How To Make Japchae | Recipe | Cook With Me The Korean Vegan 2026-09-19 | How To Make Japchae | Recipe | Cook With Me
Strawberry Cream Cheese Stuffed Mochi and the Screen Door. The Korean Vegan 2024-07-02 | Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
My banana bread recipe (check out description for full recipe)! The Korean Vegan 2024-06-28 | thekoreanvegan.com/the-best-vegan-banana-bread-recipe/#recipeJoanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Top 7 Places I ate as a vegan in Korea! The Korean Vegan 2024-06-27 | Full list of everything I ate in Korea:thekoreanvegan.com/a-guide-to-traveling-vegan-in-koreaJoanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
That time I got ghosted during my senior prom and zucchini pancakes The Korean Vegan 2024-06-26 | Hi! Full recipe: thekoreanvegan.com/5-easy-korean-zucchini-recipesJoanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
TKV Podcast EP 70 Finding Jeju. The Korean Vegan 2024-06-25 | Full podcast episode:podcasts.apple.com/us/podcast/finding-jeju/id1614483834?i=1000660141282Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
SIGHT: Watch this student get rejected for the WORST reason. The Korean Vegan 2024-05-23 | Let's make SIGHT top 3 in the box office!!! Order tickets below:http://angel.com/veganJoanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
How to Make Cold Kimchi Noodles. The Korean Vegan 2024-05-22 | Hi everyone! You can find the recipe for these cold kimchi noodles below:thekoreanvegan.com/spicy-bibim-kimchi-noodles-recipe/#recipe Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Refaat Alareer Poem and Eggplant Cauliflower Salad. The Korean Vegan 2024-05-09 | Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Korean moms never say “I love you” but… #koreanfood #koreanmom #koreanmomcooks The Korean Vegan 2024-05-06 | ...
Watch me make my dream birthday dinner. The Korean Vegan 2024-05-01 | Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Doenjang Sweet Potato Ramen #recipe #ramen #healthyrecipes The Korean Vegan 2024-04-27 | Hey everyone! Can’t believe this is Episode 8 of these Longevity Recipes! I hope you’ve been enjoying them as much as I’ve loved making them. It’s fun to try and tweak some of my favorite dishes to optimize their health. A lot of times, all you need to do is add fiber and green things! LOL. This Longevity Ramen was so good, I could easily see it fitting into my rotation of fun lunchtime slurping. The recipe is below but keep in mind that the paste for the broth is meant for far more than one serving! I like to make a lot in advance, stick it in the fridge, and then use a little every time I make ramen. :)1 sweet potato, cut into cubes2 to 3 shallots, peeled and halved1 tbsp doenjang2 tbsp low sodium soy sauce2 tbsp minced garlic1 cup vegetable brothgluten free brown rice ramen noodles, cooking water reserved1/2 cup corn1/2 cup steamed broccoli1/4 cup kimchi8 ounces silken tofu2 tbsp scallion greens1 tbsp toasted sesame seeds1/2 tsp cracked black pepperPreheat your oven to 475° F. Place your sweet potatoes and shallots on a baking sheet. Place on the center rack of preheated oven for about 10 minutes. Remove the shallots and cook the sweet potatoes for another 10 minutes, until tender. Remove from oven. Take about 3/4 of the shallots and sweet potato and add to a blender. Add doenjang, soy sauce, garlic, and vegetable broth and blend on high until smooth (about 1 minute). Add about 2 tbsp of the blended paste to your ramen bowl. Next, add your noodles, corn, broccoli, kimchi, and tofu. Pour the water you cooked your ramen noodles in over the top. Garnish with scallion greens, toasted sesame seeds, black pepper.Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Making My Own Birthday Cake (Vegan Sponge Cake) The Korean Vegan 2024-04-26 | You can find the full written recipe for the vegan sponge cake here:thekoreanvegan.com/steamed-vanilla-vegan-sponge-cake-recipeJoanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Purple Stuffed Pancakes The Korean Vegan 2024-04-20 | Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
