The delicious table of the 9th-level monk Bohyeon
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Description
Book Introduction
390,000 subscribers are excited
Cooking YouTuber Monk Bohyeon's first book has been released!
“If you want to live deliciously, you have to eat deliciously!”
The secret recipe of a "cooking genius" who will make ordinary home-cooked meals delicious.
The monk Bohyeon, who has experienced all kinds of battles in life, has a 9-dan level.
A life where every day is delicious and enjoyable
Life is a series of hardships.
Despite the weight of life pressing down on our entire bodies, time flows colorlessly, and life continues endlessly toward death like a video with no pause button.
Still, life is about living the day that is given to us.
Just as spring returns after a cold winter, we know that our lives also have four seasons, so we eat our fill, work hard, and live each day.
There is someone who lives the 'today' that everyone faces more deliciously than anyone else.
This is the cooking YouTuber, ‘Cooking 9-dan Bo-hyeon Monk’, who has 390,000 subscribers.
《The Delicious Table of Monk Bohyeon, a 9th-level Cook》 is a cooking essay that contains all of his cooking secrets and life know-how.
In 'A Delicious Table', which introduces cooking, the author selects popular home-cooked dishes that received particularly good responses from his cooking YouTube videos and introduces recipes for 2-3 servings so that you can easily make them at home.
The essay 'A Day Worth Living', which forms another axis of the book, contains the author's daily life lived faithfully, without embellishment.
Monk Bohyeon said that even monks who shave their heads and practice asceticism are no different from ordinary people, and that “if I’m going to do it, I want to eat well and live well.”
The author's philosophy on cooking and life, which creates delicious food with ordinary ingredients and makes today delicious with ordinary moments, will inspire and encourage many people beyond religion.
Cooking YouTuber Monk Bohyeon's first book has been released!
“If you want to live deliciously, you have to eat deliciously!”
The secret recipe of a "cooking genius" who will make ordinary home-cooked meals delicious.
The monk Bohyeon, who has experienced all kinds of battles in life, has a 9-dan level.
A life where every day is delicious and enjoyable
Life is a series of hardships.
Despite the weight of life pressing down on our entire bodies, time flows colorlessly, and life continues endlessly toward death like a video with no pause button.
Still, life is about living the day that is given to us.
Just as spring returns after a cold winter, we know that our lives also have four seasons, so we eat our fill, work hard, and live each day.
There is someone who lives the 'today' that everyone faces more deliciously than anyone else.
This is the cooking YouTuber, ‘Cooking 9-dan Bo-hyeon Monk’, who has 390,000 subscribers.
《The Delicious Table of Monk Bohyeon, a 9th-level Cook》 is a cooking essay that contains all of his cooking secrets and life know-how.
In 'A Delicious Table', which introduces cooking, the author selects popular home-cooked dishes that received particularly good responses from his cooking YouTube videos and introduces recipes for 2-3 servings so that you can easily make them at home.
The essay 'A Day Worth Living', which forms another axis of the book, contains the author's daily life lived faithfully, without embellishment.
Monk Bohyeon said that even monks who shave their heads and practice asceticism are no different from ordinary people, and that “if I’m going to do it, I want to eat well and live well.”
The author's philosophy on cooking and life, which creates delicious food with ordinary ingredients and makes today delicious with ordinary moments, will inspire and encourage many people beyond religion.
- You can preview some of the book's contents.
