Learn to cook Korean Temple food with Shin Kim
Shin Kim, a native of Seoul, Korea, currently lives in New York City, where she founded Banchan Story, a culinary studio that combines cultural stories and tasty Korean dishes. Shin believes that each side dish—known as banchan in Korean—has a story to tell and deserves its own spotlight, whether it's a home favorite, has an interesting historical background, or features in a popular Korean drama.
Shin specializes in the art of simple culinary creations from the heart of her home kitchen. Following training at the Institute of Culinary Education in 2009, Shin refined her craft at some of New York’s finest Michelin-starred restaurants, including Jean Georges, Gilt, and Adour.
Shin studied Korean temple cuisine under the Buddhist nun Jeong Kwan at Chunjinam hermitage in South Korea and has also worked at Balwoo Gongyang, a restaurant in Seoul that specializes in Korean temple cuisine.
For additional recipes, check out Shin's cookbook, Vegetarian Dishes from My Korean Home, which includes 30 vegetarian recipes that have been updated for home cooks in the U.S. and tagged for common dietary concerns (vegan, gluten-free, nut-free, and spice levels). You will be able to mix and match different seasonings and ingredients from the recipes in this cookbook and beyond, so you can cook Korean dishes with a few essential Korean ingredients and locally available vegetables.