[Weekender] Buddhist chef Ven. Jeongkwan on spring sprouts, cooking and nature
Food&BeverageApr 12, 2019
For Ven. Jeongkwan, spring sprouts are the very essence of spring. Every tiny shoot has come to be what it is by enduring the cold winter months. “It is that energy of nature that we’re sharing today and that will help us to stay strong this spring,” she said as she kicked off a cooking demonstration featuring temple-style rice porridge with wild spring herbs. If it wasn’t for this event, organized by Sempio, South Korea’s No. 1 soy sauce maker, it would have been difficult to meet her in person