The Korean Vegan

The author Joanne Lee Molinaro's powerfully moving personal tales of love, family, and food have captivated millions of fans. In her first cookbook, she shares a collection of her favorite Korean dishes, both traditional and reimagined, as well as poignant narrative snapshots from her family's history.

As Joanne explains, she is frequently asked, "How can you be vegan and Korean?" After all, fish sauce and barbecue are synonymous with Korean cuisine. Although grilled meat is common in some Korean dishes, the ingredients that adorned Joanne's bapsangs as a child are doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and others are entirely plant-based, unbelievably flavorful, and uniquely Korean. 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, are two of her childhood favorites. Besides, Chocolate Sweet Potato Cake is a tribute to the two foods that saved her mother's life after fleeing North Korea. The Korean Vegan Cookbook is a detailed portrait of the immigrant experience filled with life lessons.

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