Preview
index
Entering
To those who live a difficult life
Secret to tasting
Jang, a work of art created over time
The wisdom of maturity, Cheong (淸)
The savory flavor of vegetables, Chaesu
Chapter 1: Refreshing and refreshing stir-fried vegetables
Stir-fried wild chives
Stir-fried wild chives
Cold chili pepper paste salad
Radish salad
Garlic chive salad
Perilla leaf and acorn jelly salad
Bean sprout japchae
- A Day Worth Living 01 A Small Envious Hall Inside the Palace
- A day worth living 02 Just enough for me to eat, no more
- A Day Worth Living 03 Gratitude for the mercy of the earth and the hard work of farmers
- A Day Enjoyable 04 A Strong Head and a Nimble Body
- A Day Worth Living 05 A Vacation Given by Heaven
Chapter 2: Stir-frying_Stir-frying/Grilling
Kim Ja-ban
Stir-fried Yubu-gwagochujang
Stir-fried bracken fernbrake
Stir-fried plantain leaves
- A day full of life 06 Instead of Pepero, use doraji jelly
- A Day Worth Living 07 “Hello, this is Bohyun!”
- A day worth living 08 Leave tomorrow to tomorrow
- A day worth living 09 24 hours is not enough for an N-jobber
- A life that is worth living 10 days a day, a life that is completed by gathering all the days of today
Chapter 3 Crispy Frying_Before and After
Perilla seed and cabbage pancake
Tofu and burdock pancake
Gochubugak
- A Day to Live 11 Companion Bodhisattva, Mocha
- A treasure visible only to those who strive to understand the value of a day full of life.
- A Day to Live 13 Yesterday and today are different ages
- A Day to Live 14 My neighbor's soybean farm must be good so I can make soybean paste.
- A Day to Live 15: Knitting Meditation
Chapter 4 Sweet Cooking_Braised and Steamed
Stewed potatoes
Braised perilla leaves and lotus root
Black bean rice
Stewed eggplant
- A Day to Live 16 Neat monk's robes and work clothes stained with gochujang
- A delicious day 17 Oshinchae and anchovy sauce
- A Day Worth Living 18 Fermented Foods of the Middle Way
- A Day to Live 19 Frog on a Lotus Flower
- A Day Worth Living 20 Hearts in a Sheet of Kim
Chapter 5: Waiting patiently_Jangajji
Tofu pickles
Pickled mustard greens
Doenjang-eolgal-i Jangajji
Pickled perilla leaves
Cucumber
Shiitake mushroom pickles
Beet pickles
- A neighbor who goes to church on a day that is worth living 21
- A Day to Live 22: Cleaning Fallen Leaves
- A Day to Live 23 Before the Monk, Mom
- A monk singing 24 carols on a day full of life
- A Day to Live 25 Prayers for Those Who Can't Sleep
Chapter 6: Deliciously Pickled Kimchi
Dandelion kimchi
Green garlic kimchi
green onion kimchi
Odeulppaegi Kimchi
Bok choy kimchi
Bachelor Kimchi
- A day worth living 26 I like it and I hate it, I like it and I hate it
- A day full of life 27 Kimchi kimchi
- A Day Worth Living 28: Leaving Home and Enlightenment (1)_All the Ways of Life and the Air
- A Day Worth Living 29: Leaving Home and Enlightenment (2) - A Thrilling First Encounter
- A Day Worth Living 30: Leaving Home and Enlightenment (3)_Coincidence and Fate
Chapter 7: Cooling Boils_Soup, Tang, and Stew
Perilla seed soybean paste and seaweed soup
Doenjang Aukguk
Bean soup
Doenjang Cheonggukjang Jjigae
Aged Potato Jjagalbi
- A Day Worth Living 31: Leaving Home and Enlightenment (4) - A Gift That Comes When You Let Go of Obsession
- A Day Worth Living 32: Leaving Home and Enlightenment (5)_Monk Bohyeon, 'The 9 Steps of Life'
- A Day to Live 33 Welcome to 'Bohyunpyo' Sharehouse
- A Day Worth Living 34 The Irreplaceable Taste of Mom's Cooking from Those Days
- A day worth living 35 Bohyeon business trip beauty salon opens
Chapter 8 Enjoying it differently_Snacks
Dangmyeon Gangjeong
Makgeolli bread
Mugwort Injeolmi
Pumpkin porridge
- A Day to Live 36 Things You Can't Learn in School
- A Day Worth Living 37 Between Today and Tomorrow
- A Day to Live 38 A Guest Entering Through the Secret Door
- A Day to Live 39: A Countryside Market Trip (1) A World Beyond Time and Space
- A Day to Live 40: A Trip to the Countryside Market (2) Gongsurae Gongsugeo
To those who live a difficult life
Secret to tasting
Jang, a work of art created over time
