The Korean Vegan Cookbook

Reflections and Recipes from Omma's Kitchen.

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, 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, 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 mother's 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.

"One of the best cookbooks of the year."
Epicurious

The instant New York Times bestseller.