Hyundai Green Food is unveiling new products that turn temple cuisine into convenience meals. Temple cuisine is characterized by not using the five pungent vegetables such as scallions and garlic, and by delivering a clean and healthy taste using seasonal ingredients and fermented sauces. It is gaining popularity at home and abroad in line with the wellness trend.
Hyundai Green Food said on the 10th it will launch five temple cuisine convenience meals on its official online mall, Greeting Mall. The new products feature a clean, light taste by blending natural ingredients such as radish, shiitake mushrooms, and kelp instead of animal-based ingredients, commercial seasonings, and garlic or chives.
Monk Dorim of Bodeoksa in Busan and Monk Beopsong of Yeongseonsa in Daejeon took part in developing the products.
The products developed with Monk Dorim are spring cabbage lotus seed porridge (6,500 won) and chwinamul burdock japchae (8,500 won). "Spring cabbage lotus seed porridge" adds spring cabbage to a porridge made with lotus seeds, a prized ingredient in temples, and "chwinamul burdock japchae" stir-fries chwinamul and burdock separately, then enhances umami with vegetable stock.
With Monk Beopsong, three items were developed: mugwort soup with soybean powder (7,500 won), perilla oil vegetable pot rice (6,000 won), and shepherd's purse tofu pancake batter (8,000 won). "Mugwort soup with soybean powder" is seasoned with vegetable stock, soybean powder, and doenjang, and "perilla oil vegetable pot rice" is topped with four vegetables—young napa cabbage, radish, chwinamul, and shiitake mushrooms. "Shepherd's purse tofu pancake batter" is composed so it can be completed with just pan-cooking using shepherd's purse and tofu.