The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen

The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen

by Joanne Lee Molinaro
The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen

The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen

by Joanne Lee Molinaro


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Notes From Your Bookseller

If you are one of the millions of fans that follow The Korean Vegan on social media you already know the transformative power of Joanne’s voice and the bold, unapologetic personal narrations she gives while cooking up delicious plant-based Asian cuisine. With over 80 recipes and stunningly beautiful photography taken by Joanne, this JAMES BEARD AWARD-WINNING cookbook is full of heart and unbelievable flavor!

THE INSTANT NEW YORK TIMES BESTSELLER NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious• EATER• Stained Page• Infatuation• Spruce Eats• Publisher’s Weekly• Food52• Toronto Star

The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan

Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history.
As Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea.
The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.

Product Details

ISBN-13: 9780593084274
Publisher: Penguin Publishing Group
Publication date: 10/12/2021
Pages: 336
Sales rank: 33,875
Product dimensions: 8.10(w) x 10.10(h) x 1.10(d)

About the Author

Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Her immensely popular TikTok, @thekoreanvegan, incorporates her recipes with personal narration. She has been featured in Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.

Table of Contents

Introduction 9

The Korean Vegan 17

The Korean Vegan Pantry 23

1 The Basics 34

2 Bbang ($$$ Breads) 54

3 Banchan ($$$ Dishes) 76

4 Kimchi and Salads 109

5 Soups and Stews 141

6 Noodles and Pastas 165

7 Bar and Street Foods 194

8 Main Dishes 228

9 Sweets 274

The Lees in Korea 320

Acknowledgments 325

Index 329

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