Korean Temple Cooking: Lessons on Life and Buddhism, with Recipes

Korean Temple Cooking offers an in-depth introduction to the food and philosophy of Korea’s Baekyangsa Temple, as practiced and shared by Jeongkwan Snim—the Buddhist nun featured in the first episode of Netflix' Chef’s Table Season 3.

Through interviews with Snim and explorations of her daily life, as well as essays and seasonal recipes, the book invites readers into the rhythms of Korean Seon (Zen) Buddhism. Cooking is both mundane practice and spiritual expression: recipes reflect a way of eating that is at once restrained, generous, and attentive to nature’s cycles.

All of the food presented in the book is vegan, consistent with East Asian Buddhist traditions that avoid the taking of life. 

Recipes are organized by season, with additional sections on rice, tofu, kimchi, noodles, and seasonings. Some are quick to prepare; others, like varieties of cheong—fruit, vegetable, or grain preserves—require a full year to ferment. This emphasis on patience and long-term care echoes the ethical and meditative values at the heart of the cuisine.

Photographs throughout the book document the temple grounds, kitchen tools, attire, and dishes, providing both visual context and a sense of lived experience.

Immersive and fascinating.

Hardcover. Color photographs throughout.