What I Eat on a Gloomy Day. The Korean Vegan 2024-04-19 | You can find the recipe for my #simple #vegan #tteokbokki here:thekoreanvegan.com/korean-fire-cakes-ddukbokeeTo make the kim-mari, cook 2 ounces of glass noodles by adding them to boiling water for 7 minutes. Drain and rinse under cold water. Add to 1/4 cup small diced carrots, 1/4 cup julienned potato, and 2 tbsp of chopped scallion greens. Using scissors, cut the noodles into small pieces. Add 1 tsp sweetener and pinch of salt, together with black pepper.Take one sheet of nori and cut it in half, lengthwise. Spoon half of your glass noodle mixture into the middle, and roll the nori sheet up to create a long, thin cylinder (about the width of your index finger). Repeat with remaining filling.To make the batter, mix together 2 tbsp flour, 2 tbsp potato (or corn) starch, 1 tsp garlic powder, 1/2 tsp baking soda, and up to 1/4 to 1/3 cup of soju (or sparkling water). Should be the consistency of pancake batter. Cut the rolls of seaweed into 3 to 4 smaller pieces (like in the video). Dip them into the batter before dropping them in oil (at 350° F). Cook for about 1 minute before draining. Let them cool completely before frying them once more.Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Showing Lulu all the places shes never seen before. The Korean Vegan 2024-04-18 | Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Enoki Mushrooms and Soondooboo Jjigae #koreanfood The Korean Vegan 2024-04-17 | To make the enoki mushrooms, stir together 2 tablespoons of potato starch, 1 teaspoon garlic powder, 1 tsp onion powder, 1/4 tsp ground turmeric, 1/4 tsp black pepper. Coat your mushrooms with the dry mixture and fry them up in a skillet.For the soondooboo jjigae, you can buy my book or check out this older recipe:thekoreanvegan.com/kimchi-soondooboo-chigaeJoanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
I fell in love with a boy on the internet. The Korean Vegan 2024-04-16 | Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Longevity Recipes: How I eat when Im marathon training. The Korean Vegan 2024-04-13 | Hey everyone! Here’s the recipe for my Longevity Kimbap!2 cups brown rice (uncooked)1 large sweet potato, mashed2 tbsp gochujang2 tbsp fruit vinegar1 tsp maple syrup8 ounces super firm tofu, cut into batons1/2 cup pickled radish1 cup julienned purple cabbage1 cup julienned carrots1 cup boiled spinach1 cup steamed eggplant1 tsp garlic powder1 tbsp low sodium soy sauce8 sheets roasted noriPreheat oven to 475° F. Cook your rice and through your sweet potato in the oven. While rice is cooking, mix together gochujang, 1 tbsp vinegar, maple syrup, and 1 tbsp water. Add half this sauce to your tofu until well coated. Spread your tofu out on a baking sheet and place in the oven for about 25 minutes, until crispy on the outside. Remove and set aside. Steam your eggplant and add garlic powder, soy sauce and remaining fruit vinegar. Remove baked potato from oven, mash it up. Get everything ready for assembly. Add 1/4 of your cooked brown rice to about 80% of your standard nori sheet. Then, take a second piece of nori and fold it so that it’ll cover JUST the rice. Then add your filling ingredients like in the video (keep same colors together if you can!). Roll it up, cut into pieces, add a little more sauce, enjoy!Each roll has 20 grams of protein, 7 grams of fiber! :)Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
The BEST Hi Protein Vegan Kimchi Jjigae The Korean Vegan 2024-04-12 | You can find the full written #recipe for this hi-protein vegan kimchi jjigae here:thekoreanvegan.com/vegan-kimchi-jjigae-reigns-supremeJoanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
How I went from 3 miles to marathon in 121 days. The Korean Vegan 2024-04-11 | Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Kimchi Guksu and an Open Window. The Korean Vegan 2024-04-10 | The #recipe for this Kimchi Guksu:1 cup chopped kimchi2 tablespoons chopped onion2 scallions chopped2 cloves garlic, minced1 tablespoon toasted sesame seeds1/4 cup Spicy Garlic Soy Sauce Dressing (youtube.com/watch?v=tbmlw4fuSl8)1 tablespoon sweetener1 teaspoon sesame oil1/2 tablespoon neutral oil2 servings cooked somyeon (Korean wheat noodles)2 tablespoons ripped up roasted seaweedIn a medium bowl, mix together kimchi, onion, scallion whites, garlic, sesame seeds, Spicy Garlic Soy Sauce Dressing, sweetener, and sesame oil. To a large sauté pan, add neutral oil. When it begins to shimmer, add contents of bowl and cook for about 3 to 4 minutes (when kimchi starts to caramelize). Remove from heat and add to bowl of cooked Korean wheat noodles. Garnish with scallion greens and shreds of roasted seaweed.Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
