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Jeongkwan Snim lives as a Buddhist nun in the remote Cheonjinam temple near Baekyangsa, deep in the south of Korea. Korean Seon Buddhism has an ancient, spiritually influenced tradition of temple cuisine. Jeongkwan Snim grew up in this tradition and cooked for other temple residents and visitors for many years. She continues this vegan culinary tradition today, preparing dishes with vegetables from her garden, following the changing seasons.

Jeongkwan Snim became a global star when Netflix dedicated an episode of the series Chef’s Table to her. Netflix was alerted to her by Jeff Gordinier, author of the article "Jeongkwan, the Philosopher Chef" in the New York Times. Since then, Jeongkwan Snim has received invitations to numerous metropolises around the world.

Jeongkwan Snim knows a lot about ingredients and understands the secrets of fermentation. She says that it is actually nature and time that work together to create soy sauce, Doenjang, Gochujang, Kimchi, and vinegar. A finely woven network of respect for ingredients, personal dedication, and time defines her culinary art.

Jeongkwan Snim initially never intended to publish a cookbook. However, to demonstrate what food means in Buddhism, she eventually agreed to publish her culinary biography with author Hoo Nam Seelmann and share her most interesting recipes. This richly illustrated book spans a completely new world between the poles of Buddhist philosophy and culinary art.

Actual product image Jeongkwan Snim (German, Hoo Nam Seelmann, Véronique Hoegger, 2024)

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