Vegan Korean Cookbook Review

Vegan Korean Food Book Review :

The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen by Joanne Lee Molinaro,

I've eaten Korean food in restaurants in NYC and found some vegan dishes that I really liked such tofu bibimbap made with vegetables, rice, sauce and tofu. I also tasted a mushroom hot pot called Beoseot Jeongol that was made with a variety of mushrooms in a delicious sauce and an appetizer made with thinly slice eggplant called Gaji Mari that was used to roll uncooked salad vegetables. All were very tasty. 

Although I’ve enjoyed Korean food in restaurants, I’ve never actually tried cooking it at home. This summer, I decided to branch out and explore new cuisines through cookbooks, and one of the first I picked up was The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen by Joanne Lee Molinaro. I was delighted that all the recipes in her book are vegan.

This cookbook has received plenty of praise—it was named one of the best cookbooks of the year by Epicurious and even became a New York Times bestseller. But what makes it especially compelling to me is that it’s more than just a collection of recipes. Molinaro intertwines her family’s stories with her vegan interpretations of traditional Korean dishes, making it both a cookbook and a heartfelt memoir. It feels like being welcomed into her mother’s (Omma’s) kitchen.

Interestingly, my first real introduction to Korean family life was through the Netflix series Kim’s Convenience. If you haven’t watched it, I highly recommend it—it’s lighthearted, funny, and heartwarming. The show’s mother character is also affectionately called Omma, which made reading Molinaro’s book feel even more familiar.

As for my own experience with the cookbook: I’ll admit that some of the recipes felt a bit intimidating to me. Many are labeled “medium difficulty,” and the ingredient lists often include items that can only be found in Korean grocery stores. While I own other Asian vegan cookbooks that may be less authentic but more approachable, Molinaro’s collection stands out for its authenticity and depth. On the plus side, a number of the recipes are naturally gluten-free, and many can easily be adapted with gluten-free noodles.

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I decided to start with a few recipes that felt the most approachable: Sweet and Sour Mushrooms, Korean Potato Salad, and Korean Rice Balls—known as Suppli—which I suspect will be the most challenging of the three. I’ve also been tempted to try my hand at rolling sushi, so I may give that a go as well. Molinaro’s version features daikon radish among the vegetables which is a familiar vegetable to me.

Overall, The Korean Vegan Cookbook is both inspiring and beautiful—perfect for adventurous cooks who are ready to dive into authentic flavors and stories, even if it takes a little extra effort.

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