b'STREET FOOD TEMPLE OR Street food is integral toMONASTERY FOOD Korean life and culture. YoullSit cross-legged on a find it at traditional markets,wooden floor and savour a tented vendor carts, and foodmulti-course tasting menu trucks. Theres always a wideat a temple or monastery. selection of snacks, goodies,This authentic culinary and just about anything on"Hayes and Jarvis builtexperience varies from a skewer to eat on the go.an excellent itinerary fortemple to temple. Buddhist Crowd favourites are sushi- us. Their advice on placesmonks or nuns prepare the like, seaweed-wrappedto stay and activities wasvegan (plant-based) food, rolls (kimbap), red riceexcellent, and we had awhich is focused on enriching cakes (tteokbokki), savourymemorable holiday."body, mind, and soul. Temple pancakes (bindaetteokStreet food Dr Munn food blends Korean culinary made of mung beans),culture and Buddhist sweet pancakes (hotteok),tradition to create simple, fish cakes (osent), chickenaromatic dishes using local skewers (dakkochi), sausageseasonal ingredients. Dishes (soondae), fish-shapedare delicately seasoned waffles (bungeoppang madewith natural flavours like of red bean), egg breadseaweed, mushrooms, wild (gyeranppang), corn dogssesame seeds and bean (gamja hot dog), dumplingspowders. Fermented foods (mandu), candied sweetare an essential component of potatoes (goguma mattang)Korean cuisine, and besides and the list goes on. the ubiquitous kimchi, youll find dishes seasoned with Corn dog chili and soybean pastes, pine Earthenware jars for fermenting food needle teas, etc. Jinkwansa Temple, atop a mountain in Seouls Bukhansan National Park is a well-known location for Korean temple cuisine, though you can also sample temple food at gourmet temple food restaurants in the city. Gujeolpan a royal court dish Royal cuisineKOREAN ROYAL COURT CUISINE Royal cuisine from the Joseon Dynasty was a lavish affair created for rulers using the highest quality ingredients. The 12-dish royal table, called surasang, includes rice and soup, as well as a stew, hot pot, kimchi, sauces, and numerous banchan. The savoury (and not too spicy) dishes PHOTOS: GRACE LIM ON UNSPLASH (MARKET)were historically required to have five different colours, use five different cooking methods, and tap into five different taste elements. In the 1990s, royal court cuisine was reconstructed and served in restaurants. This style of table dhote meal (hanjeongsik), derived from royal court cuisine, created an experience that the general public could access. In some modern South Korean restaurants, the hanjeongsik meal is served Western-style in courses, starting with the appetizer and ending with the mains. In others, a vast array of dishes are brought to the table in an unending cascade. Perhaps the most popular royal cuisine dish is gujeolpan, a platter of tiny crepes (miljeonbyeong) surrounded by a colourful array of eight delicate banchan dishes. Guests take a crepe and add a little of each banchan in the middle, top it with a drop of sauce, and eat.For a customised South Seaweed soup (miyeok-guk), beef bone broth (gomtang), royal hot pot (sinseollo), and mung beanKorea vacation, scan the jelly salad (tangpyeongchae) are other popular royal cuisine dishes. This multi-course tastingQR code or click the link:menu is a fantastic way to try a range of traditional dishes and get an insight into Koreas hayesandjarvis.co.uk/culinary heritage.south-koreaTRUE VOYAGES \x1a33'