The Depth of Korean Cuisine Without Meat: Temple Food Served at Camp Humphreys

Korea Buddhist Culture Business Group Hosts Luncheon at UN Command Chaplain Symposium

The Korea Buddhist Culture Business Group announced on June 11 that it held a temple food luncheon for about 150 participants and soldiers in conjunction with the UN Command Member States Chaplain Symposium at Camp Humphreys in Pyeongtaek, Gyeonggi Province, on June 10.

Temple cuisine of Baekyangsa Temple of the Jogye Order of Korean Buddhism. Korean Buddhist Culture Business Group

This event was organized as part of a temple food culinary culture campaign. The purpose was to introduce the value of Korea’s traditional food culture and Buddhist culture to military chaplains and personnel from various countries who visited Korea to attend the symposium.

The luncheon was prepared by Balwoo Gongyang, a temple food restaurant operated by the Korea Buddhist Culture Business Group. The menu included over 20 dishes, such as young radish soybean paste soup, fresh coriander salad, crispy mushroom, stir-fried soy meat with red pepper paste, vegetable japchae, peanut sauce wheat pancake, mulberry syrup tomato mozzarella salad, grilled zucchini, five-color braised tofu, bangajang pancake, summer vegetable and bean salad, braised shishito peppers, and lotus root potato sandwich with basil tofu soy sauce, among others.

In particular, the lotus root potato sandwich with basil tofu soy sauce, which combines the aroma of lotus root, the texture of potato, and basil tofu soy sauce, was well received by the participants, according to the Korea Buddhist Culture Business Group. Attendees showed interest in the cooking methods that preserved the natural taste of seasonal ingredients without using meat, as well as the balanced menu composition.

Venerable Ilhwa, head of the Korea Buddhist Culture Business Group, said, "Temple food is a traditional Korean food culture that embodies the Buddhist spirit of respecting nature and life. I hope this event will serve as an opportunity for participants from various countries to understand and exchange the value of Korean Buddhist culture."

The group continues its efforts to promote temple food through operating the Korean Temple Food Center, implementing a certification system for temple food chefs, and expanding education and experiential programs. Temple food was designated as a National Intangible Cultural Heritage in 2025. Building on this, the group also plans to lay the groundwork for its inscription on the UNESCO Intangible Cultural Heritage list.

This content was produced with the assistance of AI translation services.