Join us for a festival of Korean food in Canopy Market, King’s Cross at the Jung Festival. A curated selection of Korean dishes, inspired by the traditional Korean markets, sijang (시장). Right next to Canopy Market, at The Crossing, a Culture Hub will be held as well, where you can experience traditional games, try on Hanbok, discover Korean-inspired fashion, accessories, and a range of craft and design pieces. Don’t miss this opportunity to enjoy Korean food and culture in one place! https://jungfestival.uk/?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAZXh0bgNhZW0CMTEAc3J0YwZhcHBfaWQMMjU2MjgxMDQwNTU4AAGnMHzYbHUK0P74K6qDSiN47aWVq2U1YT_sIvDupD3SnXcgnHsJBJIj7UW8Jq

In partnership with Le Cordon Bleu London and Cultural Corps of Korean Buddhism Join us for the Korean Temple Food Demonstration with the Venerable Yeogeo at the Le Cordon Bleu London on 27 April 2026. The Ven. Yeogeo is a Buddhist nun and a renowned expert in temple food, currently residing at Geungnaksa Temple in Yongin, Gyeonggi Province. She has been officially designated as a Temple Food Artisan by the Jogye Order of Korean Buddhism. In partnership with Le Cordon Bleu London and the Cultural Corps of Korean Buddhism, this demonstration will feature seasonal plant-based dishes that illustrate the care and thought that characterises temple food. Featured recipes for this event will be Lettuce Ssam with Gochujang, Tofu with Pickled Sansho Pepper, Courgette with Cheonggukjang Dressing and Citrus Slaw with Mandarin Syrup. Event Details: ●Date: Monday 27 April 2026, 6:30pm (BST) ●Venue: Le Cordon Bleu London ●Tickets: Free - Booking Essential ●Demonstrations: Lettuce Ssam with Gochujang, Tofu with Pickled Sansho Pepper, Courgette with Cheonggukjang Dressing, Citrus Slaw with Mandarin Syrup The Venerable Yeogeo Ven. Yeogeo is a Korean Buddhist nun and a renowned expert in temple food, currently residing at Geungnaksa Temple in Yongin, Gyeonggi Province. She has been officially designated as a Temple Food Artisan by the Jogye Order of Korean Buddhism. Since her ordination, she has devoted herself to the practice of temple food under the guidance of monks and nuns with deep knowledge of Buddhist culinary traditions. To help people engage with temple food in a more approachable and relatable way, she actively offers lectures and workshops at various institutions. Through her teaching, she conveys the values of mindfulness found in both the preparation and the act of eating food. In the spirit of self-sufficiency, she also grows her own ingredients through farming. Ven. Yeogeo is also active internationally. In 2018, she gave a lecture on temple food in Hong Kong and later led an online Korean-Myanmar temple food education programme. In 2022, she participated in the “Taste of Paris” event in France, where she introduced temple food through tasting sessions and gave special lectures to high school students in Nantes. In Japan, she has deepened cultural exchange by offering temple food tasting events and lectures. Currently, she continues to teach temple food at various institutions across Korea, sharing the meditative and spiritual values embedded in traditional temple food. Join Livestream: https://www.youtube.com/watch?v=k-LBxzQEqb0 Book now! https://www.cordonbleu.edu/london/guest-demonstration-venerable-yeogeo/en Image Credit: The Cultural Corps of Korean Buddhism

