Korean Temple Food, Designated as a National Intangible Cultural Heritage
Temple food in Korea has long been shaped by Buddhist practice, developing over more than 17 centuries into a quietly distinctive culinary tradition.
Its recent recognition as a National Intangible Cultural Heritage has drawn new attention to a cuisine built on simple ingredients, careful preparation, and a clear ethical outlook. Rather than framing plant-based cooking as a trend, temple food treats it as a way to eat with awareness: dishes are prepared without animal products or artificial seasonings, and meals are approached as part of a respectful relationship with the natural world.
This connection between food, ecology, and reflection is increasingly resonating outside Korea. Over the past year, the Cultural Corps of Korean Buddhism has been sharing temple cuisine internationally through a series of events that combine scholarship, tasting experiences, and hands-on learning.
In June, the 4th Korean Temple Food Festival in Seoul brought together monks and nuns (Sunim) who specialize in this culinary tradition. Thousands of visitors—many in their twenties and thirties—took part in workshops and demonstrations, suggesting that younger Koreans are beginning to see temple food as both relevant and contemporary.
The conversation expanded in August at the Temple Food International Academic Symposium, where scholars and chefs from Europe, Asia, and the United States explored temple food’s potential role in sustainable gastronomy. Brendan R. Walsh, dean of The Culinary Institute of America, reflected on its guiding principles, noting that the Buddhist practice of contemplating one’s meal before eating aligns closely with the direction professional chefs are beginning to take.
Korea’s culinary diplomacy continued into the autumn with events in Paris and London. In France, a dinner hosted by the Korean Embassy highlighted dishes such as *Deodeok Beomuri*, showcasing how everyday ingredients can be transformed through mindful preparation. In London, the Cultural Corps partnered with Le Cordon Bleu for a week of lectures, pop-ups, and tasting sessions led by temple food masters, including Jeong Kwan Sunim, who is known internationally for her thoughtful, restrained approach to cooking. Emil Minev, dean of Le Cordon Bleu London, expressed support for pursuing UNESCO recognition, describing temple food as a practice that carries ethical considerations into the kitchen.
 |
| Venerable Yeogeo gave a lecture at the Le Cordon Bleu London Campus |
For travellers curious to explore the cuisine firsthand, two spaces in Seoul offer accessible entry points. The Korean Temple Food Center in Insadong hosts introductory workshops for international guests, while Balwoo Gongyang—recipient of a Michelin star—serves seasonal multicourse menus that reflect the quiet discipline of temple cooking.
As the Cultural Corps continues to promote this culinary heritage, temple food’s appeal lies not in novelty or spectacle but in its steady approach to eating: an invitation to consider how a meal is sourced, made, and shared. In a global food culture often driven by speed and excess, this measured way of cooking is beginning to find its place.
Korean Temple Food Center (edu.koreatemplefood.com / +82-2-733-4650)
Balwoo Gongyang (eng.balwoo.or.kr / +82-2-733-2081)
