The Culinary Institute of America

Iconic Korean Ingredients with Chef Jun Lee of SOIGNÉ in Seoul

We talk to Jun Lee ’10, executive chef and owner of restaurant, SOIGNÉ, in Seoul, about iconic Korean ingredients including barley rice, barley tea, seaweeds, and kimchi. SOIGNE is a two Michelin-starred restaurant with a theater-like dining experience, and a menu that changes every 3 months.
Jun Lee graduated from The Culinary Institute of America in 2010. While at the CIA, Lee worked at Thomas Keller’s three Michelin-starred Per Se, where he met Per Se head chef Jonathan Benno, whom he later joined on the founding team of Michelin-starred Italian restaurant Lincoln. After 4 years of living in New York City, Chef Jun Lee returned to his home country of South Korea. Following several successful pop-up restaurants in Seoul, Chef Jun Lee opened his first restaurant, SOIGNÉ.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Welcome to the Asian Plant-Forward Kitchen: Korea

Welcome to the Asian Plant-Forward Kitchen, a first-of-its-kind educational video curriculum initiative, produced by The Culinary Institute of America and Pulmuone. The series documents the best of plant-forward culinary traditions in Asia. First stop: Korea.
In many ways, Korean cuisine is uniquely suited to the plant-forward movement. Korean culinary history encompasses an immense collection of vegetable dishes. In this part of Asia, Buddhist monks and nuns introduced elaborate vegan temple cuisine over 1,600 years ago.
In this chef’s tour of Korea, we’ll take a stroll through GwangJang market; we visit Michelin-starred restaurants SOIGNE, Joo Ok, and Mingles in Seoul; and meet the venerable Jeong Kwan Seunim, a Buddhist nun who talks to us about the philosophy behind her world-famous temple cuisine. Join us on this appetizing tour of South Korea as we reveal the innovative and inspiring plant-forward flavors that are attracting diners from around the world.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Indian-Spiced Tofu with Pear Chutney and Spinach Sauce

Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make this delicious Indian-inspired tofu dish: seared tofu with pear chutney and spicy spinach sauce. You will love the creamy spinach sauce combined with the meaty tofu and pop of tangy chutney inside! Nasoya’s Extra Firm Tofu is the protein-packed star ingredient and lends itself to many other international dishes like this one.
Get the Indian-Spiced Tofu with Pear Chutney and Spinach Sauce recipe!

Roasted Brussels Sprouts, Cauliflower, and Butternut Squash with Baked Teriyaki Tofu

Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make these flavorful and healthy roasted vegetables with baked teriyaki tofu. You can make this with any vegetables that are in season, but in this recipe Chef Toni uses a delicious combination of Brussels sprouts, cauliflower, and butternut squash. Delicious year round, you will love this simple vegan dinner! The sweetness of the baked teriyaki tofu is the perfect pairing to any of your favorite roasted vegetables!
Get the Roasted Vegetables with Baked Teriyaki Tofu recipe here!

Vegan Enchiladas with Tofu, Black Beans, and Zucchini

These mouthwatering vegan enchiladas are packed with flavor and plant-based protein! Chef Toni Sakaguchi from The Culinary Institute of America stuffs them with Nasoya Plantspired’s Garlic and Herb Toss’ables, black beans, zucchini, and butternut squash, then tops them with red chile enchilada sauce. You will love these deliciously smoky, hearty vegan enchiladas that are great for any meal of the week!
Get the Vegan Enchiladas with Tofu, Black Beans, and Zucchini recipe here!

Vegetarian Sloppy “Bos”

This sloppy "bo" is a fun, delicious, and vegetarian twist on sloppy joes. In place of ground meat in tomato sauce, this sandwich is filled with a plant-based tofu Bolognese sauce. Made with super-firm tofu, Nasoya Plantspired’s Classic Bolognese Sauce has the same meaty texture of ground beef, making it an ideal replacement for any animal protein. Rich and satisfying, this healthy spin on sloppy joes delivers the same great taste even meat lovers will enjoy!
Get the Vegetarian Sloppy “Bos”recipe here! 

Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles

These loaded sweet potatoes with caramelized kimchi, tofu crumbles, and a drizzle of gochujang crema are a healthy twist on loaded baked potatoes. The caramelization process transforms kimchi from tangy and crunchy, to deeply rich and savory with a jam-like consistency.  For added protein, Chef Toni Sakaguchi from The Culinary Institute of America tops the sweet potatoes with Nasoya Plantspired’s Zesty Mexican Style Superfood Skillet. It’s the perfect addition to a loaded sweet potato!
Get the Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles recipe here!

Korean BBQ Dumplings with Kale and Spicy Chogochujang Mayonnaise

These vegan pan-fried Korean BBQ dumplings are served with spicy chogochujang mayo and delicious kale and mushroom salad. Made with Nasoya Korean BBQ Dumplings, you will love the combination of the sweet and savory dumplings, spicy, creamy mayo, and crunchy salad. Enjoy!
Get the Korean BBQ Dumplings recipe!