Enjoy a distinguished cultural program highlighting Korean Buddhist temple cuisine, inscribed on UNESCO’s Intangible Cultural Heritage of Humanity list. Rooted in centuries-old monastic culture, Korean temple food reflects a way of living that values simplicity, seasonality, mindfulness, and harmony with nature. Prepared without artificial additives or excessive seasoning, temple cuisine emphasizes the natural integrity of ingredients and a balanced, attentive approach to cooking. Led by Venerable Jeong Kwan Sunim, one of the most respected practitioners of Korean temple food, the program introduces participants to the philosophical foundations underlying this culinary tradition. Through guided preparation and tasting, temple food is presented not merely as cuisine, but as a living cultural practice that integrates ethical awareness, attentiveness, and spiritual reflection into everyday life. The program also incorporates food meditation, guiding participants to slow down and engage all the senses—taste, aroma, texture, and breath—transforming a shared meal into a moment of presence and reflection. Menu:
Spring-Gathered Wild Greens (Namul)
Stir-Fried Dried Zucchini (Autumn Harvest)
Braised Shiitake Mushrooms with Rice Syrup
Dried Persimmon Salad with Gochujang
Allergy Note: Sesame, Soy, Rice, Korean Black Raspberry (Bokbunja)
New York City, NY; NYC