The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen (Spiral Bound)

Joanne Lee Molinaro has captivated millions of fans with The Korean Vegan Cookbook, a powerfully moving personal tale of love, family, and food. In The Korean Vegan Cookbook, Molinaro 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, she’s 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 Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are 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 The humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage