A new documentary titled 'Time of the Bean' tracks the process of soybeans grown by a South Korean farmer moving from the field to the table [1].
The production highlights the intersection of agricultural labor, spiritual practice, and high-end culinary art. By documenting the journey of a single bean, the film illustrates the traditional values of patience and sincerity inherent in Korean food culture.
The narrative follows the soybeans as they move through various stages of preparation. A significant portion of the process takes place at a Buddhist temple that is more than 100 years old [1]. At this location, Monk Sunjae oversees the fermentation and curing of the beans, treating the preparation as a form of spiritual discipline.
The journey culminates when the processed soybeans reach the kitchen of a Michelin one-star chef [2]. The chef utilizes the traditional ingredients to create a dish that bridges the gap between ancient temple traditions and modern gastronomy.
Throughout the film, the collaboration between the farmer, the monk, and the chef serves as a testament to the shared value of craftsmanship. The documentary focuses on the meticulous nature of the work required to transform a raw crop into a refined culinary experience [1].
“The film illustrates the traditional values of patience and sincerity inherent in Korean food culture.”
This documentary highlights the preservation of 'slow food' traditions in South Korea. By linking a century-old temple's fermentation practices with a Michelin-starred kitchen, the film suggests that traditional agricultural methods remain relevant and highly valued in the contemporary global culinary landscape.
