[Temple to Table] Jangkalguksu, Korean spicy noodle soup

[Temple to Table] Seasonal food from the earth: Dongchimi

[Temple to Table] Temple food staple: Siraegi bokkeum

[Temple to Table] Cold remedy: Black trumpet mushroom

[Temple to Table] Recovering health through food: Water kimchi and jeon

[Temple to Table] Fried lotus roots and nuts in omija sauce

[Temple to Table] Pounded shiitake mushroom stew

[Temple to Table] Food and medicine come from same source: Napa cabbage and green chili pepper

[Temple to Table] Food that help one attain the way: Mushrooms and green peppers

[Temple to Table] Field of mountain herbs in mind: eosuri, ginseng sprouts

[Temple to Table] Giving your body wholesome energy: Bamboo shoots

[Temple to Table] Fried pancakes with less seasoning: Jangtteok with soybean sprouts

[Temple to Table] Way to live healthier: Bibimbap with eggplant

[Temple to Table] Versatile summer dishes: Gondeure tofu and corn jeon

[Temple to Table] Storehouse of vitamin C: Ongsimi

Out of grass and flowers that bud in spring: Hwajeon with spring flowers [Temple to Table]

[Temple to Table] Precious, revitalizing ingredient: Ssuk injeolmi

[Temple to Table] Sweet taste of food in spring: Fresh kimchi with bomdong and deodeok in doenjang sauce

[Temple to Table] Shaking off summer fatigue: Braised green chili pepper

[Temple to Table] Sweet delight in early spring: Sirutteok