Jungkwan Sunim discussed chef training.
On the 26th, Jungkwan Sunim, who has studied temple cuisine for 50 years at Baekyangsa Cheongjinam, appeared as a guest on the tvN entertainment show 'You Quiz on the Block.'
Yoo Jae-suk noted, "World-renowned chefs often seek out Jungkwan Sunim." Jungkwan Sunim remarked about the food he teaches to chefs, "I focus on the most basic things. I go to the field to pick vegetables and cook with seasonal ingredients."
Jungkwan Sunim stated, "There are five spicy vegetables known as 'oshinchae.' I do not use garlic, green onion, wild chives, chives, and perilla sprouts. They create a lot of heat and have high nutrition, which interferes with meditation. If the energy is strong, I want to go outside, visit Insadong, and go to Cheongdam-dong. I do not eat in order to maintain a tranquil mind."
Jungkwan Sunim remarked, "The flavor of temple food greatly changes depending on the seasoning," and revealed 15-year-old soybean paste and soy sauce richly infused with the aroma of the sea. Jungkwan Sunim noted, "This is 30-year-old soy sauce. When it ages, it turns into salt crystals."
Jungkwan Sunim stated, "This is not something humans do, but what nature does over the four seasons." That day, Kang Ming-gu, the owner-chef of Korea's only Michelin 3-star restaurant, made an appearance. Chef Kang Ming-gu said he was greatly influenced by meeting Jungkwan Sunim in cooking.
Chef Kang Ming-gu mentioned, "I utilize soy sauce, fermented soybean paste, and gochujang in dessert menus, and the result is the Jangt Trio," adding, "Beyond cooking, I truly respect him. I visit the Sunim whenever I face difficulties."
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