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

THE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s 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, 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. 
 
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.
 
This audio adaptation features exclusive stories and the following recipes, included in both the audiobook and the accompanying downloadable PDF:

Rice
Spicy Soy Sauce Dressing
Perilla Leaf Focaccia
Hobbahk Jeon
Cucumber Kimchi
Spicy Doenjang Chigae
Jjajangmyun
Korean-Style Suppli
Kkangpoong Tofu
Chocolate Persimmon Cupcakes