#South Korea #Seoul #Korean Cuisine #Sustainable Culture #Temple Food

Korean Temple Cuisine: A Journey into Sustainable Culinary Heritage

Korean temple cuisine has recently captured the world's attention after being designated as an Intangible Cultural Heritage by the Korean government. This ancient practice, enriched by 1,700 years of Buddhist wisdom, emphasizes not only vegetarian food but also a philosophy rooted in the respect for all life, moderation, and gratitude. The cooking methods focus on plants that highlight the natural flavors of seasonal ingredients, embodying harmony between nature and humans. These values resonate strongly in today's global context, where sustainability and mindful living are paramount.

To share the cultural and spiritual depth of temple cuisine with the international community, the Cultural Corps of Korean Buddhism organized three significant global events this year. These included large festivals, academic symposiums, and cultural diplomacy initiatives abroad.

Significant Events

In June, the 4th Korean Temple Food Festival took place at the aT Center in Seoul, marking the largest event of its kind in a decade. Eleven temples from across Korea participated, offering a range of programs such as lectures, hands-on workshops, and demonstrations led by six master monks and nuns specializing in temple cuisine. The event attracted over 20,000 visitors over two days, with a remarkable 47% of attendees aged between 20 and 30, indicating a growing interest among the younger generation in sustainable plant-based eating.

In August, the International Academic Symposium on Temple Cuisine was held at the National Palace Museum of Korea, where experts from Korea, the United States, the UK, Italy, and China came together to discuss “The Potential of Temple Cuisine as Sustainable Culinary Culture.” Brendan R. Walsh, Dean of the Culinary Institute of America, emphasized the importance of Ogwan-ge (Five Contemplations)—the Buddhist reflections recited before meals—to understand the significance of gongyang (offerings). He noted that “its principles directly address the core of culinary practice and its future,” expressing interest in incorporating these values into the CIA's curriculum.

From late October to early November, the “Temple Food International Cultural Diplomacy” initiative brought together gourmet experts and influencers in Paris and London to directly present the contemplative spirit of temple cuisine. In France, the Korean dish “Deodeok Beomuri” (marinated Deodeok root) prepared by Master Yeogeo Sunim gained acclaim during a dinner hosted by the Republic of Korea’s embassy, commemorating the upcoming 140th anniversary of diplomatic relations between Korea and France.

In the UK, the essence of temple cuisine was conveyed through the “Korean Temple Food Week,” co-hosted with the Korean Cultural Centre UK and Le Cordon Bleu London. Venerable Yeogeo Sunim lectured at Le Cordon Bleu London, while renowned temple chef Jeong Kwan Sunim highlighted the restraint and meditative nature of temple cuisine through a lunch and pop-up restaurant at the gourmet venue “CORD by Le Cordon Bleu.” Emil Minev, Dean of Le Cordon Bleu London, remarked, “Temple cuisine embodies a culinary practice that harmonizes with nature and respects life, and I strongly support future efforts by the Cultural Corps to have temple cuisine recognized by UNESCO.”

Future Prospects

The Cultural Corps has continued its cultural diplomacy following the signing of a tripartite Memorandum of Understanding (MOU) with the Korean Cultural Centre UK and Le Cordon Bleu London in April 2021, arranging regular lectures and demonstrations on Korean temple cuisine as part of Le Cordon Bleu's plant-based culinary program.

Temple cuisine unique essence is now taking initial steps toward recognition on UNESCO's list of intangible cultural heritage. The Cultural Corps hopes that temple cuisine will develop into a recognized model for sustainable living and spiritual wellness, encouraging global exchange around a plant-based culinary culture that connects Korea with the world.

Meanwhile, visitors can experience Korean temple cuisine at key locations operated by the Cultural Corps of Korean Buddhism. At the “Korean Temple Food Center” in Insadong, Seoul, one-day introductory workshops for international participants provide insights into temple cuisine. At “Balwoo Gongyang,” the world's first Michelin-starred temple restaurant, guests can savor the essence of temple cuisine through menus crafted from fresh seasonal ingredients.

The healing and contemplative power, along with the wisdom of sustainable living that a simple bowl of food conveys, is now spreading across the globe.