Korean Temple Food is gaining renewed global attention following its recent designation as a National Intangible Cultural Heritage, a milestone that highlights its cultural, spiritual, and sustainable value.
Rooted in more than 1,700 years of Korean Buddhist wisdom, temple food embodies a philosophy of respect for life, moderation, and harmony with nature. Its plant-based cooking methods emphasise seasonal ingredients and mindful preparation, aligning closely with today’s growing interest in sustainability and wellness.
To share the cultural and spiritual depth of temple food with the international community, the Cultural Corps of Korean Buddhism hosted several major events in Seoul, including the 4th Korean Temple Food Festival at the aT Center – the largest in a decade. Eleven temples presented lectures, workshops, and demonstrations led by master monks and nuns, drawing over 20,000 visitors, nearly half in their 20s and 30s. An international symposium at the National Palace Museum of Korea further spotlighted temple food’s potential as a sustainable culinary model.
For travellers inspired by this cultural momentum, Korea offers several immersive ways to experience temple food firsthand. In Seoul’s Insadong district, the Korean Temple Food Center provides accessible one-day workshops ideal for international visitors. Guided by trained instructors, participants learn the philosophy behind temple cuisine while preparing simple, reflective dishes.
A short walk away, Balwoo Gongyang – the world’s first Michelin-starred temple food restaurant – serves refined seasonal courses that distill the purity and meditative spirit of monastic dining.