완전 채식주의자를 위한 김치

• 영문명: Kimchi for Vegans: Vegan Kimchi Served in Korea’s Buddhist Temples
• 발행기관: 한국문화융합학회
• 저자명: 이창현(Lee Chang-Hyeon) 최은옥(Choi Eun-Ok) 고영주(Ko Young-Ju) 권용민(Kwon Young-Min)
• 간행물 정보: 『문화와융합』제43권 5호, 427~443쪽, 전체 17쪽
• 주제분류: 복합학 > 학제간연구
• 파일형태: PDF
• 발행일자: 2021.05.30

영문 초록

Kimchi is a crucial element of Korean heritage that differs slightly depending on local environments and practices. While its health benefits have garnered wide interest among vegetarians, the inclusion of animal ingredients, such as salted seafood (jeotgal) or seafood stock, restricts its consumption by the growing vegan population. Here, we propose Korea’s Buddhist temple kimchi as a viable option for the growing vegan community worldwide. Unlike traditional kimchi made with salted seafood, Buddhist temple kimchi does not include animal products. Moreover, preparation of Korean temple food pursues the strictest level of vegetarianism, which is deemed essential for the spiritual and physical performance of the monks. In the present study, we investigated the recipes of different kinds of temple kimchi, including baechu (kimchi cabbage) kimchi, kkakdugi (cube-shape radish kimchi), and chonggak (young radish) kimchi. These recipes, along with some other kimchi delicacies, were used for a trial to test its acceptability among the British population, through an exhibition conducted in London’s Korea Town. The outcomes of the exhibition indicated the suitability of the Korean temple kimchi as a healthy component of a vegetarian diet. Furthermore, we speculate that the commercialization of these foods would contribute to expanding the consumer base of the existing global kimchi industry.

목차

1. 서론

2. 완전 채식주의자 증가에 따른 채식김치 조사

3. 한국의 채식문화와 사찰의 음식 특성

4. 사찰김치의 조리법 구조화

5. 채식주의자를 위한 사찰김치 제안과 전망

6. 결론

키워드

kimchi Buddhist temple kimchi vegetable diet vegetarian vegan