Anchor: American food enthusiasts will have the opportunity to learn more about Korea’s Buddhist cuisine and culture for a week. A number of events introducing Korean temple dishes, including cooking classes and food tastings, are under way in New York. 
Our Kim Soyon has more.
 
Report: A promotional week kicked off in New York Monday, highlighting Korean Buddhist temple cuisine. 
 
The Cultural Corps of Korean Buddhism operated by the Jogye Order has begun Temple Food Week events, with a cooking class at the Culinary Institute of America in upstate New York. 
 
At the cooking class held Monday, Korean dishes including bibimbap were showcased. 
 
Venerable Jeokmun, a famed expert in temple cuisine, explained the characteristics of Korean temple food and recipes. He emphasized that preparing for food is no different than spiritual discipline.
 
After the class, some 150 students tasted the food they had created.
 
This year, the event organizers will highlight how monks use vegetables they grow themselves in temple gardens for Buddhist cuisine. They will also introduce various recipes without the five spicy ingredients prohibited at temples, such as garlic, spring onions and chives.
 
On Wednesday, a dinner banquet will be held with U.S. media experts invited as guests. Star chefs, including Korean-American Judy Joo, media personalities and opinion leaders will also take part in the event and talk about Korean Buddhist culture and cuisine.
 
On Saturday, a CBS news program will highlight ingredients for temple food, while another cooking class is scheduled next Monday at the Institute of Culinary Education. 
 
Korean temple cuisine will also make an appearance at the 2014 Summer Fancy Food Show to be held at the Jacob K. Javits Convention Center in Manhattan from June 29 to July 1. 
 
It is the third promotional event for Korean temple food in New York City, following similar events in 2010 and 2012.
Kim Soyon, KBS World Radio News.