Vegetarian Korean? Why, yes!

As meat consumption by  majority of Korean population is a fairly recent phenomena, it should not come as a surprise that there is a whole vegetarian culture waiting to be discovered.  Influence of Buddhist cuisine adds an extra dimention to an already prevalent way of life.


Emergence and success of 'pure' vegetarian restaurants in Korea however, is fairly new, and surely a sign that Koreans are becoming more appreciative of healthy eating to be had in their own backyard.  Everthing that is served in such establishments are part of daily life in Korean homes; only not in such diversity!  The only way to really get to know such a cuisine is to visit  a restaurant in Korea.  You will come across a host of dried, pickled, as well as fresh seasonal and regional plants, in addition to more usual range vegetables, prepared to bring out full flavour of each leaf, root and stem; it makes a contrast with Chinese vegetarian cuisine which tends to empahsise imitation meat textures made from soy beans.


Whilst it is not possible to enjoy such diversity in Hong Kong, there is always a good selection to be had in better Korean restaurants, made from fresh and dried vegetables, sourced locally and from Korea, and prepared using uniquely Korean combination of seasonings and flavourings.


More about Korean Cuisine:

Introduction to Korean Cuisine

"Bahb Mug Ut Ni?" (or more politely, "Jin Ji Jahb Seu Sheut Suh Yo?)

Bool Go Gi, barbecue Korean style

Kimchee; NOT just another pickle ! 

Vegetarian Korean?  Why, yes! 

About Bahn Chahn, the side dishes 

Myu Reu Chi:  Anchovies, anyone?

Seasonings and flavorings  in Korean Cuisine 

Naeng Myun, it's only cold noodles, right?

Treasures from the Korean seas

About Soup and Koreans

About Korean Food

SOOL. .Lovely alcoholic beverages from Land of the Rising Sun

JUHNTONGCHA.. fragrant fruit and herbal teas of Korea