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Korean dishes, some traditional and some reimagined, from the home cook and storyteller behind @thekoreanvegan on TikTokThe single most frequent question Joanne Lee Molinaro gets asked is “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 the bapsangs of Joanne’s childhood—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. In her debut cookbook, Joanne shares recipes and narrative snapshots of the food that shaped her family history. 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, Kale & Ramen Salad with noodle “croutons” and a dressing akin to ramen broth. With the intimate storytelling and stunning photography she’s become known for on social media, The Korean Vegan Cookbook celebrates how deeply food and family shape our identity. 

Discover "The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen" by Joanne Lee Molinaro, a culinary masterpiece that unveils the ancient Korean vegan lifestyle and presents over 80 delicious, home-style recipes. Dive into a journey of flavors, wisdom, and wellness as you explore Korean vegan culture through its traditional, plant-based cuisine.

Joanne Lee Molinaro, best known as the creator of the popular webcomic "The Korean Vegan," brings her expertise and passion to this book. She beautifully illustrates the connection between food and family as she shares cherished recipes passed down through generations, along with personal stories and culinary insights.

This book is more than a cookbook; it's a celebration of the Korean vegan lifestyle and culture. Molinaro introduces the fundamental elements of Korean cuisine, such as the use of fresh, seasonal ingredients, bold flavors, and the balance of yin and yang. She guides readers through the basics of Korean vegan cooking, including essential ingredients, techniques, and equipment.

With over 80 diverse and authentic Korean vegan recipes, "The Korean Vegan Cookbook" caters to a wide range of tastes and dietary preferences. From hearty soups and stews like "Dubu Jorim" (Braised Tofu) and "Kongguksu" (Cold Soybean Noodles), to comforting rice dishes like "Bibimbap" and "Gimbap," and an array of flavorful side dishes, this book offers a complete Korean vegan culinary experience.

Beyond the recipes, Molinaro weaves in personal stories, cultural insights, and tips for creating a more mindful and sustainable kitchen. She also includes a chapter on the history of Korean veganism and its significance in the Buddhist tradition, offering readers a deeper understanding of the cultural context behind the cuisine.

"The Korean Vegan Cookbook" is an essential addition to the culinary library of anyone interested in Korean cuisine, vegan cooking, or simply seeking a healthier and more compassionate way of eating. With its vibrant flavors, rich cultural heritage, and emphasis on plant-based nourishment, this book is sure to inspire and delight readers as they embark on a journey of culinary discovery.