[Arts & Culture] Exploring Korea's centuries-old temple food culture

Time now for our weekly Arts and Culture segment.

That means we have our culture correspondent Song Yoo-jin in the studio.

Welcome!

Happy Friday!

What do you have for us today?

Here in Korea, there's a saying: Food is medicine.

Temple food is one example, a cuisine steeped in mindfulness, simplicity, and centuries of care.

Now, it's on track to being recognized as part of the nation's cultural legacy.

Here's the full story.

Grinding. Chopping. Boiling.

Here, cooking is more than just technique.

It's meditation in motion.

These colorful ingredients are being transformed into Korean temple cuisine: Soybean soup, 된장국, cucumber kimchi, 오이 김치, and wild greens over noodles. 나물 비빔밥.

Each dish reflects core Buddhist values: respect for life and a ban on "five pungent vegetables" believed to disturb inner peace.

"I've learned so much, not just about recipes, but about food itself. I used to think vegetarian dishes lacked flavor, but temple food is delicious. It feels light, comforting, and good for your health."

"I never really knew how to cook with wild greens. But now, I finally understand how to use ingredients I've always seen at the market."

"Korean temple food has finally received the recognition it deserves.

Last month, the Korea Heritage Service announced plans to designate it as a National Intangible Cultural Heritage.

That's food for thought."

The agency cited the cuisine's historical continuity, cultural uniqueness, and its ability to evolve with the times.

Since the introduction of Buddhism to ancient Korea during the Three Kingdoms period, temple food has been passed down through generations.

"In Northeast Asia, especially Korea, monks have traditionally farmed, foraged, and cooked their meals, creating a distinct culinary tradition. Korean temple food centers not only on vegetables and grains, but also on fermented foods like jang and kimchi. That's why it's increasingly seen as both nourishing and in harmony with nature."

Because temple cuisine has long been practiced across Korea, the Cultural Corps of Korean Buddhism spent years systematizing its philosophy, core ingredients, and preparation methods.

The upcoming heritage designation is the result of that effort.

And next, the Buddhist community is setting its sights on a larger goal: becoming a UNESCO Intangible Cultural Heritage.

A tradition that treats food as medicine and the body as a temple, now preparing to take its place on the global stage.

Let's start with the big question: When will the Korea Heritage Service announce its final decision?

The KHS must announce its final decision within 30 days of the initial designation notice.

During this period, the agency gathers feedback, both from the public via its official website and from industry insiders in related fields.

The final evaluation is made by the National Intangible Cultural Heritage Committee.

Since the announcement was made on March 21st, we can expect the official result sometime next week.

And now, let's dig a bit deeper into Korea's temple food culture.

You visited some cooking classes for your report.

What was that like?

The first class I visited was more of a hobby-level course, open to a wide range of participants, from people in their 20s to those in their 50s and 60s.

The second class, though, was much more specialized.

It was for students preparing for the Korean temple food specialist certification, a nationally recognized exam held twice a year.

Over 5-hundred people have passed it since it was first introduced in 2015.

It includes both written and practical exams, and many of the students there were motivated by health reasons, or had plans to turn their training into a business, especially as demand for temple food continues to grow.

I didn't even know there was an official certificate for temple food chefs.

Fascinating.

And it seems like interest is spreading globally, too.

For our viewers overseas, any way they can experience Korean temple food for themselves?

Yes, I asked the Cultural Corps of Korean Buddhism the same question.

They've been working with Korean Cultural Centers abroad to hold lectures and cooking classes internationally.

And if you're planning to visit Korea, I highly recommend stopping by the Korean Temple Food Center and the Institute of Korean Temple Cuisine 'Hyangjeoksegye,' both near Anguk Station on Line 3.

There, you can explore the history of temple food and even try making some dishes yourself.

Both institutions also offer English-language websites.

Our culture correspondent Song Yoo-jin, thank you for that report.

My pleasure.