Korean Temple Food: A National Intangible Cultural Heritage Expanding Globally Through Cultural Diplomacy and Events

Korean Temple Food Gains Global Recognition as a National Intangible Cultural Heritage

SEOUL, South Korea — Nov. 26, 2025 /PRNewswire/ — Korean Temple Food, a culinary tradition steeped in 1,700 years of Buddhist philosophy, is experiencing a renaissance on the global stage following its designation as a National Intangible Cultural Heritage by the South Korean government. This unique vegetarian cuisine transcends mere sustenance, embodying a philosophy of respect for life, moderation, and gratitude, which resonates with today’s growing emphasis on sustainability and mindful living.

To promote this rich culinary heritage, the Cultural Corps of Korean Buddhism has organized a series of international events aimed at sharing the spiritual and cultural significance of temple food. This year alone, three major events have showcased the depth and diversity of this culinary art.

In June, the 4th Korean Temple Food Festival took place at the aT Center in Seoul, marking the largest gathering of its kind in a decade. Eleven temples participated, offering a variety of programs including lectures, hands-on workshops, and cooking demonstrations led by master monks and nuns. The festival attracted over 20,000 visitors, with nearly half of attendees aged 20 to 30, highlighting a burgeoning interest in plant-based diets among younger generations.

August saw the Temple Food International Academic Symposium at the National Palace Museum of Korea, where experts from around the globe convened to discuss the potential of temple food as a sustainable culinary culture. Brendan R. Walsh, dean of The Culinary Institute of America, emphasized the relevance of the Buddhist practice of Ogwan-ge (Five Contemplations) in modern culinary education, suggesting that its principles could shape the future of cooking.

The cultural outreach continued in late October and early November with events in Paris and London, where the contemplative spirit of temple food was introduced to European culinary experts and influencers. In Paris, a dinner reception at the Korean Embassy featured the Korean-style salad ‘Deodeok Beomuri,’ which received enthusiastic feedback. Meanwhile, in London, ‘Korean Temple Food Week’ showcased lectures and dining experiences at Le Cordon Bleu, featuring renowned Temple Food Master Venerable Jeong Kwan Sunim, who is celebrated for her meditative approach to cooking.

Emil Minev, Dean of Le Cordon Bleu London, praised temple food as a culinary practice that embodies harmony with nature and respect for life. He expressed strong support for the Cultural Corps’ efforts to have temple food recognized by UNESCO as an Intangible Cultural Heritage of Humanity.

The Cultural Corps has been actively promoting temple food since signing a Memorandum of Understanding with the Korean Cultural Centre UK and Le Cordon Bleu London in April 2021. Regular lectures and demonstrations are now part of Le Cordon Bleu’s Plant-Based Culinary Arts Program.

Visitors to Korea can immerse themselves in this unique culinary culture at the ‘Korean Temple Food Center’ in Insadong, Seoul, where one-day workshops are available for international participants. Additionally, the Michelin-starred restaurant Balwoo Gongyang offers a refined dining experience featuring seasonal ingredients that capture the essence of temple food.

As the world increasingly seeks sustainable living practices, the healing and contemplative spirit of Korean Temple Food is poised to inspire a global audience, fostering a deeper connection between culinary arts and spiritual well-being.

For more information, inquiries can be directed to the Korean Temple Food Center at +82-2-733-4650 or Balwoo Gongyang at +82-2-733-2081.

This article was produced by Cision PR Newswire, our trusted news partner. The views expressed and the content presented here are solely those of the author and may not fully reflect the opinions of Thailand Business News.