Plant-based Buddhist temple cooking with the Venerable Jeong Kwan Seunim

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/k...

The Venerable Jeong Kwan Seunim is a Buddhist nun, selected as one of the Plant-Forward Global 50 by Eat Forum and the Culinary Institute of America and known as “The Philosopher Chef” by The New York Times. She shows us three different tofu dishes and talks to us about Buddhist temple cooking and sustainable eating practices. Her Buddhist cultural approach to eco-friendly eating practice has been shaped over centuries and handed down based on the foundation of Buddhist philosophy.

Although first and foremost a Buddhist nun, not a chef, she has had great opportunities to be involved in Buddhist temple food cooking practices ever since she became a nun at the age of 17. Jeong Kwan Seunim, appearing in Chef’s Table Season 3 by Netflix, has been featured in the screening of the 2017 Berlin Film Festival in the category of documentary film series. Since then, much of her philosophical wisdom in temple food cooking and eating practices have been spread out to the world. The Chunjinam hermitage, at Baekyangsa monastery, has received a great number of visitors who travel there from around the world, seeking to learn from Jeong Kwan Seunim. Jeong Kwan Seunim became the recipient of the prestigious Asia’s 50 Best Restaurants Icon Award 2022.

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