[Interview] Chef Im Sohyun: "Experience the Umami of Plant-Based Ingredients"

Interview with Chef Lim Sohyun of Plantude

Q. Hello, could you please briefly introduce yourself?

A. I am Chef Im Sohyun, responsible for menu planning and development at Planted. I joined Pulmuone Food & Culture in 2005 and worked in cooking roles at dining brand sites. Since the launch of the Planted brand, I have been fully in charge of menu planning and development.

Q. Planted has opened a second branch (Yongsan branch). What do you think is the secret to this success?

A. With the MZ generation leading the trend of health management and value consumption, interest in plant-based diets is increasing, and more people are practicing intermittent vegetarianism or seeking alternative meats. Planted aims for "veganism that enjoys a better daily life." We want to expand the vegan food culture that customers can enjoy deliciously in their everyday living spaces, experience a sustainable lifestyle, and share it. Thanks to our approachable, popular menu and pricing without prejudice against veganism, customers seem to come comfortably without any entry barriers.

Q. Cooking itself is not easy, and vegan cooking seems even more challenging. Could you explain what you focus on when planning menus?

A. I consider balance in the menu the most important. To break the stereotype that menus made only with plant-based ingredients lack taste and nutrition, I have put a lot of thought into nutritional balance through plant proteins and making delicious menus that can be enjoyed in daily life, and I am continuously working on this. We use various vegetables to include fun elements such as diverse colors, textures, and flavors on one plate. Although the cooking process is quite extensive, we prepare all menus with care, adhering to the principle of making everything in-house.

Q. Vegan food is trendy recently, but what made you start working with vegan cuisine?

A. Planted was launched as a space to experience and share a sustainable eco-friendly lifestyle by promoting "Plant-Forward Foods," which reduce animal-derived ingredients and use plant-based ingredients. After joining Pulmuone, I naturally became interested in eco-friendliness, animal welfare, and sustainable lifestyles, and I wanted to practice these through my work. For me, it was also a challenge as a chef to explore a new area. I was initially worried whether I could create delicious food without animal products, but I wanted to break that barrier and create menus that would surprise everyone. Fortunately, the response after the launch has been positive.

Q. Many people still find the term "vegan" difficult or think the entry barrier is high. What do you think veganism aims for?

A. Planted aims to popularize vegan food by making it a place that can be easily visited anytime, not just for special occasions. To lower the entry barrier to veganism, we set prices around 10,000 KRW and reinterpreted familiar menus without preference between vegan and non-vegan using purely plant-based ingredients. As interest in plant-based diets grows among non-vegan customers due to health management and value consumption trends, we want to expand Planted as a space where people can casually enjoy healthy experiences as one of the options for regular meals.

Q. Some people have the prejudice that vegan food is bland or lacks original flavor. Do you have any message regarding flavor creation?

A. There is a strong perception that vegan food is inferior in taste and nutrition compared to conventional food, but we have devoted the most thought and effort to achieving nutritional balance through plant proteins and creating delicious menus that can be enjoyed daily. Planted’s menu breaks free from vegan prejudices by offering a variety of dishes that are slightly stimulating and have a sweet and salty flavor, so anyone can enjoy vegan food as everyday meals without burden.

Q. Do you have any tips on how to enjoy vegan food more deliciously and joyfully?

A. Planted’s menu highlights the umami and rich textures of plant-based ingredients, allowing everyone, including non-vegans, to enjoy the food deliciously with all five senses. We hope you enjoy a meal with plant-based dishes at Planted, which promotes an attitude that considers both your health and the planet’s healthy environment, and have a healthy experience.

Q. What dishes would you recommend as must-try when visiting Planted?

A. The representative dishes popular with customers at branches 1 and 2 are "Gosari Oil Stock Pasta," "Assorted Mushroom Tofu Gangjeong," and "Tofu Cutlet Vegetable Rice Bowl." The second branch’s signature dishes such as "Grilled Baby Napa Cabbage Cauliflower Salad," "Sundubu in Hell," and "Truffle Gamtae Cream Tteokbokki" have also gained popularity since opening.

Assorted Mushroom Tofu Gangjeong

"Gosari Oil Stock Pasta" is an oil stock pasta cooked moistly with olive oil infused with garlic aroma, chewy gosari fern, onions, and vegetable broth, resulting in a light but richly umami flavor. It is served with crispy grilled baby broccoli and crunchy sweet potato toppings, offering a variety of textures for a sensory delight.

"Assorted Mushroom Tofu Gangjeong" is Planted’s signature dish made by frying tofu, shiitake mushrooms, king oyster mushrooms, and lotus root, then stir-frying them in a special soy sauce. It’s a dish you can order individually and share lightly with others. "Tofu Cutlet Vegetable Rice Bowl" features tofu cutlets that are crispy on the outside and soft inside, served with Pulmuone’s special kimchi relish demi sauce. It is eaten with grilled vegetables and allows you to enjoy tofu, a representative plant protein food, in a new form, making it delicious even for those unfamiliar with vegan food.

"Grilled Baby Napa Cabbage Cauliflower Salad" is a dish where crispy grilled baby napa cabbage tossed in sweet mustard sauce is paired with crispy grilled cauliflower topped with breadcrumbs and cheese. It features the umami flavor of homemade romesco sauce. "Sundubu in Hell," inspired by the Middle Eastern dish shakshuka, is made by simmering soft tofu, button mushrooms, cherry tomatoes, and black olives in a special tomato sauce, offering a spicy and sweet taste. "Truffle Gamtae Cream Tteokbokki" is a creamy noodle tteokbokki where macadamia cream sauce, the umami of gamtae seaweed, and the rich aroma of truffle oil create a perfect harmony.

Sundubu in Hell

Q. How do you foresee the future of the vegan market?

A. Recently, issues of "environment" and "sustainability" have spread as trends among the MZ generation, who emphasize social values and ethical consumption. Interest in plant-based diets is increasing as one of the easiest health management and value consumption trends to practice daily, and the number of consumers practicing vegetarianism continues to grow. Through Planted, we plan to communicate with many people that vegan food is not just a niche for a few but a value consumption area that supports personal health and the planet’s sustainability. Also, we plan to continuously expand Planted as a space where people can practice and experience a healthy eco-friendly lifestyle and choose it as a daily meal option.

Q. Many people love Planted. Could you please say a few words to your customers and briefly introduce Planted to those who are not familiar with it yet?

A. Changing what you eat can change your health and the environment. Planted is an eco-friendly lifestyle restaurant that aims for "veganism that enjoys a better daily life," where customers can feel and create the vitality and life force of nature while experiencing delicious, healthy food. We hope it will be a space to experience and share sustainable food culture and eco-friendly lifestyles with smart food that is both tasty and good for the environment.

Photo courtesy of Pulmuone

This content was produced with the assistance of AI translation services.