Best-selling author and designer Joanne Lee Molinaro shares recipes from her new book “The Korean Vegan Cookbook”


Best-selling author and content creator Joanne Lee Molinaro joined us live with a preview of some of the recipes from her new book “The Korean vegan cookbook. ”

The cookbook is available wherever the books are sold. Joanne will be signing books at several Los Angeles bookstores on Tuesday, October 26. See below for the full list of locations.

  • Barnes & Noble, Calabasas – 10 a.m.
  • Books by Vroman, Pasadena – 11:30 a.m.
  • Soup Book, West Hollywood – 1:45 p.m.
  • Skylight Books, Los Angeles – 2:30 p.m.
  • Barnes & Noble, The Grove – 3:15 p.m.
  • Diesel, a bookstore, Santa Monica – 4:30 p.m.

See below for recipes that Joanne shared during the segment.

Korean ToastFor 2 people

Difficulty: It is practice makes perfect
Allergen: GFO

For the cheese Gyerranmari


  • 1 cup egg substitute (preferably JUST Egg)
  • ½ teaspoon of salt A pinch of black salt (optional)
  • ½ teaspoon freshly ground black pepper
  • 1 shallot, chopped
  • ⅛ red pepper, finely diced
  • 1 tablespoon of extra virgin olive oil
  • 1 slice of vegan cheese, halved

For the carrot and cabbage salad


  • 1 carrot, cut into julienne
  • ½ cup julienned red cabbage
  • ½ English cucumber, cut into julienne
  • 1 tablespoon of yellow mustard
  • ½ tablespoon of maple syrup
  • 1 teaspoon of white wine vinegar
  • Pinch of salt
  • ½ teaspoon freshly ground black pepper

For the sandwiches


  • 8 slices of sandwich bread (use gluten free bread to keep this recipe gluten free)
  • 2 tablespoons of vegan butter
  • 2 tablespoons of maple syrup
  • 2 tablespoons of jam or candied fruit
  • 2 slices of vegan cheese


  1. Prepare the gyerranmari: In a small bowl or measuring cup, combine the egg substitute, salt, black salt (if using), black pepper, green onion, and red pepper.
  2. In an 8-inch non-stick skillet, heat ½ tablespoon of olive oil over medium heat. Add half of the “egg” mixture to the pot until the mixture reaches the edges of the pot (if not, your pot is too large).
  3. Cook until edges start to bubble, about 2 minutes. Using a silicone spatula, gently remove the edges of the pan and tilt the pan so that the uncooked egg mixture reaches the edges of the pan.
  4. Add ½ slice of vegan cheese in the middle of the egg “pancake”. Bake another 2 minutes, then use your spatula to lift the right edge of the pancake and start rolling it to the left (as if you were rolling a sheet of wrapping paper), until the entire pancake is rolled up.
  5. Add half of the remaining amount of egg mixture to the pot, so that the uncooked mixture reaches the very end of the “rolled” portion. Repeat steps 3 and 4 (adding the second piece of cheese).
  6. Add the rest of the uncooked egg mixture to the pan and repeat steps 3 and 4 (without vegan cheese). When you’re done, you should have what looks like a well-done omelet, about 8 inches long by 3 inches wide. Set it aside and let it cool. When cool, cut the gyerranmari in half to make two portions, about the size of the palm of your hand.
  7. Prepare the carrot and coleslaw salad: In a medium bowl, combine the carrot, red cabbage, cucumber, mustard, maple syrup, vinegar, salt and pepper until all the vegetables are evenly coated.
  8. Assemble the sandwiches: Spread one side of each of the 4 slices of bread with the butter. Place ½ tablespoon of maple syrup on each buttered side of the bread and spread it evenly with the back of your spoon.
  9. Spread the jam or fruit preserves on one side of the other 4 slices of bread.
  10. Place a large non-stick skillet over medium-high heat. Place 2 slices of buttered bread, buttered side down, in the pan. To each slice, add 1 slice of vegan cheese and a piece of gyerranmari. Garnish the gyerranmari with a slice of candied bread, jam side up. Add another slice of jam, this time jam side down, and top with coleslaw. Garnish the coleslaw with the last 2 slices of buttered bread, buttered side up.
  11. Press down on the entire sandwich with a spatula and cook until the bottom of the sandwich is golden, about 3 minutes. Gently flip the sandwich using two spatulas or a spatula and your hand to hold the sandwich together (if it crumbles, you can still put it back in the pan while the bottom is cooking). Cook until bottom of sandwich is golden, an additional 3 minutes.

