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