Balwoo Gongyang forever changed the public perception of temple cuisine when it opened its doors in 2009. Till then, temple cuisine had been perceived as bland and flavorless, as it does not contain any garlic, green onions, chives, wild chives and onion in addition to being vegan. But, the dishes here boast a depth of flavor, seasoned with house-made gochujang, doenjang and soy sauce. Corkage service is offered during dinner service.
- MICHELIN guide inspectors