00:00:00 (1) From hamburgers to jjambbong, a sumptuous meal for monks 00:15:07 (2) What kind of special food do monks eat? 00:29:53 (3) Two monks' unique training method filled with the strong scent of coffee 00:44:47 (4) A bowl of bibimbap eaten while sitting on a large rock 00:59:52 (5) Kimchi-making day at a temple with a special secret recipe ※ This video is part of ＜Korea Travelogue - Temple Food Travelogue Parts 1-5＞ aired on November 15-19, 2021. ■ (1) Part 1. Monk Muyeo's One-Meal Road Monk Muyeo, who visits beautiful temples all over the country, walked along the autumn foliage road that seemed to have been painted with watercolors and arrived at Cheoneunsa Temple, one of the thousand-year-old temples representing Samcheok. A bowl of bibimbap eaten while sitting on a large rock in the temple yard with Monk Dong-eun, the chief priest of Cheoneunsa Temple. Even without the delicacies of the mountains and the sea, the autumn leaves that you see before your eyes are the best side dish. Leaving behind the brief meeting, Monk Muyeo’s footsteps head deep into the mountain valley. Thinking about meeting Monk Doban, Monk Muyeo’s face is already filled with childlike innocence. Oseonam, a remote place with no electricity and no refrigerator. It is a small hermitage named “I become Buddha and I become a god.” Monk Muyeo and Monk Jamun dig for young radish and make kimchi stew and mushroom tangsuyuk. A heartfelt meal for Monk Muyeo who has come a long way. Monk Muyeo’s autumn memories are piling up. ■ (2) Part 2. Delicious Suyang In Seosan, Chungcheongnam-do, we met Monk Gyeongun, who is diligently practicing while sharing food. Monk Gyeongun helped with autumn kimchi at a mushroom farm and quickly made delicious mushroom stew and mushroom perilla leaf wrap with the mushrooms he received. He invites his followers to share the taste of autumn. This time, colorful flower rice cakes and delicious strawberry snowdrops bloom from the fingertips of Kyungun Seunim. The place we arrived at after taking the rice cakes that we had tasted first was Muryangsa Temple in Taean. Unlike regular temples, it is filled with a strong coffee aroma. The head monk of Muryangsa Temple, Jeongsan Seunim, uses coffee, not tea, to communicate with people and practice charity. Temple food and coffee are other names for practice for the two monks! We will meet the two monks' slightly different methods of practice. ■ (3) Part 3. A Table Above the Clouds In Amisan Mountain in Gokseong, Jeollanam-do, there is Cheontaeam, a quiet temple buried in the clouds. It is a famous place where you can see Jogyesan Mountain, Mohusan Mountain, and Mudeungsan Mountain at a glance, and the sound of chopping firewood echoes through the quiet hermitage. As we follow the monk carrying the firewood he had personally burned, a container of roasted sweet potatoes appears. It seems that the great monk is preparing a special snack for the believers. We have welcomed familiar faces at Cheontaeam. The believers came to offer a warm meal for the monk who lives alone. From fragrant grilled deodeok to the clean and delicious braised radish. A special meal is prepared for the great monk. - We met monk Jeongsan, who is practicing alone on Baekunsan Mountain in Gwangyang, Jeollanam-do. Monk Jeongsan says that a bowl of soybean paste stew that he makes himself is enough for him, even without any special side dishes. He goes on a daily walk after finishing the meal. After climbing a steep path, we arrived at Sangbaekunam, a hermitage in Baekunsa Temple, which is over 1,000 meters above sea level. A cup of coffee is served by Monk Seolman under the picturesque scenery of Sangbaekunam, perched on a cliff. The fragrant aroma of coffee quickly spreads throughout the temple. ■ (4) Part 4. Special food at a mountain temple, Jikjisa Temple, a thousand-year-old temple in Gimcheon, Gyeongsangbuk-do. What kind of special food do monks eat? Today is the day to eat the special autumn meal at Jikjisa Temple! When the cabbage and autumn crops grown by Monk Jongmyeong arrive at the offering room, the hands of Bodhisattva Jihye Sim, who is famous for her good taste and has been the head of the offering room at Jikjisa Temple for 30 years, become busy. Today’s menu includes Songi Jjamppong with plenty of fresh Songi, a hamburger with soybean meat, various fried foods, and braised lotus root. A sumptuous meal is prepared. On this special day in autumn, we follow a day in the offering room where the monks are busier and make blessings with rice. - Cheongoksa Temple in Pohang, Gyeongsangbuk-do, where the legend of Queen Seondeok’s skin disease still remains. The autumn harvest, the reward of sweat this year, is in full swing. Unlike regular yams that grow underground, sky yams grow on vines and grow on branches, to the plump sweet potatoes that hang in bunches. The joy of Cheongoksa Temple begins with the offerings made with the harvested crops. From Monk Mugu’s pumpkin flower dump