Korean Cultural Centre UK hosts Korean Temple Food Week
The Korean Cultural Centre UK (Director: Seunghye Sun), in collaboration with the Cultural Corps of Korean Buddhism (Director: Venerable Ilhwa) and Le Cordon Bleu London were delighted to host ‘Korean Temple Food Week’ from 28 October – 3 November 2025 in London.
This collaboration celebrated Korean Temple Cuisine’s growing status as a source of inspiration within the global culinary scene.
During the week-long event, Director Seunghye Sun and Venerable Ilhwa engaged directly with audiences sharing insights on Korea’s recent hosting of APEC and discussing the cultural and philosophical value of temple food in light of its potential for UNESCO Intangible Cultural Heritage inscription.
Director Seunghye Sun said “Temple Food is centred on a philosophy of harmony and a coexistence with nature. Cooking as a form of meditation means appreciating all living beings through each bowl of food and awakening a sense of reverence for life itself. This week has demonstrated that the Korean taste is more than just culinary — it is an art of the heart. By embracing seasonal ingredients and viewing food as a gift of life, temple cuisine has long expressed the warmth and spiritual essence of K-Culture.”
Programme Overview
The Korean Temple Food Week included:
- Temple Food Lectures by Venerable Yeogeo (Abbess of Geungnaksa Temple, Yongin)
- Temple Food Pop-up Restaurant at CORD by Le Cordon Bleu, led by Venerable Jeong Kwan (Abbess of Cheonjinnam Hermitage, Baegyangsa Temple, Jeollanam-do)
- Temple Food Meditation at the Korean Cultural Centre UK
- Media and Influencer Workshops
Highlights
October 28 (Tuesday) — Temple Food Lecture by Venerable Yeogeo
A special lecture was held for members of the culinary industry and the public, attended by more than 80 participants. The demonstration featured mushroom rice with seasonal vegetables, lotus root and cabbage salad, and acorn pancakes, all prepared using ingredients readily available in the UK. The audience showed great enthusiasm, asking detailed questions about ingredients, monastic life, and the philosophy of temple food.
October 29 (Wednesday) — Le Cordon Bleu Vegetarian Cuisine Students’ Workshop
Students from the school’s vegetarian culinary programme learned to prepare songpyeon (rice cakes), mung bean pancakes, and lotus root salad, alongside sujeonggwa (cinnamon punch). The hands-on session deepened participants’ understanding of temple cooking techniques and seasonal Korean cuisine.
October 31 (Friday) — Temple Food Pop-up Restaurant at CORD by Le Cordon Bleu
For the first time in the UK, Venerable Jeong Kwan presented a full-course temple dining experience, serving both lunch and dinner.
The menu included:
- Appetisers: Lotus root, potato, and seaweed crisps
- Starter: Black sesame porridge and water kimchi
- Main Course: Millet rice, root vegetable soup, steamed 3 years aged kimchi, soy sauce marinated mushrooms, dried persimmon with gochujang, stir-fried greens and courgettes, spinach and oyster mushrooms, mung bean pancakes, jocheong glazed shiitake mushroom, and steamed courgette tofu
- Dessert: Fermented tea from Cheonjinnam Hermitage, traditional Korean sweets, pine flower cookies, dried figs, and kumquat preserves
Before each course, Venerable Jeong Kwan introduced the philosophy of Buddhist cuisine and guided guests through a short meditation, transforming the meal into a holistic experience of mindfulness and gratitude.
November 1 (Saturday) — Temple Food Meditation at the Korean Cultural Centre UK
Interest was so high that all 80 available places were filled within three days of being announced. Participants joined Venerable Jeong Kwan in a meditative food experience and gained a deeper insight into Korean Buddhist culture.
November 3 (Monday) — Media & Influencer Workshop
At Le Cordon Bleu London, Venerable Jeong Kwan hosted a hands-on cooking session for journalists and influencers, featuring some of her signature dishes — jocheong glazed shiitake mushroom and dried persimmon with gochujang. Participants then recreated the recipes under her guidance.
The Korean Cultural Centre UK, the Cultural Corps of Korean Buddhims, and Le Cordon Bleu London have collaborated since signing an MOU in 2020. Since 2021, the partnership has introduced Korean temple cuisine to UK audiences through lectures and culinary programmes.
The 2025 Korean Temple Food Week formed part of Le Cordon Bleu’s 130th anniversary celebrations, further deepening culinary and cultural exchange between Korea and the UK. The three institutions plan to continue their collaboration to promote Korean temple cuisine, Korean gastronomy, and cultural heritage across the UK and beyond.
- Ends -
For further information and a selection of press images about the Korean Temple Food Programme, please contact Yoonseo Jung on ys.jung@kccuk.org.uk / +44 (0)20 7004 2612.