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 traditionally refers to meat, such as pork or beef, wrapped in a lettuce leaf. He serves his ssam as the starter for his guests, presented in a crispy tart shell with couscous salad, egg, garlic aioli, and micro herbs.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea