The Korean Vegan Homemade: Recipes and Stories from My Kitchen

For a limited time we have copies signed by Joanne Molinaro.

Inventive, plant-based Korean cooking for cooks who like clear techniques and playful, cross-cultural flavor.

Joanne Lee Molinaro cooks with a double lens: she “veganizes” Korean staples and “Koreanizes” everything else. An opening pantry chapter sets you up to improvise with a kelp-and-mushroom “fishy” sauce, crisp kimchis, and homemade garaetteok for stir-fries and tteokbokki.

Her personal recipes carry the stories that shaped them—gosari namul moochim made from foraged bracken fiddleheads her grandmother loved to hunt, broccoli tofu nuggets devised to win over a picky nephew, and kibimbap that invites mixing textures at the table.

There’s plenty of weeknight practicality alongside family voice, like a crispy eggplant method learned from an aunt who declares, “oh my god that’s amazing!!” when it hits right. Techniques are straightforward, ingredients are explained with smart substitutions, and the flavors travel without losing their roots.

Hardcover. Color photographs throughout.