Temple food with wisdom of 1700 years of Korean Buddhism: Why does the world pay attention to it?


“Temple food helps me find inner peace and tranquility,” said people who visited Balwoo Gongyang, a pop-up restaurant located in the middle of Manhattan, New York City, and tasted Temple food. What philosophy is in Temple food that made New Yorkers feel calm?

Experience the full interactive Multichannel News Release here: https://www.multivu.com/players/English/9099951-temple-food-1700-years-korean-buddhism/

Temple food is a meal eaten by monks and nuns in temples. However, it does not just mean food. Still, it means appreciating the sincerity of everyone who worked hard until the meal was made, considering the entire process from growing the ingredients to making food as practicing the teachings of Buddha and cultivating oneself.

In addition, Temple food is currently being recognized as a new alternative food at a time when the climate crisis intimidates the future of humanity. Temple food is full of wisdom for a sustainable life because it includes ingredients harvested through eco-friendly cultivation, a low-carbon diet that does not use meat, a recipe that utilizes all ingredients, and a way of meal service, called “Barugongyang,” which drinks the water after pouring it into a bowl (“Baru”) and wiping.

For these reasons, the world has a keen interest in Temple food. It is being introduced as a “taste of Korea” around the world. In addition, Buddhist nun chef Jeong Kwan, who received global attention with the Netflix series “Chef’s Table,” had a Barugongyang workshop and demonstrated Temple food at the fifth “Encounter with Korean Traditional Buddhist Culture” held in New York City in August 2022. She delivered Buddhist values for nature and the environment at the event, drawing favorable reviews from New Yorkers.

Temple food is also popular among those dreaming of becoming chefs. In May this year, the Cultural Corps of Korean Buddhism signed an agreement with the Le Cordon Bleu and the Korean Cultural Center in France for Korean Temple food education, followed by a special lecture and tasting of Temple food.

Le Cordon Bleu London included Korean Temple food as a regular feature of the Diploma in Plant-Based Culinary Arts in 2021. The special classes on Temple food have been made at many schools, including Nantes Bougainville Cooking School in France and UC Berkeley in the United States. The number of people who want to learn Temple food is also growing.

If you plan to visit Korea, you can easily experience and taste Temple food in Seoul. You can just visit the Korean Temple Food Center in Insa-dong, one of the tourist attractions, and take the one-day class “Let’s learn Korean Temple food” in English every Saturday morning.

If it is not easy to find time, it is also good to visit Balwoo Gongyang, the restaurant where you can taste Temple food course meal. This restaurant won Michelin 1 Star for three consecutive years and used seasonal ingredients. If you want to fill your empty body and mind with sincere food in autumn, how about visiting Korea?

CONTACT: Woojin Kim, PR Team, [email protected], +82 2 2031 2043



SOURCE: Cultural Corps of Korean Buddhism

I want to grow my online platform to create awareness about ethical consumerism, environmentalism, and the plant-based lifestyle. My main mission is to share information that empowers people to make better choices and create a VEG NEW WORLD :)

Your support is vital and is helping me share the collected information with thousands of readers and viewers. I try to deliver exclusive stories and relevant content in a challenging commercial environment. Your contribution helps me to cover the costs that my service requires. Please consider contributing (no matter how small) to keep the information flowing so you can remain informed and have life changing interviews and stories to share.


Related articles

Hain Celestial Appoints Chris Jenkins as Global Impact Leader

  Appointment Reinforces Hain's Commitment to Advance its Global Impact...

Cresilon Announces Global Distribution Agreement for VETIGEL with Covetrus

  Revolutionary hemostatic gel for veterinary surgeons available in the...

Paving the Way for a Vegan Europe: The Plant-Based Manifesto and Its Vision for 2050

  The European Vegetarian Union (EVU) has launched a groundbreaking...

Vegan Triathlete Claims Continental Title

  Charm McShane Triumphs in Oceania Triathlon Sprint The first part...
Betty Tűndik
Betty Tűndikhttps://vegnew.world
Hi everyone! Nice to e-meet you! Here are a few things you should know about me. I am a conscientious, open-minded, adaptable to new experiences, and ambitious Business Development Manager with a Bachelor's Degree in Economics - Banking, Finance, and Accountancy. Through my studies, I've also obtained many naturopathic and nutrition degrees as well. Part-time jobs have added marketing, network marketing, event management, and store management skills to my experience throughout my career. Throughout my career, I have also been a Hotel Manager and owned a Bar/Restaurant & Internet Cafe. My online marketing and social media interactivity experience was gained when I and my husband started a business with an online/organic webshop & healthy lifestyle consultancy. I've improved my English at Cambridge Academy of English - 2003, in Cambridge. I live a conscious lifestyle, and try to protect the ecosystem. Animal lover and capable of helping others without judgment or negative reactions, this is thanked my knowledge in holistic therapies and the naturopathy courses I've followed. I cannot leave for my spiritual growth and the continuous development in alternative and holistic therapies, so I'm learning at Kyron School of New Consciousness, receiving a Bio Energo-therapist diploma. Thanks to all my experiences I've decided to venture into publishing and writing, while also continuing to learn many new things daily. I hope you enjoy reading my hand-picked news and check back for my weekly articles.