During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into types of hangwa, Korean traditional confectionery.

During the Goryeo Dynasty, sangchu ssam (wraps made with lettuce), yaksik, and yakgwa were developed, so spread to China and other countries.

[1] None of these varieties of kimchi contain garlic, scallions, or jeotgal (salted fermented seafood), as foods in the genus Allium are generally avoided by traditional Buddhist monks and nuns of China, Korea, Vietnam, Japan, and India.

Tongdosa located in Yangsan, South Gyeongsang Province is known for its dureup muchim (두릅무침, sauteed shoots of Aralia elata), pyeogobap (표고밥, shiitake rice), nokdu chalpyeon (녹두찰편, steamed tteok, a rice cake made with mung beans) are well-known dishes as well as kimchi, saengchae (생채, cold salad), twigak (튀각, a fried dish with without coating), and jeon (pancake) made with young shoots of Toona sinensis.

[1] Haeinsa, located in Hapcheon, South Gyeongsang Province, is not only famous for the Tripitaka Koreana but also specialty of the temple cuisine such as sangchu bulttuk kimchi (상추불뚝김치, lettuce kimchi), gaji jijim (가지지짐, pan-fried sliced eggplant), gosu muchim (고수무침, sauteed coriander leaves), sandongbaekip bugak (산동백잎부각, fried leaves of Lindera obtusiloba),[4] meouitang (머위탕 Petasites japonicus soup), songibap (송이밥, rice dish made with matsutake), solipcha (솔잎차, tea made with leaves of Pinus densiflora).