The Asian Plant-Forward Kitchen: Korea

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 recipe at: ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied fo

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 ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA Restaurant Group: ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts

Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea makes tofu noodles stir-fried with bell peppers, carrots, and oyster and shiitake mushrooms. He stir-fries the vegetables and tofu in a classic Koran bolgogi sauce. Tofu noodles are a healthy gluten-free alternative to wheat flour noodles. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for profes

Soon Tofu Soup, or soondubu jjigae, is a popular spicy Korean stew made with soft tofu called soondubu. In Korean, soondubu jjigae translates to “soft tofu stew;” soondubu meaning “soft tofu” and jjigae meaning “stew.” Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea shows us how he makes this delicious and healthy comfort food, using oyster and shiitake mushrooms, zucchini, onion, and gochugaru, or Korean chili flakes. The gochugaru gives the dish its heat and beautiful red color. He adds the soft tofu at the end so that it does not break apart. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospita

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 ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and a

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at Jun Lee ’10, executive chef and owner of the two-star Michelin restaurant, SOIGNÉ, in Seoul, makes Barley Risotto with Cuttlefish, Pine Nut Puree, Corvina Flakes, and Barley Tea Clam Broth. Recognizing how his diners might find a rice dish too commonplace for a fine dining experience, Chef Lee makes the risotto with barley, rice, white wine, and pine nut puree for a slightly nutty flavor. He adds barley tea as a broth as a nod to the traditional Korean flavor palette and to add something familiar and comforting to the dish. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at Jun Lee ’10, executive chef and owner of the two-star Michelin restaurant, SOIGNÉ, in Seoul, makes Sea Snails with Three Seaweeds. The seaweeds are topped with an abalone tartare. This is served as an amuse bouche. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CI

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at: Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes a variation on a South Korean favorite, ssam. Ssam means “wrapped” and is a lettuce wrap with a piece of meat such as pork or beef. He serves his ssam in a tart shell with couscous salad, egg, and herbs. ————————————————————————————————————————————————————— CIA: CIA at Copia: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at We talk to Jun Lee, executive chef and owner of the 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 CIA, Lee worked at Thomas Keller’s three Michelin-starred Per Se, where he met Per Se head chef Jonathan Benno, who 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. SOIGNÉ Restaurant is Chef Jun Lee’s first restaurant after several successful pop-up restaurants in Seoul. ————————————————————————————————————————————————————— CIA: CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: C

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at: Kim Byung-jin is the Chief Executive Chef of Gaon restaurant in Seoul, South Korea. He shows us how he makes pear kimchi with Korean thistle or “gondre” rice. Gondre is a wild thistle that grows throughout Korea in the spring and summer. He makes a white kimchi using napa cabbage then stuffs that into a hollowed-out Asian pear. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and cour