Dooboo Jorim (braised tofu)Serves 4

Difficulty: Easy
Allergen: GFO, NF


  • 1 block (16 ounces) medium-firm tofu
  • 1 tablespoon of extra virgin olive oil
  • 3 tablespoons of spicy soy sauce (recipe follows), plus more for serving
  • ½ cup of vegetable broth
  • 1 onion, julienned
  • 1 carrot, finely diced
  • 3 large mushrooms or 4 small to medium, thinly sliced
  • 2 green onions, chopped
  • 1 tablespoon of toasted sesame seeds


  1. Cut the block of tofu crosswise into ¹⁄³-inch-thick pieces (I usually end up with 8-9 pieces).
  2. In a very large skillet, heat olive oil over medium-high heat. When the oil is hot, place the tofu in the pan in a single layer (you may need to cook in batches if your pan is not large enough) and cook the tofu until the bottom is golden brown. , 7 to 10 minutes. Flip the tofu and repeat until both sides are evenly cooked.
  3. Add the spicy soy dressing and vegetable broth to the pan. Bring to a boil then lower the heat to very low. Sprinkle the onion, carrot and mushrooms over the tofu. Cover the pan and cook until most of the braising liquid has evaporated, 15 to 20 minutes, opening the lid occasionally and pouring a little braising liquid on top of the tofu and braising. vegetables while cooking.
  4. Garnish with the green onions and toasted sesame seeds. Serve with additional dressing on top or on the side.

Gyerranmari (Korean-style omelet)Serves 1

Difficulty: Average
Allergen: GF, NF


  • 1 cup egg substitute (preferably JUST Egg)
  • ½ teaspoon of salt
  • Pinch of black salt (optional, see Notes)
  • ½ teaspoon freshly ground black pepper
  • 1 shallot, chopped
  • 2 tablespoons finely diced red pepper
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon of extra virgin olive oil


  1. In a small bowl (or measuring cup with a spout), combine egg substitute, salt, black salt (if using), black pepper, green onion, bell pepper and onion with a fork or a small whisk.
  2. In a small nonstick skillet (see Notes), heat ½ tablespoon of oil over medium-high heat. Slowly pour half of the “egg” mixture into the pan, enough to reach the edges of the pan. When the edges start to peel off and the mixture begins to bubble (much like a pancake or pancake), use a silicone spatula to start removing the edges all around. You can also gently shake the pan to loosen it from the pan.
  3. Slowly, using your spatula, lift the edge of the right side of the egg and start rolling it to the left (as if you were rolling a sheet of wrapping paper) until almost all of the egg is rolled up. Pull the egg roll to the right edge of the pan (where you started rolling).
  4. Add a little more oil to the pan and pour half of the remaining egg mixture into the empty area of ​​the pan (i.e. the left side of the pan) so that the mixture meets the whole end of the rolled egg, creating a seamless egg sheet. Bake and roll as above.
  5. Repeat steps 2 and 3 until all of the egg mixture is used.
  6. Remove the egg roll when it is completely cooked on the outside. It should be around 4 to 5 inches long. Cut the roll crosswise into ½ inch thick pieces.

REMARKS: Black Himalayan salt contains sulfur compounds which give the salt a slightly “eggy” scent. It is often sold as kala namak. Adding it to your egg substitute will make your vegan egg even more indistinguishable from the original! I use a rectangular (5½ × 7 inch) Japanese tamagoyaki pan, but you can also use a small pan. Just make sure it’s a good nonstick. For a demonstration of how gyerranmari is made, visit The Korean Vegan’s website.

Lemon, Coriander and Blueberry MuffinsServes 6

Difficulty: Average
Allergen: NF


  • ½ cup (120 g) soy or oat milk
  • 1 tablespoon of fresh lemon juice
  • 2⅓ cups (327g) all-purpose flour
  • 2 teaspoons of yeast
  • ½ teaspoon of baking soda ¼ teaspoon of salt
  • ½ teaspoon ground coriander
  • 2 teaspoons grated lemon zest
  • ⅔ cup (152 g) vegan butter or coconut oil
  • ¾ cup (150g) granulated sugar
  • ¼ cup aquafaba (liquid canned chickpeas)
  • 1 tablespoon of vanilla extract
  • 1½ cup (150g) blueberries


  1. Preheat the oven to 425 ° F. Line 6 cups of giant muffin tins with paper cups or spray with cooking spray.
  2. In a small bowl or measuring cup, combine the lemon juice and plant-based milk and set aside until the milk is curdled, about 10 minutes.
  3. In a large bowl, sift together the flour, baking powder, baking soda and salt. Add the cilantro and lemon zest.
  4. In another bowl, using an electric mixer, cream the butter and sugar. Add the milk / lemon juice mixture, aquafaba and vanilla and mix until well combined.
  5. Add the three-part flour mixture to the wet ingredients, beating until just combined (there may still be some flour on the sides of the bowl, but that’s okay).
  6. Incorporate the blueberries using a spatula so that they do not burst and do not catch the flour that still sticks to the sides of the bowl. The dough will be quite thick.
  7. Using two spoons or an ice cream scoop, pour the batter into each liner so that it is almost completely full.
  8. Place the muffin pan in the oven and bake for 8 minutes. Reduce oven temperature to 350 ° F and bake until a toothpick inserted in the center of a muffin comes out clean, another 19 to 21 minutes. Cool muffins in pan for 10 minutes before serving.

Visit Joanne website for more information and follow her on TIC Tac, Instagram, Twitter and Facebook.

This segment aired on the KTLA 5 Morning News on October 21, 2021.

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