Korean Cuisine Workshop at Capital City College, Westminster Centre This Spring, the Korean Cultural Centre UK and Capital City College are opening the Korean Cuisine Workshop as part of Korean Cuisine Month. The workshop will be held in 4 sessions, on Saturdays from 25 April to 20 June, from 10am to 1:30pm, at the Capital City College, Westminster Centre (formerly Westminster Kingsway College - Victoria Centre) in London. The fee for each session is £60, and £100 for two sessions. The workshop will be taught by the college's Chef lecturer. Places are limited so don't forget to book your spot! At the K-Street Food Session (25 April), you will get to try making the famous Korean fried chicken, Tteokbokki, and Korean corn dog. For the Fermentation - Kimchi Session (23 May), experience Gimjang (김장, making kimchi for the winter), and try Dubu kimchi (두부김치, tofu with stir-fried kimchi). For the Fermentation - Jang Session (13 June), you will explore three key Korean Jangs—Gochujang, Ganjang and Doenjang—and discover three dishes using these Jangs: Jangtteok (장떡), Oi muchim (오이무침, spicy cucumber salad) and Ssamjang dubu stir-fry (쌈장 두부볶음). At the Vegan Session (20 June), you will be focusing on food sustainability with Korean recipes. Try making Japchae (잡채), Vegetable Bibimbap, Vegetable Bibim Mandu (야채 비빔 만두). Places are limited, so reserve them now! Every participant will receive a goodie bag with bibigo products! Event details ● Workshop dates: 25 April, 23 May, 13 June, 20 June ● Time: 10:00 - 13:30 (BST) ● Venue: Capital City College, Westminster Centre (formerly Westminster Kingsway College - Victoria Centre) ● Age: 16+ ● Price: £60 each or £100 for two workshops To apply for the Korean Street Food Workshop, click here. To apply for the Fermentation - Kimchi Workshop, click here. To apply for the Fermentation - Jang Workshop, click here. To apply for the Vegan Workshop, click here. In partnership with Capital City College, Bibigo

In partnership with the Cultural Corps of Korean Buddhism Take a step into Korean Temple Food with Venerable Jeong Kwan. Get to learn the culinary philosophy and the mindfulness of Temple Food and have a sneak peek at her new recipe book! Event Details ●Date: 1 November 2025, 2pm ●Venue: Korean Cultural Centre UK ●Price: Free ●Booking Essential Venerable Jeong Kwan Abbess of Cheonjinam Hermitage, Baekyangsa Temple Known worldwide as the "philosopher chef" Ven. Jeong Kwan is the abbess of Cheonjinam Hermitage at Baekyangsa Temple in Jangseong, South Jeolla Province, and a master chef of Korean temple food designated by the Jogye Order of Korean Buddhism. Featured in Season 3 of the Netflix series Chef's Table, she has introduced Korean temple food all over the world. Also selected as an award recipient in the Asian category in Global Icon Awards 2022, she has made a great contribution in propagating Korean Buddhist culture, as well as temple food. “Food is never just food—it is made with plants using sunshine, wind, and water, which means all ingredients are a part of nature. So are humans, as we share the air and space with everyone and everything else. We must learn to respect nature as a way to reciprocate and appreciate with gratitude. It is our duty to take greed out of our intentions and take what we need and waste less.” -Ven. Jeongkwan Book now! https://forms.gle/fNrwqKTo3DhVRfCH7

In partnership with CORD by Le Cordon Bleu and Cultural Corps of Korean Buddishm In partnership with CORD by Le Cordon Bleu and Cultural Corps of Korean Buddhism, we are delighted to announce a Korean Temple Food pop-up as a part of Korean Temple Food Week. On Friday 31st October 2025, join world-renowned Buddhist nun and chef Venerable Jeong Kwan for a rare, one-night-only dinner at CORD. The star of Netflix’s Chef’s Table will present an exclusive menu of spiritual Korean temple cuisine, marking a landmark moment for London’s plant-based dining scene. Venerable Jeong Kwan will present a multi-course dinner rooted in centuries-old monastic tradition which will give you the opportunity to engage a culinary philosophy that is as mindful as it is masterful. Event Details ●Date: 31 October 2025, Dinner (6-9 pm) ●Venue: CORD by Le Cordon Bleu ●Price: £88 for 3 courses ●Booking Essential Book now! https://www.cordrestaurant.co.uk/news-and-events/an-exclusive-evening-of-korean-temple-cuisine-with-venerable-jeong-kwan