Korean Air will offer a new range of vegan inflight meals from the start of March.

Inspired by traditional Korean temple cuisine, a type of cuisine that originated in Buddhist temples of Korea, the airline’s new vegan inflight meals are made using a variety of fresh vegetables and seasonal ingredients.

Dishes such as steamed barley rice with burdock, roasted shiitake mushrooms, mung bean jelly salad, and roasted tofu with plum salsa sauce can be enjoyed by passengers in all classes.

Dishes including ginkgo nut porridge, as well as roasted yam with soybean paste, will be available for Prestige and First class passengers.

Different Korean vegan dishes will be served depending on the route and season.

Korean Air currently provides six types of vegetarian meal options: vegan, lacto-ovo vegetarian, East Asian vegetarian, Hindu vegetarian, Jain vegetarian and raw vegetarian.

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Vegan meals will be available to pre-order on all international routes departing from Korea in March.

Korean Air will also introduce a new selection of carefully curated wines next month, curated in collaboration with Marc Almert, who was named the world’s best sommelier by the International Sommelier Association in 2019.

Korean Air is currently undergoing a merger with fellow South Korean airline Asiana Airlines, which is undergoing approvals internationally.