The wisdom of maturity, Cheong (淸)
The savory flavor of vegetables, Chaesu
Chapter 1: Refreshing and refreshing stir-fried vegetables
Stir-fried wild chives
Stir-fried wild chives
Cold chili pepper paste salad
Radish salad
Garlic chive salad
Perilla leaf and acorn jelly salad
Bean sprout japchae
- A Day Worth Living 01 A Small Envious Hall Inside the Palace
- A day worth living 02 Just enough for me to eat, no more
- A Day Worth Living 03 Gratitude for the mercy of the earth and the hard work of farmers
- A Day Enjoyable 04 A Strong Head and a Nimble Body
- A Day Worth Living 05 A Vacation Given by Heaven
Chapter 2: Stir-frying_Stir-frying/Grilling
Kim Ja-ban
Stir-fried Yubu-gwagochujang
Stir-fried bracken fernbrake
Stir-fried plantain leaves
- A day full of life 06 Instead of Pepero, use doraji jelly
- A Day Worth Living 07 “Hello, this is Bohyun!”
- A day worth living 08 Leave tomorrow to tomorrow
- A day worth living 09 24 hours is not enough for an N-jobber
- A life that is worth living 10 days a day, a life that is completed by gathering all the days of today
Chapter 3 Crispy Frying_Before and After
Perilla seed and cabbage pancake
Tofu and burdock pancake
Gochubugak
- A Day to Live 11 Companion Bodhisattva, Mocha
- A treasure visible only to those who strive to understand the value of a day full of life.
- A Day to Live 13 Yesterday and today are different ages
- A Day to Live 14 My neighbor's soybean farm must be good so I can make soybean paste.
- A Day to Live 15: Knitting Meditation
Chapter 4 Sweet Cooking_Braised and Steamed
Stewed potatoes
Braised perilla leaves and lotus root
Black bean rice
Stewed eggplant
- A Day to Live 16 Neat monk's robes and work clothes stained with gochujang
- A delicious day 17 Oshinchae and anchovy sauce
- A Day Worth Living 18 Fermented Foods of the Middle Way
- A Day to Live 19 Frog on a Lotus Flower
- A Day Worth Living 20 Hearts in a Sheet of Kim
Chapter 5: Waiting patiently_Jangajji
Tofu pickles
Pickled mustard greens
Doenjang-eolgal-i Jangajji
Pickled perilla leaves
Cucumber
Shiitake mushroom pickles
Beet pickles
- A neighbor who goes to church on a day that is worth living 21
- A Day to Live 22: Cleaning Fallen Leaves
- A Day to Live 23 Before the Monk, Mom
- A monk singing 24 carols on a day full of life
- A Day to Live 25 Prayers for Those Who Can't Sleep
Chapter 6: Deliciously Pickled Kimchi
Dandelion kimchi
Green garlic kimchi
green onion kimchi
Odeulppaegi Kimchi
Bok choy kimchi
Bachelor Kimchi
- A day worth living 26 I like it and I hate it, I like it and I hate it
- A day full of life 27 Kimchi kimchi
- A Day Worth Living 28: Leaving Home and Enlightenment (1)_All the Ways of Life and the Air
- A Day Worth Living 29: Leaving Home and Enlightenment (2) - A Thrilling First Encounter
- A Day Worth Living 30: Leaving Home and Enlightenment (3)_Coincidence and Fate
Chapter 7: Cooling Boils_Soup, Tang, and Stew
Perilla seed soybean paste and seaweed soup
Doenjang Aukguk
Bean soup
Doenjang Cheonggukjang Jjigae
Aged Potato Jjagalbi
- A Day Worth Living 31: Leaving Home and Enlightenment (4) - A Gift That Comes When You Let Go of Obsession
- A Day Worth Living 32: Leaving Home and Enlightenment (5)_Monk Bohyeon, 'The 9 Steps of Life'
- A Day to Live 33 Welcome to 'Bohyunpyo' Sharehouse
- A Day Worth Living 34 The Irreplaceable Taste of Mom's Cooking from Those Days
- A day worth living 35 Bohyeon business trip beauty salon opens
Chapter 8 Enjoying it differently_Snacks
Dangmyeon Gangjeong
Makgeolli bread
Mugwort Injeolmi
Pumpkin porridge
- A Day to Live 36 Things You Can't Learn in School
- A Day Worth Living 37 Between Today and Tomorrow
- A Day to Live 38 A Guest Entering Through the Secret Door
- A Day to Live 39: A Countryside Market Trip (1) A World Beyond Time and Space
- A Day to Live 40: A Trip to the Countryside Market (2) Gongsurae Gongsugeo
Detailed image
Into the book
If you make glutinous rice flour dough and it is too sticky, add more glutinous rice flour as needed for the dough. Conversely, if it is too sticky, add more water as needed for the dough.
