Another important aspect of Korean Temple Food cooking is the use of plant-based ingredients. This not only enhances the natural flavors of the food but also provides a variety of nutrients that are essential for good health. One of the key takeaways from her demonstration was the importance of using fresh, seasonal ingredients. BCIHMCT students were treated to a demonstration of the art of Korean Temple Food cooking by the chef. The event has been conceptualized as part of celebrating 50 years of diplomatic alliance between India and South Korea. The lecture and demonstration was conducted by the esteemed Korean Buddhist Monk and Michelin Star Chef, Ven. This was part of a special lecture on the topic of "Korean Buddhism Temple Food" at BCIHMCT, New Delhi. Jeong Kwan shared her knowledge and experience with the students of BCIHMCT, leaving them with a deeper understanding of the art of Korean Temple Food cooking. This philosophy is evident in the way she approaches each ingredient and the methods she uses to prepare them.ĭuring her recent visit to India, Ven. Her approach to cooking is a reflection of her deep knowledge and experience, as well as her Buddhist philosophy of mindfulness and gratitude. Jeong Kwan has gained worldwide recognition for her expertise in Korean Temple Food cooking.
Jeong Kwan, an esteemed Korean Buddhist Monk, and Michelin Star Chef. At the forefront of this movement is Ven. This is the philosophy behind Korean Temple Food, a unique style of cooking that has been practiced in Buddhist temples in Korea for centuries. Food is often seen as a source of nourishment for our bodies, but it can also be a source of nourishment for our souls.
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