The Culinary Institute of America

Hot Pot with Vegetables and Beef-Stuffed Tofu

Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea shows us how he makes a hot pot full of colorful vegetables, including napa cabbage, bok choy, chrysanthemum greens, shiitake mushrooms, and leeks. He tops the vegetables with cubes of firm crispy-fried tofu stuffed with a mixture of ground beef and aromatics. This hot pot is a healthy and delicious comfort food that with a beautiful presentation.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Chef Song Jeong Eun’s Organic Fare at Flower Blossom on the Rice

Song Jeong Eun is chef and owner of the eco-friendly restaurant, Flower Blossom on the Rice, located in Seoul, South Korea’s Insadong district. All ingredients used are organic and vegetarian, and focus on regional Korean products. The signature dish at this restaurant is the Bojagi Bibimbap, rice topped with five different sautéed vegetables, wrapped in an omelet, and served like a little gift with a seaweed ribbon and flower on top. The restaurant has a Michelin Bib Gourmand recommendation.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Grilled Lotus Root and Shishito Peppers with Chef Jinah Chang at Base is Nice

Jinah Chang is chef and owner of Base is Nice Restaurant in South Korea, where vegetables are the star of the menu. She prepares grilled lotus root and shishito peppers with sesame sauce and two types of rice.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Bibimbap-inspired Dessert by Chef Kang Mingoo of Mingles

Kang MinGoo is chef and owner of the two Michelin-star restaurant Mingles in Seoul, South Korea. Mingles aims to reinterpret Korean cuisine by serving creative dishes with seasonal local ingredients. In this video, Chef MinGoo prepares a dessert inspired by bibimbap. He makes ice cream made from glutinous rice pudding, garnished with fresh herbs, sesame oil and soy sauce.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Chef Kim Byung-jin Makes White Pear Kimchi

Kim Byung-jin is the Chief Executive Chef of Gaon restaurant in Seoul, South Korea. In this video, he shows us how he makes white kimchi stuffed inside an Asian pear.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Korean Pickles with Chef Cho Heesuk

Chef Cho Heesuk from the Michelin-starred restaurant Hansikgonggan, located in Seoul, shows us a number of traditional Korean pickles. She explains the three foundational techniques for fermenting vegetables in Korea: soy sauce, soy bean paste, and gochujang. 
Known as the “Godmother of Korean cuisine,” Chef Che Hee Sook was named Best Female Chef as part of Asia’s 50 Best Restaurants of 2020. She is known for bringing traditional Korean cuisine onto the fine dining world stage. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Kimchi Master Lee Ha Yeon Makes 3 Kimchis

Kimchi Master Lee Ha Yeon shows us how to make three different classic kimchis: red kimchi with napa cabbage, white kimchi with napa cabbage, and a red kohlrabi kimchi. She discusses the ingredients and techniques used in the fermentation process, as well as the health benefits of kimchi. She prepares these recipes in the Museum Kimchikan in Seoul, South Korea, which is dedicated to the history, regional varieties, and cultural importance of kimchi.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

Tofu Noodles with the Buddhist Nun Jeong Kwan

The Venerable Jeong Kwan Seunim is a Buddhist nun at the Chunjinam Hermitage at the Baegyangsa temple in Jangseong, South Korea. During a visit to The Culinary Institute of America’s Global Plant-Forward Culinary Summit, she madeKorean tofu jang dressing, tofu noodles, and garden vegetables that she gathered at the gardens at The CIA at Copia. 
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea