Chef Jun Lee Makes Sea Snails with Seaweed at SOIGNÉ in Seoul
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Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes sea snails with three seaweeds. The seaweed is topped with an abalone tartare. This is served as an amuse bouche.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
Chef Jun Lee Makes Sea Snails with Seaweed at SOIGNÉ in Seoul