Korean cuisine, some traditional and some reinterpreted, by @thekoreanvegan on TikTok, a home cook, and storyteller.
“How can you be vegan and Korean?” is the most frequently asked question of Joanne Lee Molinaro. After all, fish sauce and BBQ are synonymous with Korean cuisine. Although grilled meat is used in certain Korean dishes, the components that made up Joanne’s childhood bapsangs—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and others—are all plant-based, extremely tasty, and uniquely Korean.
The Korean Vegan Cookbook Summary
Joanne provides recipes and narrative glimpses of the cuisine that molded her family’s history in her first book. Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the simple Gamja Guk, a potato-and-leek soup her father made, are just a few of the recipes she remembers from her upbringing. Chocolate Sweet Potato Cake pays homage to the two things that saved her mother’s life: Kale & Ramen Salad with noodle “croutons” and a ramen broth dressing.
The Korean Vegan Cookbook explores how deeply food and family affect our identity, with the intimate storytelling and breathtaking photography she’s become known for on social media.
Book Release Date
- Publisher : Avery (Oct. 12, 2021)
- Language : English
- Hardcover : 336 pages
- ISBN-10 : 0593084276
- ISBN-13 : 978-0593084274
- Item weight : 1 g
- Dimensions : 20.32 x 25.4 cm
About the Author
Joanne Lee Molinaro was born and reared in Chicago and is a Korean American trial lawyer. Molinaro began following a plant-based diet in January 2016 and later that year launched The Korean Vegan as a passion project. @thekoreanvegan, her hugely popular TikTok, combines her recipes with personal narration. Salon, Healthyish by Bon Appétit, The Atlantic, The Kitchn, Thrive, and VegWorld has all covered her, as well as Food Network, CNN, BBC, and CNBC.
The Korean Vegan Cookbook Reflections and Recipes from Omma’s Kitchen Download
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