WWOOF (World Wide Opportunities on Organic Farming)

WWOOF Korea (World Wide Opportunities on Organic Farming) held a workshop on September 15 at Maji Temple Food that covered the upcoming Asio Gusto 2013 Slow Food International Festival, a live cooking demonstration preparing sticky rice wrapped in lotus leaves, a meditation eating led by a monk, and an information-gathering open forum. There were approximately 20 participants from all over the world who enjoyed this workshop and each came away with valuable information pertaining to the “slow food” movement, its implications for the individual and society at large, and the goals set out by WWOOF Korea.  Personally, it was a great experience eating healthy, new foods (something new to me these days) and meeting some interesting people in the process. I highly recommend WWOOF Korea sponsored events and programs for anyone interested in getting involved with organic farming and the “slow food” movement.

For more information on WWOOF Korea, visit their Facebook homepage and their home site for general information and updated calendar of events:




Maji Temple Food Restaurant

Seoul, Seocho-gu, Bangbae-dong, DongGwang-ro 59

Telephone: 02-536-5228

Website: www.templefood.com

Email: kkim213@naver.com

For directions to Maji Temple Food (which are tricky, believe me!), go to Naebang Station, Line 7. Exit 6. Walk straight about 10-15 minutes, passing a CitiBank and then a Nonghyup Bank on your left and a GS gas station on your right. At the next big intersection, cross the road and turn left. Maji will be on your right, two blocks down.


DSC_0918These are the only participants brave enough to be photographed on this occasion.

DSC_0922WWOOF staff member Jung Hee Park gives a very informative presentation on the importance of “slow food,” its importance in biodiversity and species’ preservation, and community building.

DSC_0930Our cooking instructor leads  the demonstration of sticky rice wrapped in lotus leaves. It was nice to see someone with so much energy and vitality, especially at that age.

DSC_0937Some participants try to cut the large lotus leaves into sections before adding the rice balls.

DSC_0932We got to sample some yungeun (lotus root snack), which was not only tasty but a first time experience for me.

DSC_0934The instructor teaches the participants how to cut the large lotus leaf into sections.

DSC_0949After forming the rice into balls and wrapping them in the leaves, the final product looks something like this.

DSC_0956Gu Jeol Pan (9 Part Dish): A bird’s eye view of our meditation eating main course.

DSC_0971A monk gives a short story followed by instructions on how to meditate while eating.

DSC_0980It was a little strange when you have your patience tested by holding off on delicious food. 

DSC_0990We finally get to taste test our food, albeit very carefully and methodically.

DSC_1049Our cooking instructor brings up our finished sticky rice that we got to enjoy with our meal.

DSC_1056I’m used to eating sticky rice filled with all kinds of nuts, dates, and jujubes, but these were equally as delicious.

DSC_1057One of our many vegetarian dishes with a sweet citron sauce.

DSC_1062Here is another vegetarian side dish that we were given.

DSC_1069Maji Temple Food and its restaurant were great hosts and providers of the delicious foods. I will definitely stop by again to try out their other menu items, especially their kong bulgogi (BBQ made from beans)!

DSC_0916Here is what the Maji Temple Food restaurant menu looks like. It is pretty diverse considering everything is vegetarian and super healthy.

DSC_1068At the restaurant itself, you’ll find traditional ornaments with rustic appeal like these.


Recent Posts

Comments are closed.