Lotus Roots, Lotus Leaves

Long before Tupperware or cardboard boxes for take-away lunches, Koreans carried their home-cooked meals in lotus leaves when they had to go on the road. Yeonipbap or yeunipbap ( 연잎밥) was made from wrapping a mixture of glutinous rice, sorghum, millet, ginkgo nuts, jujubes, chestnuts and even diced lotus rhizomes in layers of lotus leaves and then steaming the securely-tied bundle.

Pumpkin slice as garnishing to lotus leaf rice

This nutritious and substantial meal preserved well by the lotus leaves, is still common in Korea, China, Vietnam and Chinese communities elsewhere. It probably comes closest to Middle Earth’s “lembas” which fortified those in the Fellowship of the Ring on their long journey. Just as the elvish bread had its own virtues, steamed rice in lotus leaves has long been regarded as a wholesome dish with some medicinal properties.

Pretty in pink - Sliced and pan-fried lotus root or rhizomes

The 16th - century Chinese Compendium of Materia Medica identified different parts of the lotus plant ( Nelumbo nucifera ) which were believed to address different ailments. For instance, lotus leaves and stems were used to treat people suffering from heat stroke in summer. Today, there are various kinds of on-going research to study the anti-inflammatory, anti-cancer, anti-bacterial, etc. properties of the lotus –from the seeds, leaves, rhizomes and even stems.

Grilled lotus roots or rhizomes with mushrooms on a bed of pine leaves

The lotus leaf alone can appear in other forms, aside from functioning as a food wrapper. You can drink it as herbal tea. Lotus leaf wine is served to one’s ancestors during family rituals by members of the Yean Yi clan of Oeam Village, Asan, Chungcheong-nam-do. Lotus leaves are even crushed into powder before sprinkled onto rice served with vegetarian meals in temples as Buddhists regard the lotus not merely as a symbol of enlightenment, but also as nature’s medicine to purify the body.

The Koreans have produced lotus leaf tea; question is - How can they market it?

So if you’re looking for some virtuous cuisine in Korea, you might want to check out the following places. One blogger recommends Mulmaegol (713-5486, 019-696-5486), in Jeju which offers yeonipbap. The restaurant serves the dish with various banchan ( side dishes) “including tofu sprinkled with cilantro, mushrooms, and fermented radish leaves. Gamrodang is another restaurant which offers vegetarian dishes in Seoul ( Jongno-gu Hwa-dong 87-1). Or if you fancy going the distance, join the templestay program in Daewonsa in Boseong, Jeollanamdo which offers cooking lessons for lotus leaf rice.

 Not temple cuisine but the lotus leaf rice is on the left

sources:

http://www.buddhistchannel.tv/index.php?id=45,9314,0,0,1,0

http://eng.gg.go.kr/entry/Gungwon-Hanjeongsik-Gunpo-si-Gyeonggi-do-korea
http://www.cj100.net/english/sub06/?menucode=06_05
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http://www.visitkorea.or.kr/enu/SI/SI_EN_3_1_1_1.jsp?cid=349112
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http://jejulife.net/2008/10/19/vegetarian-restaurants-by-jenie-hahn-jeju-south-korea/
http://www.whitelotusaromatics.com/newsletters/lotus2.html
http://joongangdaily.joins.com/article/view.asp?aid=2923841