The Korean Vegan Cookbook

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

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The memoir segments are moving, the recipe headnotes informative & the photography gorgeous; a cookbook worth reading, even though I didn‘t try any of the recipes. Vegan versions of classic dishes like bulgogi & galbi are possible, although complex & time-consuming. Making Maple-Roasted Corn Tea involves roasting kernels, cobs & cornsilk plus many more steps, then serving with sliced lemons & jalapeños. I‘ll stick with roasted barley tea.

5feet.of.fury Oooh I follow her on insta and I love her stories and the dishes always look amazing. 2y

Lindy @5feet.of.fury Yes, they do look great. Since reading her cookbook, I‘ve been following her YouTube channel. 2y

DrexEdit I make a mean kimchee from a recipe my half-Korean cousin gave me. It's not vegan though, surprisingly! 2y

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Lindy @DrexEdit I usually make my own kimchi because it‘s hard to find it prepared without either fish or shrimp or both. š�¬ 2y

DrexEdit @Lindy definitely! This recipe my cousin had was the full-on all-day kimchi making deal. It's a lot of fun to make it the slow way, if you have the time. I love that kimchi is so adaptable to time and ingredients too!
2y

Lindy @DrexEdit I find that it doesn‘t take much hands-on time, just tossing the salted cabbage every half hour until there‘s enough liquid released, then mixing in the seasoning and then packing it tightly in a jar. Naturally fermented pickles (all kinds) are so easy and so delicious. I‘m surprised more people don‘t make them. 2y

DrexEdit @Lindy I got into pickles during lockdown. Everyone else was baking bread and I learned how to make pickled cauliflower with carrots and red peppers and onions and tumeric. Yum! š‹š™‚š‘¨ 2y

Lindy @DrexEdit Those pickles sound yummy! 2y

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