If I carefully observe the food I'm making and listen to what it's telling me, I can create a satisfying dish without having to think about what ingredients to put in or how to make it.
--- From "Entering"
Pick up the pine nuts that have fallen from the pine tree.
One bunch, two bunches, three bunches, four bunches… Only ten can be stored.
If you take more, you will only have more work to do, such as trimming and polishing.
If you eat and have leftovers, you will be troubled and worry about what to do with them.
You don't want your precious food to become a headache.
--- From "Chapter 1 A Day Worth Living 02 Just As Much As I Can Eat"
I was driving through the neighborhood to go to the post office when I saw a neighbor who was threshing beans.
So I stopped my car and asked, “How was the soybean harvest this year?”
It's not a lie.
If my neighbor's soybean farming is not going well, my work of making meju will decrease accordingly, and if my neighbor's soybean farming is going well, my work of making meju will increase accordingly.
--- From "Chapter 3 A Day Worth Living 14 I Can't Make Soybean Paste Without My Neighbor's Soybean Farm Prospering"
If you have found an object of faith, whether it be Buddha or God, and have found the will to live today with that object, then it is something to be congratulated with all your heart.
We humans cannot live alone.
When I am in need, I receive help from my neighbors, and when my neighbors are in need, I help them. Sometimes I rely on the mercy of Buddha, and sometimes on the love of God, and this is a world where we all live together.
--- From "Chapter 5: A Day Worth Living 21: A Neighbor Who Goes to Church"
Having experienced all the ups and downs of life in this world and having become a monk late in life, I understand better than anyone the feelings of those who come to temples clutching at straws, carrying heavy burdens on their chests.
Looking back now, I feel like my unspeakable suffering in the secular world and my late departure from the world were all part of the Buddha's will.
If I had just sat at my desk and studied, I would not have been able to experience these relationships, but they have accumulated one by one, creating the person I am today, Monk Bohyeon, a ‘9th Dan in Life.’
If I carefully observe the food I'm making and listen to what it's telling me, I can create a satisfying dish without having to think about what ingredients to put in or how to make it.
--- From "Entering"
Pick up the pine nuts that have fallen from the pine tree.
One bunch, two bunches, three bunches, four bunches… Only ten can be stored.
If you take more, you will only have more work to do, such as trimming and polishing.
If you eat and have leftovers, you will be troubled and worry about what to do with them.
You don't want your precious food to become a headache.
--- From "Chapter 1 A Day Worth Living 02 Just As Much As I Can Eat"
I was driving through the neighborhood to go to the post office when I saw a neighbor who was threshing beans.
So I stopped my car and asked, “How was the soybean harvest this year?”
It's not a lie.
If my neighbor's soybean farming is not going well, my work of making meju will decrease accordingly, and if my neighbor's soybean farming is going well, my work of making meju will increase accordingly.
