She lives in the Chunjinam Hermitage at the Baegyangsa temple in South Korea, where she cooks for fellow nuns and monks, as well as occasional visitors.
[1] Jeong Kwan's recipes use aubergines, tomatoes, plums, oranges, pumpkin, tofu, basil, chilli pepper, and other vegetables, which she grows herself.
[3] In addition to being strictly vegan, Jeong Kwan's recipes omit garlic and onions, which some Buddhists believe increases libido.
[1][3] Jeong Kwan has influenced chefs including Mingoo Kang, of the Seoul restaurant Mingles, and René Redzepi, of Noma in Copenhagen.
She is friends with Éric Ripert, a fellow Buddhist,[1] who has invited her to New York City to cook for private audiences at Le Bernadin.