SEOUL, Jan.5 (Korea Bizwire) – Seonjae, 60, is one of the most renowned experts on Korean temple food, dedicating nearly three decades to developing recipes, raising public awareness, and campaigning to improve the Korean diet.
Temple food is similar to vegan food, but the main difference is that “there’s a dose of wisdom in Korean temple food”, she said, adding that eating and living a monastic life is not just about satisfying one’s hunger or staying healthy, but also about achieving awakening through food.
Korean Buddhist cuisine usually forbids meat, the five spices (garlic, green onion, leek, wild chive, and asafetida), and MSG.
Seonjae recently published a book, What Do You Eat for Living?, sharing her story practicing Buddhism to cultivate her mind and body and overcoming lung cancer through monastic, simple-yet-healthy food. She was designated by the Korean Buddhist Jogye Order as a “Temple Food Master,” becoming the first Buddhist practitioner with the title.
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