The Korean Cultural Centre UK (hereinafter "KCCUK") successfully hosted a series of Korean Temple Food lecture at Le Cordon Bleu London from 27 to 29 April, in collaboration with the Cultural Corps of Korean Buddhism (Director: Venerable Ilhwa, hereinafter "KBCC") and Le Cordon Bleu London. The spring programme was led by Venerable Yeogeo, a master of Korean temple cuisine and Head Monk of Geungnaksa Temple in Yongin.

Public Masterclass on Korean Temple Food

On 27 April, Venerable Yeogeo delivered a special lecture and demonstration for approximately 100 members of the food industry and the general public. Featured dishes included lettuce ssambap (rice wraps), tofu stuffed with pickled Korean pepper leaves, seasoned courgette with fermented soybean paste, and citrus syrup-coated steamed rice cake. The demonstration showcased a variety of seasonal spring temple dishes using both distinctive Korean ingredients and ingredients readily available in the UK.

Following the presentation, attendees engaged in an active Q&A session, asking about temple food ingredients, monastic life, and Temple Stay programmes, demonstrating strong interest in Korean temple cuisine and Buddhist culture.

Korean Temple Food Lecture for Plant-based Culinary Arts Programme Students

On 28 April, a special class was held for students enrolled in Le Cordon Bleu London's Plant-based Culinary Arts programme. Under the theme "A Temple Spring Feast," Venerable Yeogeo demonstrated temple bibimbap, three-year fermented doenjang stew, braised tofu in gochujang sauce, and steamed tomatoes.

Students participated by observing the demonstrations and writing down the recipes, followed by a hands-on practical session in which they prepared temple bibimbap, three-year-aged doenjang stew, and steamed tomatoes. The class provided students with a deeper understanding of Korean temple food and its culinary techniques.

First-Ever Korean Temple Fermentation Food Class

On 29 April, a newly introduced course on Korean temple fermented foods was offered to students in the Plant-based Culinary Arts programme. This marked the first time that a fermentation-focused class had been held at Le Cordon Bleu London.

Venerable Yeogeo demonstrated the preparation of glutinous rice gochujang and gochujang pancakes while introducing Korea's rich fermentation culture and the diverse fermented foods found in Buddhist temples. Students also sampled various types of gochujang, including plum gochujang, barley gochujang, and pumpkin gochujang.

Participants showed keen interest throughout the session, asking questions about Korea's unique fermentation traditions, fermentation methods, and the role of fermented foods in temple life.

Continuing Partnership

KCCUK, KBCC, and Le Cordon Bleu London signed a Memorandum of Understanding (MOU) in 2020 and have been offering Korean temple food classes since 2021. Through continued collaboration, the partners plan to further promote Korean temple cuisine, Korean food, and Korean culture to audiences in the UK.