Chef Jun Lee Makes Sea Snails with Seaweed at SOIGNÉ in Seoul

<p>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.</p> <p>Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at <a href='https://www.plantforwardkitchen.org/korea'>https://www.plantforwardkitchen.org/korea</a></p>