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Seonkyoung Longest's Vegan Hoe-deopbap
A vegan hoe-deopbap featuring rice cooked in kelp-infused water, topped with fresh vegetables, vegan sashimi, and a sweet-and-sour chogochujang sauce.
Seonkyoung Longest's Pork Belly Pad Krapow
A Thai-style basil stir-fry where crispy pan-fried pork belly meets a savory, sweet, and spicy sauce with fragrant basil.
Seonkyoung Longest Lemongrass Tofu Banh Mi Sandwich
A Vietnamese-style vegan banh mi packed with fragrant lemongrass grilled tofu, mushroom pâté, and pickles
Seonkyoung Longest Vegan Egg Fried Rice
A plant-based fried rice made by mashing tofu with turmeric and smoked paprika powder to mimic egg flavor, then stir-frying with vegetables.
Seonkyoung Longest's Tom Kha Gai
A Thai chicken soup where creamy coconut milk harmonizes with the tanginess of lemongrass, galangal, and lime.
Seonkyoung Longest Rice Paper Tteokbokki
A unique tteokbokki made by tightly rolling rice paper moistened with lukewarm water into rice cakes, then simmering them with ramyun noodles and seasoning.
Seonkyoung Longest's Carbonara Toast
A savory and sweet-salty toast made by building a mayonnaise wall around the bread crust, topping it with egg, pancetta, and cheese, then baking it in the oven.
Seonkyoung Longest Scallion Feta Cheese One-Pan Egg Toast
A Mediterranean-style one-pan toast with chopped scallions added to the egg mixture and feta cheese for a clean, savory flavor
Seonkyoung Longest's Pa Kimchi
Traditional pa kimchi that highlights the sharpness of scallions with a special seasoning made by blending garlic, ginger, fish sauce, and cold rice
Seonkyoung Longest's Pork Adobo Fried Rice
Ground pork fried rice infused with Filipino adobo flavors using bay leaves, whole black peppercorns, and a tangy-savory vinegar soy sauce
Seonkyoung Longest's Garlic Stir-Fried Bok Choy
A vegan vegetable stir-fry that highlights crisp texture and savory depth by quickly stir-frying bok choy over high heat in oil infused with sliced garlic.
Seonkyoung Longest Maesil Syrup
A handmade maesil syrup made by layering fresh green maesil and sugar in a 1:1 ratio and naturally fermenting it, used as an all-purpose ingredient in cooking and beverages.