Salady announced on the 7th that it will roll out two new vegetarian Korean dishes developed with temple-food master Seonjae — Chili-Soy Carrot Noodles and Chili-Soy Chwinamul Bibimbap — starting on the 14th.
Part of Salady’s Chef Collection collaboration series, the dishes translate temple-cuisine techniques and plant-forward principles into approachable restaurant fare.
Salady says this is the first time Seonjae, South Korea’s first certified temple-food master, has partnered with a commercial dining brand. The company launched the project because its vegetable-forward mission aligns with Seonjae’s nature-centered culinary philosophy.
Both dishes skip meat and oshinchai, instead highlighting vegetables, mushrooms, and tofu. In temple cuisine, oshinchai refers to the pungent aromatics that are avoided—things like scallions, garlic, chives, wild chives (dalrae), and other strongly scented greens.
Temple cuisine focuses on seasonal ingredients and fermented sauces while excluding meat and oshinchai. Lately, it’s gained attention as a natural bridge between vegetarian restaurant options and health-conscious menus.
The Chili-Soy Carrot Noodles layer thinly sliced carrots over buckwheat noodles and are finished with a chili-soy dressing. The Chili-Soy Chwinamul Bibimbap comes in Salady’s poke-bowl format, combining chwinamul (wild greens) and other vegetables with a savory soy-based sauce.
During development, Salady dialed back heavy seasoning to let the vegetables and fermented soy flavors shine. Seonjae said, "I hope busy people can find true rest through their food."
Both dishes will be available as a limited-time offering for about two months starting on the 14th. Salady will also run promotions for app members to coincide with the launch.
