Korean temple food reaches San Francisco
Ven. Seonjae of the Jogye Order explains the dishes and principle behind Korean Buddhist temple cuisine at the “Taste of Korea: Korean Temple Food” banquet held at the San Francisco War Memorial and Performing Arts Center in the U.S., Wednesday (local time).By Park Han-solKorean temple food created from wild and seasonal vegetables in observance of Buddhist principles has come to be one of the faces of the country's traditional cuisine, reaching the other side of the Pacific Ocean, specifically to San Francisco, the United States this week. A series of banquets and lectures dedicated to Korean temple cuisine has been organized by the Cultural Corps of Korean Buddhism (CCKB) under the Jogye Order, the nation's largest Buddhist sect, from Monday to Thursday (local time), at the invitation of Korea's Consulate General in San Francisco.The events, catering to some 260 attendees in the San Francisco Bay Area, have been helmed by Ven. Seonjae, who has mastered the art of curative, plant-based temple cuisine over the course of four decades.The monk was named “Master of Kor
Jun 17, 2022By Park Han-sol