The Philosophy of Hansik in Korean Temple Food
* Co-presented by Korean Cultural Center New York and the Korean Food Promotion Institute, and with special support from Sempio Yondu.
Friday, December 8th, 2023 @ 1 pm & 5 pm
Yondu Culinary Studio
(254 Front St, New York, NY 10038)
The Korean Cultural Center New York (KCCNY) is excited to extend an upcoming culinary event, co-presented by the Korean Food Promotion Institute and with special support from Sempio Yondu.
This special occasion will feature a captivating lecture and tasting by the Venerable Jeong Kwan Seunim. During this exclusive event, Venerable Jeong Kwan Seunim will delve into a theoretical discourse around ganjang (soy sauce) and doenjang (soybean paste), both having undergone fermentation processes of 5 and 20 years, respectively. Attendees will have the unique and delightful opportunity to sample both products.
Following the talk, the Venerable Jeong Kwan Seunim will provide a captivating cooking demonstration, presenting two dishes that highlight the richness of the fermented sauces. To ensure that everyone can savor the flavors, the dishes will be thoughtfully packaged in individual lunch-boxes for all to enjoy.
Please join us in the esteemed presence of Venerable Jeong Kwan Seunim, as she shares her profound philosophy on Korean temple food.
About the Ven. Jeong Kwan Seunim
Ven. Jeong Kwan Seunim, a Buddhist nun, selected as one of the “Plant-Forward Global 50” by Eat Foundation and the Culinary Institute of America, and known as “The Philosopher Chef” by the New York Times, has made influential insights into the field of Buddhist temple cooking methods focused on the future of sustainable eating practices. Her Buddhist cultural approach to eco-friendly eating practices has been shaped over centuries and handed down based on the foundation ofBuddhist philosophy.
Ven. Jeong Kwan seunim, appearing in Chef’s Table Season 3 by Netflix, was featured in the screening of the 2017 Berlin Film Festival in the category of documentary film series. Since then, her philosophical wisdom in temple food cooking and eating practices have been shared globally.
