The Korean Cultural Centre UK (KCCUK), led by Director Seunghye Sun, collaborated with the Cultural Corps of Korean Buddhism and Le Cordon Bleu London to present an engaging series of Korean spring temple food lectures. The educational events took place at the prestigious Le Cordon Bleu London campus on Tuesday, May 20th, and Wednesday, May 21st, 2025, introducing British audiences to the ancient culinary traditions of Korean Buddhist monasteries.

Dr. Seunghye Sun, Director of KCCUK, expressed her hopes for the cultural exchange program, stating, "I hope the flavors—like a koan leading to enlightenment—can connect hearts to hearts. In the moment British citizens smile while holding a dish of spring temple cuisine, I wish for them to feel a connection to Korean aesthetics." Her words highlighted the deeper spiritual and cultural significance behind the temple food tradition, emphasizing its role in fostering international understanding.

The spring semester lectures were expertly conducted by Venerable Yeogeo, the Head Nun of Geukrak-sa Temple in Yongin and a recognized master of temple food preparation. On Tuesday, May 20th, she delivered a comprehensive special lecture designed for culinary industry professionals and members of the general public interested in Korean Buddhist cuisine. The well-attended session drew 60 participants who learned to prepare temple-style tofu gimbap, cabbage doenjangguk (soybean paste soup), and cucumber kkakdugi kimchi.

The Tuesday demonstration focused on various spring temple dishes that utilized ingredients easily obtainable in the United Kingdom, making the recipes accessible to local practitioners. Following Venerable Yeogeo's detailed presentations, the audience engaged in an extended question-and-answer session, asking numerous questions about temple food ingredients, preparation techniques, and aspects of monastic life. This enthusiastic response demonstrated a genuine and growing interest in Korean temple food and broader Buddhist cultural practices among British audiences.

Wednesday's session took a more academic approach, as the lecture was integrated into Le Cordon Bleu London's specialized Vegan Culinary Arts program. Venerable Yeogeo demonstrated four sophisticated dishes: perilla seed potato ongsimi (traditional Korean dumplings), cabbage and cucumber mul-kimchi (refreshing water kimchi), sorghum potato pancakes, and seasoned vegetables prepared with kelp vinegar. The educational format was specifically designed to maximize student engagement and learning outcomes.

The Wednesday program featured an interactive learning structure where students actively participated by writing down recipes while observing Venerable Yeogeo's step-by-step demonstrations. This hands-on approach ensured that students could accurately reproduce the dishes later. During the subsequent practical cooking session, students had the opportunity to prepare three of the four demonstrated dishes: perilla seed potato ongsimi, cabbage and cucumber mul-kimchi, and sorghum potato pancakes under professional guidance.

The practical cooking experience allowed students to enhance their understanding of Korean Buddhist culture and temple food philosophy by directly preparing seasonal Korean temple dishes using locally available ingredients. This approach bridged the gap between theoretical knowledge and practical application, giving students valuable experience in adapting traditional Korean recipes to Western kitchens and ingredient availability.

Kyle, one of the participating culinary students, shared his positive impressions of the unique learning experience, saying, "It was an honor to learn Korean temple food directly from the Venerable, which is not something we typically learn at school, and it was great to understand the differences in cooking methods." His comments reflected the novelty and value that students found in learning directly from a Korean Buddhist master chef.

Other students in the program also expressed deep gratitude for the opportunity to learn Korean temple food preparation techniques firsthand. Many found it particularly meaningful to gain detailed knowledge about Balwoo Gongyang, the traditional monastic meal etiquette that governs how Buddhist monks and nuns approach food preparation, presentation, and consumption. This cultural education component added significant depth to the purely culinary instruction.

The successful temple food lectures represent the continuation of an established partnership between the three organizations. KCCUK originally signed a comprehensive Memorandum of Understanding (MOU) with both the Cultural Corps of Korean Buddhism and Le Cordon Bleu London in 2020, formalizing their commitment to cultural and educational collaboration. Since 2021, this partnership has enabled KCCUK to conduct regular Korean temple food lectures and demonstrations for British audiences.

Looking toward the future, KCCUK has announced plans to continue its mission of promoting various aspects of Korean cuisine and broader Korean culture throughout the United Kingdom. The organization remains committed to building cultural bridges through food education, recognizing the powerful role that culinary traditions play in fostering international understanding and appreciation for Korean heritage among British communities.