--- From "Chapter 3 A Day Worth Living 14 I Can't Make Soybean Paste Without My Neighbor's Soybean Farm Prospering"
If you have found an object of faith, whether it be Buddha or God, and have found the will to live today with that object, then it is something to be congratulated with all your heart.
We humans cannot live alone.
When I am in need, I receive help from my neighbors, and when my neighbors are in need, I help them. Sometimes I rely on the mercy of Buddha, and sometimes on the love of God, and this is a world where we all live together.
--- From "Chapter 5: A Day Worth Living 21: A Neighbor Who Goes to Church"
Having experienced all the ups and downs of life in this world and having become a monk late in life, I understand better than anyone the feelings of those who come to temples clutching at straws, carrying heavy burdens on their chests.
Looking back now, I feel like my unspeakable suffering in the secular world and my late departure from the world were all part of the Buddha's will.
If I had just sat at my desk and studied, I would not have been able to experience these relationships, but they have accumulated one by one, creating the person I am today, Monk Bohyeon, a ‘9th Dan in Life.’
--- From "Chapter 7 A Day Worth Living 32 Leaving Home and Enlightenment (5) '9 Stages of Life' Monk Bohyeon"
Publisher's Review
Top 40 Popular Side Dishes from YouTube's "Cooking 9-dan Monk Bo-hyeon"
“Using oshinchae and salted seafood to suit the public’s taste”
This book is a compilation of the ingredients and cooking process for popular side dishes, based on subscribers' requests for an easy-to-read summary of the recipes from the 'Cooking 9-dan Bohyeon' videos.
There are over 700 cooking videos on the YouTube channel 'Yori 9dan Bohyun Monk', but since they often cook in large quantities, it is difficult for ordinary households to follow along.
This book contains recipes for 2-3 servings, so you can make any dish at home, including kimchi and pickled vegetables.
Additionally, it is organized so that you can measure the amount of any ingredient without any other measuring tools, as long as you have a paper cup (cup), a rice spoon (tablespoon), and your hands (zoom, dance).
Since it was food for the public and not for practitioners, they used green onions, garlic, and fish sauce, which are animal ingredients that are not used in temples.
We've organized familiar home-cooked dishes into categories such as side dishes, stir-fried and grilled dishes, pancakes and fried dishes, braised and steamed dishes, pickled vegetables, kimchi, soups, stews, and snacks, and organized them in an easy-to-read format.
Ordinary side dishes such as pickled radish kimchi, cucumber kimchi, steamed eggplant, seaweed rice, and seasoned radish greens are transformed into delicious dishes in the author's hands.
How to live each day deliciously
“Be awake in this moment”
The essay 'A Day Worth Living', which forms another axis of the book, contains the author's daily life lived faithfully, without embellishment.
It's an ordinary daily life of working in the fields when the sun rises, cooking and eating when the time comes, and praying before going to bed, but for the author, every moment is special.
Cooking with ingredients I foraged myself, I feel grateful for the land's bounty and the farmers' hard work. As I prepare the pumpkin, I recall the taste of my mother's pumpkin porridge, a flavor I can never replicate no matter how hard I try.
When it rains, he spends leisurely time in the temple, rejoicing in the holiday bestowed by heaven, and on November 11th, Pepero Day, he shares his feelings by giving his subscribers doraji confectionery, which looks similar to Pepero, instead of Pepero.
He calmly tells deep stories that he couldn't tell on YouTube.
From the "all kinds of hardships" he experienced before becoming a monk to the moment he first met Buddha, the author's honest story of how he ultimately lived a difficult and difficult life to the fullest makes us think about what a good life is and how we should live our lives.
Life Hacks Learned from Cooking
“Listen to what your heart says.”
“If you just notice what ingredients the food itself needs at each moment and add them, you can create a satisfying dish.”
These are the fundamental principles of cooking revealed by the author, who calls himself a "9th-level cook."
