlic, onions, chives, leeks, and wild chives.	Alliums are permitted and widely used in vegan cooking for flavor.
Motivation	Spiritual practice, compassion for sentient beings, and maintaining mental clarity for meditation.	Ethical (animal rights), environmental, or health-based motivations.
Flavor Profile	Subtly seasoned with natural flavor enhancers like mushroom powder, perilla seeds, and fermented pastes.	Can be seasoned with a full spectrum of spices and flavors, including potent aromatics.
Food Wastage	Mindful eating practice that aims to avoid waste.	Varies by individual practice, not an inherent part of the dietary philosophy.

The Practice of Lay Korean Buddhists

It is a common misconception that all Korean Buddhists are vegetarian. While the monastic tradition is highly disciplined, the dietary practices for lay followers are much less restrictive. A lay Korean Buddhist may choose to observe a vegetarian diet on certain holy days, like the 1st and 15th of the lunar month, as a practice of purification and merit-making. However, daily meat and seafood consumption is not forbidden for lay followers, who may enjoy barbecues and other non-temple foods. This distinction is crucial to understanding the diverse practices within Korean Buddhism.

The Growing Popularity of Temple Food

In recent years, Korean temple food has seen a surge in popularity, transcending its monastic roots. Driven by a global interest in wellness and plant-based diets, the health benefits of this cuisine are being recognized by the wider public. Celebrity nun chefs like Jeong Kwan, featured on Netflix's Chef's Table, have brought international attention to this ancient culinary art. Numerous restaurants and cooking classes in Korea now offer temple food experiences, making this mindful tradition accessible to everyone, including tourists and non-Buddhists. This commercialization, while a departure from its spiritual origins, also serves to spread the values of natural, healthy, and respectful eating.

Conclusion

So, are Korean Buddhists vegan? The answer is nuanced. The monastics of Korean Buddhism follow a strict plant-based diet that is very close to modern veganism but with additional, spiritually motivated restrictions against pungent alliums. For them, it is a spiritual practice of compassion and mindfulness. However, this rigorous diet is not mandated for the majority of lay Korean Buddhists. Understanding this distinction helps to clarify the relationship between this ancient religious practice and the modern-day concept of veganism. The rising global interest in sachal eumsik reflects a growing appetite not only for healthy, plant-based food but also for the mindful and sustainable philosophy that underpins it.

For more information on Korean temple food and how it relates to Buddhist practice, visit the official website of the Cultural Corps of Korean Buddhism.

Frequently Asked Questions

Korean temple food is a specific type of plant-based diet followed by Buddhist monastics. The main difference from modern veganism is the strict exclusion of the five pungent vegetables (garlic, onion, chives, leeks, wild chives), which are believed to interfere with meditation.

Monastics avoid these five pungent vegetables, known as oshinchae, because their strong flavors and aromas are thought to arouse emotions and passions. Consuming them is believed to hinder spiritual calm and meditation.

No, this strict diet is primarily followed by monastics (monks and nuns). While some lay followers may observe vegetarianism on specific holy days, it is not a requirement for the general Buddhist population.

Historically, some animal byproducts like dairy might have been used minimally. However, traditional Korean temple food tends to be entirely plant-based and honey is generally avoided, aligning more with strict veganism.

Korean temple food is rich in diverse vegetables, fermented foods like specialized kimchi, and natural flavor enhancers like mushroom powder and perilla seeds. It is a nutritionally balanced diet designed to sustain the body for spiritual practice.

Yes, temple food has become very popular and is accessible to the public. There are temple food restaurants, cooking classes, and temple stay programs that allow you to experience and taste this traditional cuisine.

Its rising popularity is due to a growing global interest in wellness, sustainable eating, and mindful lifestyles. The cuisine's reputation for being natural, healthy, and a form of spiritual practice appeals to a wider audience seeking a balanced diet.