Welcome to Shin’s Korean kitchen where vegetables are celebrated as main features!
This colorful cookbook by Shin Kim includes over 80 Korean vegetarian recipes, 75 of which can be made vegan. Each recipe is accompanied by a photograph for added visual inspiration and marked with gluten-free, nut-free, spicy, and vegan tags as a helpful guide for your dietary preferences.
Drawing from local, natural plant-based ingredients and traditional Korean vegetables available in the U.S., this book covers a wide range of vegan and vegetarian Korean dishes. From a variety of kimchi to everyday banchan sides, such as Scallion Pancakes, Spicy Soft Tofu Stew, and Glass Noodles with Vegetables, Korean home favorites are presented in clearly laid-out steps. Moreover, entrée dishes that traditionally feature animal protein are adapted as colorful, flavorful vegetarian dishes, such as Kimchi Dumplings, Mushroom Hot Pot, and Sweet and Sour Cauliflower. This book is for anyone with an interest in Korean cuisine who wants to incorporate a more plant-based diet in their lives.
Whether you make a quick weeknight dinner for yourself or cook up a feast for your family and friends, enjoy the full range of Korean flavors, from subtle and mild to deep and vivid—and everything in between. This book will guide you through your endeavors with suggestions of substitution ingredients, tips, and variations so that you can enjoy cooking and eating Korean dishes in multiple ways in your own kitchen.
Shin Kim is the owner of Banchan Story LLC in New York City. She completed her culinary training at the Institute of Culinary Education, followed by Michelin-starred restaurants in NYC. Shin also worked with Buddhist nun/chefs from Korea at several temple cuisine events in NYC and abroad organized by the Cultural Corps of Korean Buddhism. Shin has led Korean cooking classes and demonstrations for various organizations, including Les Dames d’Escoffier New York, KCON New York, Natural Gourmet Institute, and The Korea Society.
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