DobanHC Co., the business holding company of South Korea’s Jogye Order of Korean Buddhism, has partnered with food maker CJ CheilJedang to release a limited run of “temple-style king dumplings.”
DobanHC said on Feb. 4 that the dumplings are filled only with selected plant-based ingredients — including cabbage, Korean zucchini and mung bean sprouts — to boost texture and deliver a clean, nutty flavor from the ingredients themselves.
The company said it strictly followed traditional Buddhist monastic dietary principles, using no meat and none of the “five pungent vegetables” — garlic, green onion, chives, wild chives and asafoetida. It said the product is aimed at consumers tired of strongly seasoned foods, offering what it described as a more comfortable dining option. The dumplings were released as part of a recent CJ CheilJedang chef collection collaboration.
The product comes in a 1.05-kilogram large-size package for home use. It will be sold at all E-Mart stores and E-Mart Everyday locations, and will also be available nationwide through DobanHC’s online store, Seungso Mall, and CJ CheilJedang’s online store, CJ The Market.
Temple-food specialist Park Seong Hui, a professor at Hyejeon College, will host a “temple-style king dumplings tasting demonstration” at 2 p.m. on Feb. 6 at Seungso on the first floor of the Jogye Order’s Dharma Propagation Hall in Jongno-gu, Seoul. Park will present cooking methods intended to bring out the dumplings’ mild flavor and lead a live cooking and tasting session so attendees can experience the appeal of “K-temple food” with all five senses.
* This article has been translated by AI.
Copyright ⓒ Aju Press All rights reserved.