"I tell people to learn our food before studying abroad. Otherwise, even if you go to places like Italy, you end up creating strange dishes that are neither Korean nor Italian. You must first develop an understanding of our food."
Sunjae, a master of temple cuisine, made these remarks about the value of Korean food that chefs should embrace at a media event on May 26. The event, titled "Seungso Pine Nut Noodles," was hosted by the Korea Buddhist Culture Promotion Agency at the Korean Temple Food Culture Experience Center in Jongno-gu, Seoul.
She also shared an experience: "A famous foreign culinary school director I met said, 'Our school doesn't teach fusion. We only teach tradition. Fusion is up to the students.'"
Sunjae captivated judges and viewers on Netflix's "Culinary Class Wars 2" with dishes as pure as clear water and fresh air. "Monks and temple food are what preserve our traditional culture," she said. "If our children cannot make kimchi, the culture itself will disappear."
When asked about the best food, she emphasized seasonal ingredients. "Perfect organic food is hard to find, and the closest thing to perfection is seasonal food," Sunjae explained. "Buddhist scriptures also state that illnesses arise according to the seasons, so eating food in accordance with the seasons can prevent and cure diseases."
Ilhwa, director of the Korea Buddhist Culture Promotion Agency, said at the event: "Last year, Temple Stay participants reached approximately 350,000, a record high, with 56,000 foreign participants." He added, "We will lay the groundwork for temple food to be inscribed on UNESCO's Intangible Cultural Heritage list."