If you make glutinous rice flour dough and it is too sticky, add more glutinous rice flour as needed for the dough. Conversely, if it is too sticky, add more water as needed for the dough.
If you carefully observe the food you are making and listen to what it is telling you, you will be able to create a satisfying dish without having to think about what ingredients to put in or how to make it.
These simple and clear cooking principles also embody the author's philosophy on life.
This is the special life know-how of Monk Bohyeon, who became a monk late in life after experiencing all the ups and downs of life.
“If I listen to what I want in this moment, right here, right now, I can live today deliciously instead of worrying about how to live in the future.”
“Using oshinchae and salted seafood to suit the public’s taste”
This book is a compilation of the ingredients and cooking process for popular side dishes, based on subscribers' requests for an easy-to-read summary of the recipes from the 'Cooking 9-dan Bohyeon' videos.
There are over 700 cooking videos on the YouTube channel 'Yori 9dan Bohyun Monk', but since they often cook in large quantities, it is difficult for ordinary households to follow along.
This book contains recipes for 2-3 servings, so you can make any dish at home, including kimchi and pickled vegetables.
Additionally, it is organized so that you can measure the amount of any ingredient without any other measuring tools, as long as you have a paper cup (cup), a rice spoon (tablespoon), and your hands (zoom, dance).
Since it was food for the public and not for practitioners, they used green onions, garlic, and fish sauce, which are animal ingredients that are not used in temples.
We've organized familiar home-cooked dishes into categories such as side dishes, stir-fried and grilled dishes, pancakes and fried dishes, braised and steamed dishes, pickled vegetables, kimchi, soups, stews, and snacks, and organized them in an easy-to-read format.
Ordinary side dishes such as pickled radish kimchi, cucumber kimchi, steamed eggplant, seaweed rice, and seasoned radish greens are transformed into delicious dishes in the author's hands.
How to live each day deliciously
“Be awake in this moment”
The essay 'A Day Worth Living', which forms another axis of the book, contains the author's daily life lived faithfully, without embellishment.
It's an ordinary daily life of working in the fields when the sun rises, cooking and eating when the time comes, and praying before going to bed, but for the author, every moment is special.
Cooking with ingredients I foraged myself, I feel grateful for the land's bounty and the farmers' hard work. As I prepare the pumpkin, I recall the taste of my mother's pumpkin porridge, a flavor I can never replicate no matter how hard I try.
When it rains, he spends leisurely time in the temple, rejoicing in the holiday bestowed by heaven, and on November 11th, Pepero Day, he shares his feelings by giving his subscribers doraji confectionery, which looks similar to Pepero, instead of Pepero.
He calmly tells deep stories that he couldn't tell on YouTube.
From the "all kinds of hardships" he experienced before becoming a monk to the moment he first met Buddha, the author's honest story of how he ultimately lived a difficult and difficult life to the fullest makes us think about what a good life is and how we should live our lives.
Life Hacks Learned from Cooking
“Listen to what your heart says.”
“If you just notice what ingredients the food itself needs at each moment and add them, you can create a satisfying dish.”
These are the fundamental principles of cooking revealed by the author, who calls himself a "9th-level cook."
If you make glutinous rice flour dough and it is too sticky, add more glutinous rice flour as needed for the dough. Conversely, if it is too sticky, add more water as needed for the dough.
If you carefully observe the food you are making and listen to what it is telling you, you will be able to create a satisfying dish without having to think about what ingredients to put in or how to make it.
These simple and clear cooking principles also embody the author's philosophy on life.
This is the special life know-how of Monk Bohyeon, who became a monk late in life after experiencing all the ups and downs of life.
“If I listen to what I want in this moment, right here, right now, I can live today deliciously instead of worrying about how to live in the future.”
GOODS SPECIFICS
- Date of issue: May 27, 2022
- Page count, weight, size: 288 pages | 688g | 180*240*18mm
- ISBN13: 9788927802280
- ISBN10: 8927802284
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