“The Asian Plant-Forward Kitchen: Korea” is the first edition of The Culinary Institute of America’s and Pulmuone’s Asian Plant-Forward Kitchen series: a first-of-its-kind curriculum initiative documenting the best of plant-forward culinary traditions in Asia. 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 the venerable Jeong Kwan Seunim, a Buddhist nun, talks to us about the philosophy behind her world famous temple cuisine. Join us on this appetizing tour of South Korea, as we reveal innovative and inspiring plant-forward flavors of this beloved Asian region that is attracting diners from around the world.
These videos were made thanks to the generous support and sponsorship of Pulmuone
Watch Plant-Forward Recipe Demonstrations by our Sponsor, Pulmuone
