On the 25th, a bowl-ceremony experience event. Provided by the Swedish Korean Cultural Center
The Swedish Korean Cultural Center announced on December 16 that it held two Korean cuisine events in Stockholm during November, focusing on fine dining and temple cuisine.
On November 7, the center hosted a fine dining pop-up event titled "Banju: Dining Note from Korea," and from November 25 to 27, it held a temple cuisine program called "Table of Practitioners: The Philosophy and Practice of Korean Temple Food."
The "Banju" event was jointly organized by the cultural center and the Swedish creative group Baluga. Baluga oversaw the spatial design and menu concepts, while Jang Geunyoung, head chef at Ett Hem Kitchen, reinterpreted dishes such as Jajangmyeon, flatfish mulhoe, and soboro in a fine dining course format. Traditional Korean liquors were served as highballs and cocktails.
The temple cuisine program, "Table of Practitioners," focused on introducing the philosophy and cooking methods of Korean temple food in Sweden, where vegetarian culture is widespread. On November 25, Buddhist monk Beopsong, a master of temple cuisine, led a bowl-ceremony experience. On November 26, chef Oh Kyungsoon, who previously served as head chef for monk Jeonggwan, presented temple cuisine menus using local Swedish ingredients.
On November 27, monk Beopsong held a hands-on seminar at the cooking studio Aveqia. Swedish food service experts, institutional chefs, and members of the national chef team participated to discuss the potential for incorporating temple cuisine into institutional meal services.
Yoo Jiman, Director of the Cultural Center, stated, "It was an opportunity to introduce the elegance and flavors of Korean cuisine in different ways," and added, "We confirmed the potential for Korean cuisine to expand into Sweden's gastronomy, education, and overall lifestyle."
© The Asia Business Daily(www.asiae.co.kr). All rights reserved.
