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Hey everyone! Hope you don’t mind my cheeky take on holiday dishes. 😉 If you want traditional side dishes, I have those too. But if you’re into something a little bit different, try out this Spicy Doenjang Jjigae. It still astonishes me how popular this recipe is. I’ve now seen so many people cook it out of my book and that thrills me to my toes!

For those who don’t have my book *yet* you can find a simplified version below:

1 tbsp sesame oil
1 tbsp gochugaru
1/2 cup diced onion
3 cloves garlic, minced
1/4 cup diced zucchini
1/2 cup diced potato
2 tbsp doenjang
1 tbsp soy sauce
2 to 3 cups vegetable broth
1 16 ounce box medium to firm tofu, sliced
2 tbsp scallion greens

Add sesame oil to a ddukbaeggi (Korean clay pot) or Dutch oven over medium-low heat. Then, add gochugaru and stir until it begins to foam (about 1 minute). Add onion, garlic, zucchini, potato, along with doenjang. Stir until veggies are evenly coated. Deglaze with soy sauce and add vegetable broth. Bring to a boil (increase heat to medium-high) and cook until potatoes are tender (around 10 to 12 minutes). Add tofu and cook for an additional 2 minutes. Sprinkle with scallion greens and enjoy with rice.

Happy Non-Traditional Holidays! 🙂

#koreanfood #doenjangjjigae #vegan #easyrecipe #souprecipe

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:
The Korean Vegan Cookbook:
The Korean Vegan Meal Planner:
The Korean Vegan Podcast:
Linktree:

Find me on Social:
Instagram:
TikTok:
Twitter:
Facebook:

Download

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:
The Korean Vegan Cookbook:
The Korean Vegan Meal Planner:
The Korean Vegan Podcast:
Linktree:

Find me on Social:
Instagram:
TikTok:
Twitter:
Facebook:

Download

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:
The Korean Vegan Cookbook:
The Korean Vegan Meal Planner:
The Korean Vegan Podcast:
Linktree:

Find me on Social:
Instagram:
TikTok:
Twitter:
Facebook:

Download

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.
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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!!
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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:
The Korean Vegan Cookbook:
The Korean Vegan Meal Planner:
The Korean Vegan Podcast:
Linktree:

Find me on Social:
Instagram:
TikTok:
Twitter:
Facebook: