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More than once, while living in Korea, I ate at Sanchon. Sanchon serves Korean temple food, which is entirely vegetarian. Although not a vegetarian myself, I lived among many of them, so it was an easy choice when entertaining visitors from out of the country.
Sanchon publishes recipes lacking in ingredient amounts and full directions on its site, including this one for ginkgo nut rice, known as 은행 밥 (eunhaeng bap) in Korean. Use your best judgment and enjoy the results.
Material gingko nuts, soil dureup (edible shoots of a fatsia), rice and seasoned soy sauce (soy sauce, parched sesame, and sesame oil) How to cook 1) Boil gingko nuts, which are peeled off, together with rice. 2) When the rice boils, put edible shoots of fatsia in them, and boil them again. 3) When the rice is boiled, mix them well, add seasoned soy sauce and serve them.