Korea Temple Food Cultural Centre ★ 4.7
The Korea Temple Food Cultural Centre, affiliated with the Jogye Order of Korean Buddhism, teaches the temple food tradition that is entirely plant-based and excludes the five pungent roots (garlic, onion, chive, green onion, and wild garlic). Temple food is one of Korea's most distinctive culinary traditions, relying on fermentation, drying, and seasoning with sesame, perilla, and doenjang. Classes cover seasonal wild vegetable preparation, soy paste-based dishes, and the philosophical approach to food as a form of meditation practice. One of Seoul's most culturally distinctive cooking experiences.