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

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  • ISBN 10 0593084276
  • ISBN 13 9780593084274
  • Published Oct 12 2021
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Avery

Publishers Text

The 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 as 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.