[INTERVIEW] Ven. Beopsong shares Korean temple cuisine’s legacy of simple, seasonal dishes

As perilla leaves are a seasonal summer time vegetable in Korea, seen here’s a plate of grilled perilla leaves, made by Ven. Beopsong, the chief Buddhist nun at Yeongseon Temple, based on the unique recipe she discovered from one other nun, her senior, the late Ven. Seongkwan, throughout an interview with The Korea Occasions on the temple in Daejeon, Monday. Korea Occasions photograph by Shim Hyun-chul