Nestled in a serene Buddhist temple three hours south of Seoul, South Korea, monk Jeong Kwan has quietly become an influential figure in the global culinary world. Her meals, crafted for fellow monks and occasional visitors, including renowned Michelin-starred chefs, have earned her a reputation for blending ancient Buddhist traditions with modern food philosophies. Despite not owning a restaurant, Kwan gained worldwide recognition when she was featured in Netflix’s *Chef’s Table*. Her episode showcases Korean Buddhist temple food, focusing on dishes like pickled radishes and homemade kimchi, while highlighting the spiritual and sustainable principles at the heart of her cooking.
Baekyangsa Temple, Kwan’s home, is tucked into the mountains of Naejangsan National Park. The temple’s courtyards are lined with traditional earthenware jars filled with fermenting ingredients like soy sauce and gochujang, some of which have been aging for decades. This tranquil setting, steeped in history, contrasts with the busy energy inside Kwan’s kitchen. Though equipped with modern culinary tools, gifted by some of her industry friends, Kwan prefers to rely on simple, time-honored techniques. For her, food is not just about flavor—it’s about mindfulness and connection. “You should stir with your hands, not utensils,” Kwan tells me through a translator. “Your fingertips carry your energy into the food.”
This philosophy has drawn culinary masters like Eric Ripert of Le Bernardin, as well as chefs seeking inspiration, like Aitor Zabala of the two-Michelin-star restaurant Somni in Los Angeles. Zabala, along with his team, recently spent time at Baekyangsa during a trip to Seoul. Their stay, which included sleeping on mats and attending 4 a.m. meditative prayers, was about more than just learning new recipes—it was about understanding how sustainability and simplicity can lead to extraordinary flavors. Korean temple cuisine is vegan and omits pungent ingredients like onions and garlic to preserve harmony with nature, showcasing seasonal vegetables and handmade sauces that nourish both body and spirit.
For many chefs, visiting Kwan’s temple is a transformative experience. Zabala reflects, “Her life is so different from mine, but we’re connected through our love of food. She’s shown me how to find creativity with limited resources.” In a world increasingly focused on sustainability, Jeong Kwan’s approach to food offers a refreshing perspective, blending spiritual practice with culinary artistry to inspire chefs and home cooks alike.
The original story is from Vogue