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The Korean Vegan Cookbook
The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen | Joanne Lee Molinaro
4 posts | 2 read | 3 to read
THE INSTANT NEW YORK TIMES BESTSELLER NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious EATER Stained Page Infatuation Spruce Eats Publishers 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, shes 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 Joannes table growing updoenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and moreare 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 mothers 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.
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Lindy
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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. 3y
Lindy @5feet.of.fury Yes, they do look great. Since reading her cookbook, I‘ve been following her YouTube channel. 3y
DrexEdit I make a mean kimchee from a recipe my half-Korean cousin gave me. It's not vegan though, surprisingly! 3y
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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. 🥬 3y
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!
3y
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. 3y
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! 😋🙂👍 3y
Lindy @DrexEdit Those pickles sound yummy! 3y
35 likes8 comments
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Lindy
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Like many of her generation, my hahlmuhnee grew up a rice kernel away from starvation.

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Lindy
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I didn‘t follow any of the recipes in the tagged cookbook but it did inspire me to use Korean flavour combinations in my meals.

FlowerFairy That looks scrumptious! (edited) 3y
Lindy @FlowerFairy Thanks! It really was, I‘m not just saying that. 😊 3y
Cathythoughts Looks delicious 👌 3y
34 likes4 comments
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Lindy
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In my latest video, I talk about Korean food and Korean books.
https://youtu.be/rqMFgDwwPWg

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