The Korean Cultural Center in Sweden will present a comprehensive three-part series on Korean Temple Food in Stockholm this November 2025, designed to introduce the philosophy, culinary traditions, and sustainability principles of Korean temple cuisine to Swedish audiences and industry professionals. The programs will showcase the unique aspects of Buddhist culinary practices that have been preserved for centuries in Korean monasteries.
The series will feature two distinguished experts in Korean temple cuisine. Venerable Beop Song, the abbot of Youngseonsa Temple and former instructor of the Temple Food curriculum at Le Cordon Bleu London, will lead an authentic Baru Gongyang experience. Chef Oh Kyungsoon, owner-chef of Doosugobang and a leading researcher of traditional Korean plant-based cuisine, will present live cooking demonstrations showcasing dishes adapted to locally available ingredients. Chef Um Janghyun will also participate in the cooking programs.
The first program, titled "Baru Gongyang Experience," will take place on Tuesday, November 25, 2025, offering two sessions from 5:30-6:30 PM and 7:00-8:00 PM at the Mezzanine of the Korean Cultural Center located at Kungsholmsgatan 23, 112 27 Stockholm. Led by Venerable Beop Song with Korean-English interpretation, participants will be introduced to the rituals and order of Baru Gongyang, including the recitation of the Five Contemplations, a mindful plant-based temple meal with short meditation and breath-led pacing, and a zero-waste closing ritual. Registration is available through Eventbrite.
The second program, "Live Cooking & Tasting Event," is scheduled for Wednesday, November 26, 2025, from 5:30-8:00 PM on the third floor of the Korean Cultural Center. Led by Chef Oh Kyungsoon and Chef Um Janghyun with Korean-English interpretation, the event will begin with a welcome Korean tea service and short introductory video, followed by live cooking demonstrations of key dishes. Participants will enjoy a four-course tasting menu based on temple-style plant-based cuisine, concluding with a Q&A session accompanied by traditional Korean alcoholic beverages and tea.
A separate "Professional Hands-on Seminar" will also be held on Wednesday, November 26, 2025, from 5:30-7:30 PM on the third floor of the Korean Cultural Center. This program follows the same format as the live cooking event but is exclusively by invitation only for food service industry professionals. Chefs, culinary students, and those involved in menu development who wish to participate must email their name, affiliation, and job title to rsvp@kkultur.org to receive a private RSVP link upon confirmation.
These programs represent a unique opportunity for Swedish audiences to experience the philosophical and practical aspects of Korean temple cuisine, which emphasizes mindfulness, sustainability, and the use of seasonal, plant-based ingredients. The events aim to bridge cultural understanding through the universal language of food while highlighting the spiritual and environmental consciousness inherent in Buddhist culinary traditions.
