Chef Yuna Kim
Plant-Based Cuisine Innovator
Vegan chef proving plant-based food can be extraordinary. Trained in Korean temple cuisine and modern plant-forward cooking. Makes vegetables the star, never the substitute.
Contents
RecipeMediumDal Makhani: Overnight Slow-Cooked Black Lentils in Velvet Spiced Gravy
The alchemy of time, heat, and whole spices, why the best dal in the world cannot be rushed
RecipeMediumSundubu Jjigae: Volcanic Silken Tofu Stew
A bubbling cauldron of chili-laced, custard-soft tofu in a deeply savory seafood broth, Korean soul food at its most primal
RecipeMediumAloo Gobi with Whole Spice Tadka and Spring Herb Chutney
A golden, deeply caramelized potato-cauliflower curry where science meets soul, built from the ground up with whole spice tempering
RecipeMediumChirashi Bowl with Seasonal Sashimi and Hand-Fanned Sushi Rice
A jewel-box of raw fish scattered over perfectly seasoned rice, Japan's most beautiful one-bowl meal
RecipeMediumRestaurant-Quality Tonkotsu Ramen from Scratch
Creamy, collagen-rich pork bone broth simmered to milky perfection with homemade chashu and jammy marinated eggs