Food for Soul: The Nourishing Philosophy of Korean Temple Food with Michelin Star Chef Ven. Jeong Kwan

March 23, 2023, New Delhi

Food is often seen as a source of nourishment for our bodies, but it can also be a source of nourishment for our souls. This is the philosophy behind Korean Temple Food, a unique style of cooking that has been practiced in Buddhist temples in Korea for centuries. At the forefront of this movement is Ven. Jeong Kwan, an esteemed Korean Buddhist Monk, and Michelin Star Chef.

 Ven. Jeong Kwan has gained worldwide recognition for her expertise in Korean Temple Food cooking. Her approach to cooking is a reflection of her deep knowledge and experience, as well as her Buddhist philosophy of mindfulness and gratitude. This philosophy is evident in the way she approaches each ingredient and the methods she uses to prepare them.

 During her recent visit to India, Ven. 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 was part of a special lecture on the topic of "Korean Buddhism Temple Food" at BCIHMCT, New Delhi. The lecture and demonstration was conducted by the esteemed Korean Buddhist Monk and Michelin Star Chef, Ven. Jeong Kwan. The event has been conceptualized as part of celebrating 50 years of diplomatic alliance between India and South Korea. BCIHMCT students were treated to a demonstration of the art of Korean Temple Food cooking by the chef.

 One of the key takeaways from her demonstration was the importance of using fresh, seasonal ingredients. This not only enhances the natural flavors of the food but also provides a variety of nutrients that are essential for good health. Another important aspect of Korean Temple Food cooking is the use of plant-based ingredients. Ven. Jeong Kwan emphasized the benefits of a plant-based diet, not only for the environment but also for our health. Studies have shown that a diet rich in plant-based foods can reduce the risk of chronic diseases such as heart disease, diabetes, and certain types of cancer.

 Ven. Jeong Kwan's visit to Chandiwala Estate was also significant as she observed the organic growth of many Indian herbs, vegetables, and medicinal plants. This is an important aspect of Korean Temple Food cooking as it emphasizes the importance of eating food that is grown in harmony with nature. When food is grown organically and eaten with purity, it not only nourishes our bodies but also our souls.

 Food is not just a source of nutrition; it is also a source of cultural identity and spiritual nourishment. Korean Temple Food is a reflection of this philosophy and Ven. Jeong Kwan's expertise in this field has helped to bring this tradition to the world stage. As we continue to search for ways to live a healthier, more meaningful life, the lessons of Korean Temple Food cooking can provide us with a roadmap to nourishing both our bodies and our souls.

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