Korean temple cuisine has become a hot trend because it makes vegetarian food so delectable, cleansing and beautiful. Vegetarians often rely on garlic and onion to give a fuller flavor to their dishes. But Buddhist monks are banned from eating foods from the onion and garlic family.

Why? It raises the, um, passions. In other words, it can make you horny and angry. You better look at that blooming onion in a different way.

Instead, Korean buddhist recipes rely on carefully fermented Korean sauces. Soy sauce, soy bean paste and red pepper paste are aged like fine French cheeses. Take a look at a recent expedition to a Buddhist temple to learn the craft. And yes, the narrator is yours truly.