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.@Westking host Buddhist nun and chef Woo Kwan for Korean temple food cooking demonstration

Westminster Kingsway College (WKC) and Capital City College Group (CCCG) were delighted to host the Korean Cultural Centre UK and Buddhist nun and chef, Woo Kwan, as they introduced her new book ‘Korean Temple Food’ to London for the very first time.

Woo Kwan is a temple food expert and leading practitioner of this discipline. She was in London to launch her new cook book – the first Korean temple food cook book to be written in English – and host a special cooking demonstration at Westminster Kingsway College where she guided students through the intricate art of preparing several dishes.

Described as “a perfect meal, full of nature’s goodness” she shared her philosophy and principles behind Korean temple food. Kwan also hosted a book launch at the Korean Cultural Centre UK, where the public were able to enjoy a selection of dishes and discuss the origins and meaning behind Korean Temple cooking.

Terry Tinton, Head of Faculty at WKC said: “It was a really fantastic experience for our students as they were able to witness ingredients and food combinations they hadn’t used before. It was definitely an inspiring event for our young chefs.”

Korean Temple food Day One Selection 0010


For over 1,700 years, in Buddhist temples across Korea, monks and nuns have prepared meals using only fresh, seasonal vegetables in accordance with Buddhist principles. Today, Korean Temple Food, the original “slow food,” is gaining international fame for its simple yet flavoursome dishes.

Made with no animal products, Temple Food forbids the use of five pungent vegetables (onions, garlic, chives, green onions and leeks) and only natural seasoning is used. Each Korean temple across the peninsula has various recipes for preparing their own style of temple food.

WKC and CCCG were delighted to be involved in this amazing culinary tradition of the Korean Buddhist Temples – which was the first time has been brought to the UK.

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