Ven. Jeongkwan brings essence of Korean cuisine to New York

Ven. Jeongkwan gives a lecture on Korean temple food at the Culinary Institute of America in New York, Dec. 7. Courtesy of Korean Food Promotion Institute

Ven. Jeongkwan, a renowned chef of the Jogye Order specializing in Buddhist temple food, recently captivated New York City with her insight and culinary expertise.

She shared the rich philosophy and unique flavors of Korean temple cuisine with enthusiastic audiences, including culinary professionals and students, during a special lecture series on Dec. 7 and 8.

The event, organized by the Ministry of Agriculture, Food and Rural Affairs, and the Korean Food Promotion Institute, offered a glimpse into the world of temple food, known for its natural ingredients and mindful preparation.

Dishes demonstrated by Ven. Jeongkwan include, from left, soy sauce tofu with fresh kimchi, dried persimmon seasoned with bokbunja (black raspberry) syrup and shiitake mushroom braised with jocheong (grain syrup). Courtesy of Korean Food Promotion Institute

Ven. Jeongkwan’s lectures, titled "The Philosophy of Korean Food Found in Temple Cuisine," delved into the values and meanings behind Korean cuisine, highlighting the symbiotic relationship between food, respect for all living beings and the environment.

The highlight was a demonstration where she prepared dishes such as shiitake mushrooms braised with jocheong (grain syrup), soy sauce tofu with fresh kimchi and dried persimmon seasoned with bokbunja (black raspberry) syrup, each representing Korean culinary traditions.

On Dec. 7, Ven. Jeongkwan addressed the Culinary Institute of America’s faculty and 130 students. The institute's dean Brendan Walsh expressed his admiration, noting the lecture's impact on his understanding of self-respect and ecosystems. The students echoed this sentiment, appreciating the opportunity to experience Korean food crafted with care and patience.

Ven. Jeongkwan talks about Korean temple cuisine for American food industry professionals at the Sempio Yondu Culinary Studio in New York, Dec. 8. Courtesy of Korean Food Promotion Institute

The following day, in collaboration with the Korean Cultural Center in New York, Ven. Jeongkwan hosted another session for food industry professionals at the Sempio Yondu Culinary Studio.

Chef Valentin Abreu of the American Culinary Federation spoke highly of the aromatic and flavorful qualities of the aged sauce and paste used in her cooking, as well as her respectful approach to food.

Yim Kyeong-sook of the Korean Food Promotion Institute noted the eco-friendly nature of Korean cuisine and its contribution to ecosystem sustainability.

"We will strive to further promote the strengths of Korean food around the world with such merit," Yim said.