Chef Kim Ji Young of Balwoo Gongyang is grateful for the attention that the cuisine—which aims to nourish the body and mind—has received
Simple, humble and mildly flavoured—that is what people typically think of temple fare, given its vegan nature and lack of strong aromatics like garlic, onions, chives and leeks. While it serves its purpose of nourishing monks and nuns in accordance to their way of life, it’s certainly not the type of food that would usually capture the interest of the general public, let alone the Michelin Guide.
Not until Balwoo Gongyang opened its doors in Seoul, that is. Run by the Jogye Order of Korean Buddhism to promote the food culture of the religion, this restaurant has been serving delicate temple cuisine since 2009. In 2016, it was awarded one star by the very first Seoul edition of the Michelin food guide, which officially put Korean temple food under the city’s culinary spotlight.
Kim Ji Young, the chef behind the simple yet exquisite food of the restaurant, recognises the significance of the award but also knows that temple cuisine goes much deeper: “People started to learn more about temple cuisine after we got the Michelin accreditation and that’s a good thing… but, personally, I think that Balwoo Gongyang doesn’t necessarily need a Michelin star – it’s more about how good the taste of baru gongyang dishes is.”