My Thoughts on Ozempic. #vlog #weightloss #grwm The Korean Vegan 2024-04-09 | Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Spicy Eggplant White Bean Stew #longevity #healthyrecipes The Korean Vegan 2024-04-06 | Hey everyone! So excited about this new cookbook in my kitchen, Plant You: Scrappy Cooking, by none other than Carleigh Bodrug (@PlantYou ). I adapted this recipe from her cookbook in the spirit of “no waste”—I tried to incorporate any fruit or vegetable I had sitting around in my fridge or pantry, including the leftover zucchini I had from the night before, the wild dried oregano I had on my window sill, along with the fresh basil plant collecting sunlight in my studio. I also thought about using gochujang in lieu of harissa, but then I remembered I had exactly the right amount of harissa leftover from a recipe I made a few weeks ago.I love recipes that come together so easily and quickly. My husband and I stuffed our faces with this for dinner and each of us went back for seconds!You can find the full recipe in Carleigh’s book, but the following are a list of the ingredients that went into this stew!Vegetable brothRed onionGarlicZucchiniRed bell pepperEggplantDried oreganoGarlic powderPaprikaCherry tomatoesTomato pasteHarissa pasteWhite beansCrushed tomatoesSweetener (apple syrup, maple syrup, etc.)KaleLemon juiceVegan plain yogurt (that dollop in the beginning)Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
4 Longevity Recipes Foods That Help You Live Longer. The Korean Vegan 2024-04-05 | Hi all! Here are the #longevity #recipes featured in this week's video:Kimchi Bindaetteok:2 cups Split Mung Beans1 ounce dried ferbrake1 tsp baking soda1 cup cooked bean sprouts1 cup kimchi plus juice9 oz, Scallions, cut into 2-inch pieces3 cloves Garlic, minced2 teaspoons Soy sauce1 tablespoons Sesame oil0.50 teaspoon Salt1 teaspoon Black pepper2 tbsp Olive oil2 tbsp Potato Starch5 shiitake mushrooms, sliced1. Soak mung beans in 5 cups filtered water for at least 4 hours. Soak gosari in 2 cups filtered water for at least 2 hours.2. In the meantime, cook your mung bean sprouts in boiling water for about 4 minutes (until they turn translucent). Drain and rinse under cold water. Set aside.3. When your gosari has been rehydrated, cook them in boiling water together with baking soda (this helps with the woodsy taste) for about 6 minutes. Drain and rinse under cold water.4. Add kimchi, bean sprouts, scallions, mushrooms, garlic, gosari, soy sauce, and sesame oil in a bowl. Mix them together and set aside for about 1 hour. 5. When mung beans have been rehydrated, drain any excess liquid. Then add the soaked mung beans, potato starch, soy sauce, salt, pepper, kimchi juice, and 1/2 cup of water to a blender. Blend on high (you may need to add a little more water, 1 tbsp at a time, to get the blades to turn) until you achieve a lumpy batter, kind of like oatmeal.6. To a small pan (8-inches) over medium heat, add just a little oil. Place some of the marinated kimchi mixture onto the pan and then pour the batter over the veggies--enough to cover all the vegetables and reach the edge of the pan. Cook for about 3 minutes and using your spatula, flip the pancake. Cook for another 3 minutes.Longevity Japchae:1 tablespoon extra virgin olive oil1/4 cup julienned red onion1/4 cup julienned purple cabbage1/4 cup julienned mushrooms1/4 cup julienned red bell pepper1/4 cup julienned carrot1/4 cup julienned yellow bell pepper1/4 cup julienned green cabbage1/4 cup julienned green bell pepper2 cups cooked glass noodles2 tablespoons soy sauce1 1/2 tablespoon brown rice syrup (or maple syrup)1/2 tablespoon rice vinegar (or apple cider vinegar)1 tablespoon sesame oil1 tablespoon sesame seedsblack pepperSaute the veggies in olive oil. Add cooked noodles and then all liquid ingredients. Garnish with toasted sesame seeds and black pepper. Kimchi Minestrone Soup:1 3/4 cup chickpeas1 1/2 tbsp extra virgin olive oil1/2 tsp smoked paprika1/2 tsp garlic powder2 tbsp dried oreganoSalt & pepper1/2 cup diced red onion3 cloves garlic, minced1/2 cup diced carrot1/2 cup diced celery1/2 cup diced potato1/2 cup chopped kimchi1 tbsp gochujang1 cup crushed tomatoes1 3/4 cup white beans6 cups vegetable broth1 cup spinach4 to 5 basil leavesPreheat oven to 450 F. Mix together 1/2 cup chickpeas with paprika, garlic powder, and 1 tbsp oregano, as well as 1/2 tbsp of olive oil. Spread out on a baking sheet and bake for about 11-15 mins until they are dark brown. Remove and set aside. To a large pot or Dutch oven, add 1 tbsp of olive oil. Next add onion, garlic, carrot, and celery. Stir until onions begin to grow translucent (3 mins). Season with a little salt and pepper. Add potatoes, kimchi (with juice), and gochujang, together with another tablespoon of oregano. Stir until all veggies are evenly coated with gochujang. Add crushed tomatoes, remaining chickpeas (not those in the oven), and vegetable broth and bring to boil. Reduce heat to simmer and cook until potatoes are fork tender (~15 mins). Throw in fresh spinach and cook for another minute. Garnish with fresh basil and a twist of black pepper.Bibim-Oats:thekoreanvegan.com/easy-heart-healthy-savory-oatmeal-recipeJoanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Why do vegans want to eat meat? #veganfriedchicken The Korean Vegan 2024-04-04 | Hi! You can find the full video for this here:youtube.com/watch?v=u9HjK4cbUecThe full written recipe here:thekoreanvegan.com/amazing-vegan-fried-chicken-recipeJoanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Dear Food, a love letter (everything I made this month) #lol The Korean Vegan 2024-04-03 | #foodie #recipes #foodvideo Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
GRWM: That time someone called me a sl*t #grwm #storytime #vlog The Korean Vegan 2024-04-02 | Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
My dad ate this every single day to lower his cholesterol The Korean Vegan 2024-03-29 | Hi there! Here's the #recipe for this Bibim Oatmeal:1 cup cooked rolled oats1/4 cup boiled spinach1/4 cup boiled mung bean sprouts1/4 shredded red cabbage1/4 cup baked yam2 tbsp kimchi1/2 cup cooked brown lentils2 tbsp shredded roasted seaweed1 tsp toasted sesame seeds1 tsp chopped scallion greensFor the Gochujang Dressing:1 tbsp gochujang1 tsp maple syrup2 tbsp waterEnjoy!!Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
The BEST Vegan Fried Chicken (Korean Style) #recipe #vegan #friedchicken The Korean Vegan 2024-03-29 | Hi everyone! You can find the full written recipe on my blog:thekoreanvegan.com/amazing-vegan-fried-chicken-recipeJoanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Korean BBQ Roasted Potatoes (#recipe in description) The Korean Vegan 2024-03-27 | Hi all! Here's the #recipe for these #koreanBBQ #roastedpotatoes:For the sauce:1/4 cup soy sauce1 tsp grated ginger2 tbsp minced garlic1 tbsp mirin1 tsp rice vinegar2 tbsp scallions, plus more for garnish2 tbsp brown rice syrup (or maple syrup)1/2 tsp black pepper1 tsp sesame oil1 tbsp gochugaru2 tsp potato starch2 tbsp waterFor the potatoes:2 tbsp vegetable oil4 cups boiled baby potatoes1 tsp sesame seedsPreheat oven to 450° F. Mix all the sauce ingredients together. Set aside. Add oil to a very large sheet pan. Spread boiled potatoes across the sheet pan, so they are spaced apart. Using the bottom of a cup, smash the potatoes so they are thin and spread out, taking care not to totally break them. Place them in the oven and bake for 25 minutes. In the meantime, heat the sauce in a small pot over medium heat. Stir regularly until the liquid comes to a boil and then reduce heat and stir until it thickens (about 3 minutes). Remove from heat. When the potatoes are done, place them in a deep bowl and add the sauce. Toss the potatoes so they are evenly coated. Garnish with extra scallions and sesame seeds before serving.Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Eat this soup to live forever? Kimchi Minestrone Soup. The Korean Vegan 2024-03-22 | Hi everyone! So happy you all have been enjoying the #longevityrecipes series! I’ve been trying to find ways to tweak some of my favorite Korean dishes to maximize the micronutrients (like fiber) that help promote longer and healthier living and kimchi seemed like such a natural choice! This kimchi minestrone was almost like a kimchi chives with a Mediterranean twist! Give it a try—I think you will love it!1 3/4 cup chickpeas1 1/2 tbsp extra virgin olive oil1/2 tsp smoked paprika1/2 tsp garlic powder2 tbsp dried oreganoSalt & pepper1/2 cup diced red onion3 cloves garlic, minced1/2 cup diced carrot1/2 cup diced celery1/2 cup diced potato1/2 cup chopped kimchi1 tbsp gochujang1 cup crushed tomatoes1 3/4 cup white beans6 cups vegetable broth1 cup spinach4 to 5 basil leavesPreheat oven to 450 F. Mix together 1/2 cup chickpeas with paprika, garlic powder, and 1 tbsp oregano, as well as 1/2 tbsp of olive oil. Spread out on a baking sheet and bake for about 11-15 mins until they are dark brown. Remove and set aside. To a large pot or Dutch oven, add 1 tbsp of olive oil. Next add onion, garlic, carrot, and celery. Stir until onions begin to grow translucent (3 mins). Season with a little salt and pepper. Add potatoes, kimchi (with juice), and gochujang, together with another tablespoon of oregano. Stir until all veggies are evenly coated with gochujang. Add vegetable broth and bring to boil. Reduce heat to simmer and cook until potatoes are fork tender (~15 mins). Throw in fresh spinach and cook for another minute. Garnish with fresh basil and a twist of black pepper.
How to make 3 healthy and beautiful Korean #kimbap recipes The Korean Vegan 2024-03-22 | For full written recipes of these healthy and beautiful kimbap, head over to my blog:thekoreanvegan.com/4-korean-kimbap-recipes-easy-to-fancyJoanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
What to do with your kimchi: ramyeon #kimchiramen #kimchi #koreanfood The Korean Vegan 2024-03-20 | Now that so many of you are making your own homemade kimchi (still a little in shock at how many of you wanted my kimchi recipe!), I’ll be sharing my simple, at-home ideas for how to use that kimchi. Look, the best way to eat kimchi is as-is, right out of your jar. But, that’s not the ONLY way to use that delicious, probiotic glory! In this first episode of “What to do with your kimchi,” I snip a generous amount into my instant ramyeon and scoop out a little of that amazing kimchi broth..BTW, did you know that the lid of your ramyeon pot makes the PERFECT tarmac for your noodles between your mouth and your pot? That way, you can cool them off, compose your bite (I want to make sure I get a bit of kimchi with every bite), re-chopstick, and SLURP!!.What are some of your favorite ways to incorporate kimchi into every meal?Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Brie Pasta and Learning to read Korean. The Korean Vegan 2024-03-19 | this is a really simple brie pasta:Cook spaghetti noodles according to package instructions, but before draining, keep about 1 cup of pasta water. When the noodles are done, throw them in a large bowl with 1/2 a round of brie, a handful of cherry tomatoes, and black pepper. Stir vigorously, adding a little bit of pasta water as you go. It's really important that you stir AGGRESSIVELY (this helps to emulsify the starch + fat), until you get a thick creamy sauce. Garnish with fresh basil and EVOO.Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
KOREAN AND MONTENEGRIN SNACKS!! Joanne & Neman (@kalemyname) #vegansnacks #koreansnacks The Korean Vegan 2024-03-16 | Joanne & Neman (@kalemyname) try #snacks from Korea and Neman's native country, Montenegro while Joanne visits her hometown of Chicago!Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
EASY Japchae Recipe. The Korean Vegan 2024-03-15 | This is a modification of the traditional japchae recipe (which you can find in my cookbook):1 tablespoon extra virgin olive oil1/4 cup julienned red onion1/4 cup julienned purple cabbage1/4 cup julienned mushrooms1/4 cup julienned red bell pepper1/4 cup julienned carrot1/4 cup julienned yellow bell pepper1/4 cup julienned green cabbage1/4 cup julienned green bell pepper2 cups cooked glass noodles2 tablespoons soy sauce1 1/2 tablespoon brown rice syrup (or maple syrup)1/2 tablespoon rice vinegar (or apple cider vinegar)1 tablespoon sesame oil1 tablespoon sesame seedsblack pepperSautee the veggies in olive oil. Add cooked noodles and then all liquid ingredients. Garnish with toasted sesame seeds and black pepper. Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
The BEST Vegan Tiramisu Recipe! The Korean Vegan 2024-03-15 | You can find the full written recipe for the BEST Vegan Tiramisu Recipe on my blog:thekoreanvegan.com/homemade-vegan-tiramisu-recipe-easy-deliciousJoanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
A simple lunch in Puerto Rico with @Dylanlemay #recipe #travel #toast The Korean Vegan 2024-03-14 | ...
EASY 4-Ingredient Scones recipe. The Korean Vegan 2024-03-14 | Here's the EASY recipe for these 4-ingredient scones:3 1/2 cups all purpose flour4 tsps baking powder1 cup vegan sour cream1 cup fizzy lemonadeMix everything together, knead for a few minutes, shape into 1-inch tall sheet, cut out circles (or squares). Place on baking sheet lined with parchment paper and bake at 390° F for 15 minutes. Enjoy with cream and jam!Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Vegan Filipino Spaghetti. The Korean Vegan 2024-03-13 | As an Asian American who also happens to be vegan, I sometimes find myself occupying a strange place—on the one hand, I’m very familiar with the harm of othering language or behavior, the damage caused by cultural insensitivity around food. On the other hand, my personal values dictate against eating many of the foods that are very endemic to my culture. I think many people have concluded that these are mutually exclusive. That’s a shame. It’s very possible to remain respectful and inclusive towards other people’s cultures, their stories, and even the trauma surrounding those stories, while still being true to your values and ethics..I can’t even tell you how nostalgic it was for me to make this Filipino spaghetti!! That first bite was unREAL—it tasted EXACTLY like I remembered. Growing up, I thought it was just “spaghetti,” because that’s what my mom called it. It wasn’t until I got to college that I learned that most people did NOT put hot dogs and red bell peppers and ketchup in their spaghetti. So, I thought it must be just a thing my mom did. And now, all these decades later, I learn that this is Filipino Spaghetti, which makes sense since my mom’s best friend at work was Filipino and Omma borrowed Filipino recipes from her friend and made them for us at home (chicken adobo was one of my FAVORITES growing up!)..Here’s the #recipe for my vegan version, which, with the exception of Banana Sauce and syrup, is a one-for-one vegan replica of my mother’s spaghetti (she used plain Ketchup instead of Banana Sauce and sugar instead of syrup):2/3 cup walnuts5 medium baby bella mushrooms1 tablespoon oil3 vegan hot dogs, sliced on a bias1/2 cup diced onion1/2 cup diced red bell pepper3 cloves garlic, minced2 tablespoons Banana Sauce (or Ketchup)1 tablespoon tomato paste1 container Prego tomato sauce (this is what my mom used!)Optional: 1/4 cup vegetable broth1 tablespoon sweetener (I used brown rice syrup)1 lb cooked spaghetti noodles1/4 cup shredded vegan cheddar cheesePlace your walnuts and mushrooms into a food processor and pulse about 10 times, until you get a crumbly texture that looks a lot like ground beef. Add oil to a large pan over medium high heat. When it begins to shimmer, add your vegan hot dogs and cooked until browned (about 3 minutes). Remove from pan and set aside. To the same pan, add onion, red bell pepper, and garlic. Saute for about 3 minutes, until onions become translucent and garlic is fragrant. Add Banana Sauce and tomato paste and stir until pan contents are evenly coated. Add Prego tomato sauce and stir. Lower heat to medium low, add back hot dogs, and continue to cook for about 15 minutes, until sauce has reduced a little bit and gotten nice and thick (almost like a gravy). If your sauce gets too thick, add a tablespoon or two of vegetable broth to slacken it. Serve with cooked spaghetti noodles and garnish with vegan shredded cheese.Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Fancy Kimbap for my husband. The Korean Vegan 2024-03-11 | Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Longevity Recipes | Ep 1 | Bindaetteok The Korean Vegan 2024-03-08 | Hi! The #recipe for this #kimchi #bindaetteok or "mung bean pancakes" is below:2 cups Split Mung Beans1 ounce dried ferbrake1 tsp baking soda1 cup cooked bean sprouts1 cup kimchi plus juice9 oz, Scallions, cut into 2-inch pieces3 cloves Garlic, minced2 teaspoons Soy sauce1 tablespoons Sesame oil0.50 teaspoon Salt1 teaspoon Black pepper2 tbsp Olive oil2 tbsp Potato Starch5 shiitake mushrooms, sliced1. Soak mung beans in 5 cups filtered water for at least 4 hours. Soak gosari in 2 cups filtered water for at least 2 hours.2. In the meantime, cook your mung bean sprouts in boiling water for about 4 minutes (until they turn translucent). Drain and rinse under cold water. Set aside.3. When your gosari has been rehydrated, cook them in boiling water together with baking soda (this helps with the woodsy taste) for about 6 minutes. Drain and rinse under cold water.4. Add kimchi, bean sprouts, scallions, mushrooms, garlic, gosari, soy sauce, and sesame oil in a bowl. Mix them together and set aside for about 1 hour. 5. When mung beans have been rehydrated, drain any excess liquid. Then add the soaked mung beans, potato starch, soy sauce, salt, pepper, kimchi juice, and 1/2 cup of water to a blender. Blend on high (you may need to add a little more water, 1 tbsp at a time, to get the blades to turn) until you achieve a lumpy batter, kind of like oatmeal.6. To a small pan (8-inches) over medium heat, add just a little oil. Place some of the marinated kimchi mixture onto the pan and then pour the batter over the veggies--enough to cover all the vegetables and reach the edge of the pan. Cook for about 3 minutes and using your spatula, flip the pancake. Cook for another 3 minutes.Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
BEST and EASY Vegan Kimchi Recipe. The Korean Vegan 2024-03-08 | You can find the full #recipe for my easy #vegan #kimchi at the link below:thekoreanvegan.com/the-best-easy-vegan-kimchi-recipeI promise you, this will be the BEST, most delicious kimchi you'll ever make in your life!! Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Oil Cleaning Hack or Just a Hack? The Korean Vegan 2024-03-06 | Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
#NoKneadBread and Why I started The Korean Vegan. The Korean Vegan 2024-03-05 | Here's the #recipe for this #vegan no-knead bread:2 1/4 teaspoon active dry yeast1 tablespoon brown rice syrup (can substitute sugar)1/2 cup (70 grams) cooked rice (I use a mix of brown and white, but you can use all white or all brown)370 grams all purpose flour1 tablespoon sesame oil1 teaspoon sea saltIn a very large bowl, whisk together active dry yeast with 1 1/2 cup of warm water (I mix half and half very hot water with cold water) and brown rice syrup. Allow the mixture to sit until it begins to foam (around 10 minutes). If it doesn’t at least start showing some air bubbles, your yeast is dead and you should start over. If your yeast is alive, add rice, flour, sesame oil, and salt. Stir everything together with a wooden spoon until a very scraggly dough forms (just make sure you’ve incorporated all the flour).Cover the bowl with a kitchen towel or the lid of a very large pot and set it aside in a warm place (I usually leave it in the oven with the oven light on) for at least 2 1/2 hours and up to 3 hours (however long it takes for your dough to double in size). If necessary, snap a photo with your phone so you can see what “doubling” will actually look like.After it has doubled in size, place the bowl in the refrigerator for 4 hours (you can skip this part and head straight to baking, but if you do so, you’ll be missing out some extra flavor….!). After 4 hours, remove the bowl from the fridge and set it on the countertop. In the meantime, place a medium ddukbaeggi or 3 1/2 quart Dutch oven in the oven and begin preheating your oven to 450° F.While your oven is preheating, place a large sheet of parchment paper on your work surface. Sprinkle the left part of parchment paper (not the center) with a little flour. Gently scoop your dough out using a large wooden spoon or bench scraper into the floured segment of the parchment paper. Then, gently lift the left part of your parchment paper to roll the dough onto its non-floured side, so that the dough is now resting in the center of your parchment paper.Keep your vessel in the oven for about 10 minutes after your oven has preheated. Then, using oven mitts, carefully remove the pot from the oven and place it next to your dough. Remove the lid and gently lift the parchment paper and dough and place it in the hot pot. Using a sharp knife or razor blade, slice about 2 inches down the center of your dough before putting the lid back on and placing the pot on the center rack of the preheated oven. Bake until the the top of the bread is golden brown, about 40 minutes.Remove from oven and set aside for about 10 minutes before cracking the lid open and removing the bread.Make sure to store the bread in the refrigerator.Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Im a Dog Mom. The Korean Vegan 2024-03-04 | Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
Kimchi and Tteokguk | Happy Lunar New Year! The Korean Vegan 2024-02-10 | Happy Seollal everyone!! 새해 복 많이 받으세요!!Seollal was always one of my favorite holidays because my grandparents would give us envelopes full of money!! LOLOL. But to earn those crisp white envelopes, my brother and I would have to get dressed up in traditional Korean hanboks and bow to them. Sometimes several times, because there’s a specific way you’re supposed to bow and I could never get it right! The bow signifies respect and honor to your elders and, by extension, your ancestors. And then we’d all crowd around the table for a bowl of piping hot ricecake soup. This soup always reminds me of my father, because he LOVES making tteokguk—any day of the year. I’ve often said it’s the one thing my father knows how to make better than my mother!! I eat it often too, mostly because it’s so easy to make. I whipped mine up in under 20 minutes and so can you! The kimchi, on the other hand… well, that ’s gonna take more time and a totally different video to explain! In the meantime, the recipe for a simplified tteokguk is below! Enjoy!.1 tablespoon extra virgin olive oil1 tablespoon sesame oil, plus more for garnish1/4 cup julienned white onion2 cloves garlic, minced1/2 cup julienned white potato2 cups garraetteok (white rice cakes—discs)1 teaspoon sea salt6 cups water1/2 teaspoon black pepper2 scallion greens, chopped1 tablespoon toasted sesame seedsRoasted nori, for garnishJUST Egg, for garnish.Add oils to a pot over medium high heat. When it gets shiny, add onions and garlic and cook for about 2 minutes. Then add potato and cook for another minute before adding the rice cakes. Sprinkle with sea salt and stir everything together so they are evenly coated with oil and salt. Add water and cook for about 15 minutes, until potatoes are tender and the broth is white and creamy. Season with more salt and pepper, as needed. Garnish with scallion greens, sesame seeds, roasted nori, and vegan egg. Drizzle with a little sesame oil before serving.#seollal #tteokguk #koreanfoodJoanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
How I Went From Corporate Lawyer to Content Creator #career The Korean Vegan 2024-02-07 | FIRST 500 TO SIGN UP USING THE LINK BELOW CAN TRY IT FOR FREE FOR 30 DAYS:bit.ly/49rP2dSFrom Passion to Profit: Turn Your Hobby Into a Full Time CareerSEE YOU THERE!Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: bit.ly/TKVWebsiteThe Korean Vegan Cookbook: bit.ly/TKVCookbookThe Korean Vegan Meal Planner: bit.ly/TKVMealPlannerThe Korean Vegan Podcast: bit.ly/TKVPodcastLinktree: bit.ly/TKVLinktreeFind me on Social:Instagram: bit.ly/TKVInstagramTikTok: bit.ly/TKVTikTokTwitter: bit.ly/TKVTwitterFacebook: bit.ly/TKVFacebook
