Plant-Powered Paradise

Exploring Seoul's Burgeoning Vegetarian Food Scene

- JOCELYN TAN

Seoul’s culinary landscape has undergone a remarkable evolution in recent years. Typically dominated by meat-heavy fare, a wave of change has been seen through the streets, reshaping the way Seoulites approach food. The city’s range of vegetarian options has been expanding, including modern interpretations of plant-based gastronomy offered by acclaimed restaurants. Thanks to them, diners can savour a lot more of what nature has to offer.

Fine-dining fare

According to Légume’s Chef Si Woo Sung, “Only a decade ago, vegetarian/vegan diets were considered to be highly unfamiliar in South Korea. However, with the rapidly changing climate, a growing consciousness on animal rights and perhaps the heightened health awareness stemming from the pandemic, the vegetarian and vegan market in South Korea is growing in recent years.”

Légume, meaning vegetables in French, is a fine-dining restaurant (listed under Michelin Guide’s selection) featuring 100 percent plant-based cuisine and zero-waste recipes. Upcycled items — think eco-friendly plates crafted from coffee bean bags, coconut shells, and outer shells from the rice milling — are also used at the restaurant. Guests get to engage in an eco-conscious experience while savouring dishes that feature a diverse array of seasonal vegetables grown in South Korea.

The decision to create a plant-based restaurant stemmed from Chef Sung’s culinary past: “During my tenure as head chef at a Michelin two-starred restaurant, being reliant on animal-based ingredients left me feeling disheartened. However, an opportunity emerged to create a special course for vegetarian guests, and their enthusiastic reception filled me with profound inspiration. It was at that moment that I decided to delve into the art of crafting plant-based cuisine.”