SEOUL, May 26 (Korea Bizwire) — The retailer has formed a partnership with South Korea’s largest Buddhist sect to introduce a unique dumpling product inspired by those traditionally served in temples.
CJ Cheiljedang announced on Friday their launch of “Temple-style Wanggyoja,” a collaborative creation with Doban HC, the business holding company of the Jogye Order of Korean Buddhism.
These dumplings stand out for their vegetarian composition, free from any “five pungent vegetables” or osinchae in Korean cuisine. Osinchae typically includes five strong-smelling vegetables such as garlic, asafoetida (or heung-geo), shallot, leek, and allium.
As asafoetida is unavailable in South Korea, China, and Japan, the ban substitutes onions instead. Osinchae possesses a potent aroma and pungent flavor, which can interfere with one’s spiritual practice and is believed to attract unwanted spirits if offered.
CJ Cheiljedang incorporates generous portions of cabbage, bean sprouts, radish, and green and red peppers in their dumplings to create a satisfying texture. The seasoning comprises vegetable juice, salt, pepper, and sesame oil, ensuring a delightful flavor profile.
To develop this product, CJ Cheiljedang dedicated over two years to studying the dietary practices of monks and devotees. They also sought guidance from temple food experts, refining their approach.
As veganism gains popularity as an eco-friendly choice to combat climate change, and the number of vegetarians continues to rise, Korean Air is joining the movement. The airline has recently unveiled a new in-flight option called the “Korean Vegan Menu,” which is based on traditional Korean cuisine. This move comes as various diets inspired by traditional Korean temple food gain traction among travelers.
Image credit: Shinsegae, Korean Air, 365mc / email@example.com