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Seonjae, a master of temple cuisine, shared his experience of restoring health through a diet free of meat and *osinchae*. He emphasized his philosophy that both physical and mental well-being can be fully maintained solely by consuming naturally grown vegetables.

The Wisdom of Temple Cuisine: Monk Seonjae's Journey

Monk Seonjae, who appeared on MBC's 'Sohn Suk-hee's Questions,' shared his profound philosophy on temple cuisine. The monk revealed that he was diagnosed with end-stage liver cirrhosis 30 years ago but recovered his health through a disciplined diet and research into traditional temple meals. He explained that his purpose for appearing on the show was not to win, but to convey the message that many people could heal their physical and mental ailments through the food that saved his life. Monk Seonjae emphasized the philosophy that 'just as compatible and incompatible people find harmony, so too should food,' underscoring the importance of balance through diet.

Restrictions in Temple Cuisine: Osinchae and Meat

Temple cuisine is characterized by its abstinence from stimulating ingredients that hinder spiritual practice, specifically osinchae (five pungent herbs including garlic, chives, green onions, wild garlic, and asafoetida) and meat. Monk Seonjae explained that monks avoid osinchae because it can stir up lust and anger, which are detrimental to spiritual training. However, he noted that the consumption of osinchae and meat is permitted when one is ill, referring to this as the 'Samjeongyuk' principle. Samjeongyuk (literally 'three pure meats') refers to 'pure meat' that one has not seen killed, heard killed for oneself, or suspected was killed for oneself. He added that this term originates from Buddhism and is the etymology for the word 'butcher shop' (*jeongyukjeom*).

The Value of Vegetarianism: The Importance of 'How It's Grown'

Anchor Sohn Suk-hee brought up the past social debate on vegetarianism, asking whether it's truly possible to live solely on vegetables given that plants also have life. In response, Monk Seonjae explained the importance of 'how it's grown,' using cultivated ginseng (*insam*) and wild ginseng (*sansam*) as examples. He stated that cultivated ginseng, when given chemicals or growth stimulants, cannot produce its own immune substances, whereas wild ginseng, grown naturally, concentrates its nutrition and medicinal properties. He emphasized that if vegetables are cultivated without defying the land and nature, physical and mental health can be fully maintained through vegetarianism alone, thereby presenting the ultimate aim of temple cuisine.

*Source: YouTube: MBC News (March 12, 2026)*

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