Lee Dong-wook said, “Today, I want to talk about what and how to eat with a heart,” he said. Regarding the intensively-inspired monks of the world, the monk’s admiration, including the Philosopher Chef (2015 New York Times) and the Inspiration for Western Chefs (2016 British Guardian), added, “I am just a monk. It’s just a thing. “

The Buddhist monk Jeong Kwan said, “I didn’t take it at first.” I said, “I’m not a chef.” “I wanted to make our country known.” “Thousands of foreign staff had taken a meal in Tianjinam for several days,” he said.

In particular, the monk was called ‘Sharon Stone’ by US documentary staff. The monk replied, “It was meant to be an all-round artist. It was really proud.”

The monk also said, “I was invited to the Berlin International Film Festival and stepped on the red carpet.” Whenever the work was finished, the standing ovation came out. The reason was our Koreans.

The monks of the temple define the temple food that the world is paying attention to. “The temple food is the food that the monks serve to perform.” The temple food is meat-free. Eat only the minimum amount of energy that can be done and eat with joy. ”

Host Lee Dong-wook visited Tianjinam in Jeonnam and prepared a meal with the monk ahead of the New Year’s Day. The monk Jeong Gwan said, “You must take out the taste and aroma of the ingredients as much as possible.”

While preparing the food, the monk and Lee Dong-wook made an unexpected chemistry with a big smile. The monk shuddered, saying, “I wasn’t able to perform.”

The monk said, “Why did Korean temple food come to the spotlight?” There is a storytelling about ingredients and food. They are fascinated by Korean fermented foods such as miso, soy sauce and kimchi. But I recently opened a temple restaurant near Seoul. “Suggestion came. I thought a lot of worries. I haven’t been to Temple Stay for three years.” I brought out the temple food to be with the public. ”

Show MC Jang Do-yeon tasted Buddhist monk’s temple food with foreigners from all over Europe. After seeing the taste of the temple, they said, “It’s a different level.” “I had a taste of temple food for the first time,” Jang Do-yeon said, “There was a prejudice that the body is not good taste. But it’s really delicious. I ate quite a lot and I felt strong.”

On the other hand, at the flex corner, which is the signature corner of Uktalk, the monk Jeong Kwan continued his talk with a friendly atmosphere, unlike his concern. When the keyword ‘chef’s BTS’ came out, the monk was fortunate to say, “I don’t know the names of the chefs.” Lee Dong-wook mentioned Michelin star chefs and explained, “When Kim Jang-cheol becomes a famous chef from home and abroad, he comes to learn how to make kimchi.”

“In the beginning, I was with the domestic chefs. The kimchi of the temple is easy to eat, because the kimchi is not coming in. It has been handed down for about two years. Explained. He said, “The star chef also wash dishes. Of course, we have to pull weeds in the field.” “I have five stars.”

In the subsequent talk, host Lee Dong-wook and show MC Jang Do-yeon had a chat with the monk. When the monk followed the car, Lee Dong-wook and Jang Do-yeon kept calm and solemn.

Lastly, the monks of the bylaws talked about the “day of birth” about the decisive time in life. “When I was 14 years old, I was thinking ‘How do I die?’ A few years later, my mother died suddenly. When I came down to the temple, my father waited for the daughter in the temple for 20 days. My father was impressed with the taste and went down to me three times. He died just a week later. ” He added, “Communication through food opened my heart with food. I will be with you forever.”

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