Eunjo Park, head chef of Momofuku’s Ssäm Bar in NYC, makes gimbap – a humble Korean dish of rolled cooked rice and toasted seaweed that can be made however you like it. Eunjo makes two versions: one that features flavorful and textural vegetarian ingredients like pickled daikon and pan-roasted pea shoots, and another with soy-marinated salmon and a creamy horseradish sauce. Check out the recipes here:
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