Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes Barley Risotto with Cuttlefish, Pine Nut Puree, Corvina Flakes, and Barley Tea Clam Broth. Chef Lee prepares this elegant risotto with barley, rice, white wine, and pine nut puree to impart 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. 
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea