Korean Monk Cookbook
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Koreaworld: A Cookbook
A vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the New York Times bestselling authors of Koreatown. “A whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking.”—Ruth Reichl, journalist and author of The Paris Novel Join chef Deuki Hong and journalist Matt Rodbard as they take an insider’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food. In Koreatown, Deuki and Matt explored the foods of Korean American communities across the United States. Now with Koreaworld, they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers. Koreaworld takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like Smoked Giant Short Ribs cooked over hay and where the city’s third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like Jeju Whole Fried Smashed Rock Fish rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo. The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Rice and Ginseng–Stuffed Roast Chicken, Grilled Kimchi Wedge Salad, Kkaennip Pesto, and Pineapple Kimchi Fried Rice. Filled with recipes, stories, and conversations of Korean food’s global evolution, Koreaworld is essential reading for anyone curious about the future of food.
The Korean Vegan Cookbook
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. 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.
Heart-Stirring Medicine of Korean Temple Food
Essential Reading for learning "Why" of Korean Temple Cuisine How to Practice Buddhism through Food Harmonious, Compassionate, Intentional Practice of Cooking Many years ago, Venerable Dae-Ahn arrived at Guemsuam Temple on Mount Jirisan, determined to live quietly and privately as a monk, away from the world. Instead, her life unfolded into that of a "culinary monk" and teacher of the art of Korean Temple Cuisine. Finding the heart of her spiritual practice in foraging wild edibles and mindfully preparing plant-based meals in the temple kitchen, Venerable Dae-Ahn found great joy in sharing the wisdom and healing medicine of temple food for the mind, body, and spirit. Heart-Stirring Medicine of Korean Temple Food: Wisdom & Recipes from a Zen Buddhist Monk takes readers through Venerable Dae-Ahn's temple garden and pantry as she shares the healing, nourishing, healthful ingredients the land offers. A guide for how to practice Buddhism through food, she offers an up-close glimpse into her kitchen as she prepares dishes that heal the body and invigorate the soul. Informed by her Doctorate in Nutrition and years of experience leading the kitchens of her temple and Balwoo Gongyang, a Korean Temple Food restaurant, Heart-Stirring Medicine of Korean Temple Food is essential reading for discovering the mission behind Korean Temple Cuisine, showing us how to feed ourselves in harmony with the earth, transforming the simplest ingredients into vibrant meals and flavorful medicine and food into a spiritual practice that offers gratitude and respect to all life. A gorgeous full-color book full of wisdom for establishing a harmonious, compassionate, and intentional cooking practice and featuring fourteen recipes from Korea's most mindful kitchen (including ingredient substitutions for global readers), Heart-Stirring Medicine of Korean Temple Food is an invitation to rethink not only how you stock your pantry and fill your plate but your entire relationship with food.