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- Korean temple cuisine refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of hangwa, Korean traditional confectionery. During the Goryeo Dynasty, sangchu ssam (wraps made with lettuce), yaksik, and yakgwa were developed, so spread to China and other countries. Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples. On the other hand, royal court cuisine is closely related to Korean temple cuisine. In the past, when the royal court maids called sanggung, who were assigned to Suragan (hangul: 수라간; hanja: 水剌間; the name of the royal kitchen), where they prepared the king's meals, became old, they had to leave the royal palace. Therefore, many of them entered Buddhist temples to become nuns. As the result, culinary techniques and recipes of the royal cuisine were integrated into Buddhist cuisine. (en)
- Hidangan kuil Korea merujuk kepada jenis hidangan yang mulanya dihidangkan di kuil-kuil Buddha Korea. Semenjak agama Buddha disebarkan ke Korea, tradisi-tradisi Buddha juga sangat mempengaruhi hidangan Korea. Pada (57 SM - 935 M), chalbap (찰밥, semangkuk masak), yakgwa (약과, manisan goreng) dan yumilgwa (nasi ringan goreng dan mekar) disajikan pada altar-altar Buddha dan berkembang dalam jenis-jenis hangwa, tradisional Korea. Pada zaman Dinasti Goryeo, sangchu ssam (hidangan gulung yang terbuat dari selada), yaksik, dan yakgwa dikembangkan, sehingga menyebar ke Tiongkok dan negara lain. Sejak zaman Dinasti Joseon, hidangan Buddha telah menyebar ke berbagai wilayah dan kuil di Korea. (in)
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- Korean temple cuisine at Sanchon, a restaurant located in Insadong, Seoul. (en)
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- Korea-Seoul-Insadong-Sanchon-02.jpg (en)
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- Hidangan kuil Korea merujuk kepada jenis hidangan yang mulanya dihidangkan di kuil-kuil Buddha Korea. Semenjak agama Buddha disebarkan ke Korea, tradisi-tradisi Buddha juga sangat mempengaruhi hidangan Korea. Pada (57 SM - 935 M), chalbap (찰밥, semangkuk masak), yakgwa (약과, manisan goreng) dan yumilgwa (nasi ringan goreng dan mekar) disajikan pada altar-altar Buddha dan berkembang dalam jenis-jenis hangwa, tradisional Korea. Pada zaman Dinasti Goryeo, sangchu ssam (hidangan gulung yang terbuat dari selada), yaksik, dan yakgwa dikembangkan, sehingga menyebar ke Tiongkok dan negara lain. Sejak zaman Dinasti Joseon, hidangan Buddha telah menyebar ke berbagai wilayah dan kuil di Korea. (in)
- Korean temple cuisine refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of hangwa, Korean traditional confectionery. During the Goryeo Dynasty, sangchu ssam (wraps made with lettuce), yaksik, and yakgwa were developed, so spread to China and other countries. Since the Joseon Dynasty, Buddhist cuisine has been established in Korea according to regions and temples. (en)
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- Hidangan kuil Korea (in)
- Korean temple cuisine (en)
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