Ven. Beopsong of Yeongseon Temple, left, delivers a lecture on Korean summer temple food at Le Cordon Bleu London, Tuesday. The Buddhist nun demonstrated how to make bibimbap with lettuce and steamed eggplant for students taking the Plant-Based Culinary Arts course in collaboration with the Korean Cultural Center UK and the Cultural Corps of Korean Buddhism.
Courtesy of KCCUK Read More [INTERVIEW] Ven. Beopsong shares Korean temple cuisine's legacy of simple, seasonal dishes.
