Gochujang Stew by @thekoreanvegan from The Korean Vegan Homemade
Smoky gochugaru, umami-rich doenjang, soft potatoes + zucchini in a bubbling, spicy broth. Shiitake for bite, scallions bring lift, soft tofu for silky texture. Warm, bold, and quietly cozy.
#koreanvegan #stewseason #food 🍜🍽️ #foodsky
Kkanpoong Beoseot from The Korean Vegan Homemade by @thekoreanvegan. Fried oyster mushrooms tossed in a spicy, glossy soy-vinegar sauce with garlic and gochugaru. Crisp, sticky, bold, and wildly satisfying.
#food 🍜🍽️ #KoreanVegan #FriedMushrooms
From Joanne Molinaro’s freshly launched Korean Vegan Homemade: Spicy Seasoned Zucchini that’s garlicky, tangy, a little fiery and perfectly balanced with sesame and maple. I used same dressing on mushrooms too—instant flavor win
#KoreanVegan #ZucchiniRecipes #VeganCooking #CookbookChat #foodsky 🍜🍽️
A bowl full of noodles with a chunky black bean sauce and cucumbers and green onions on top sits beside the Korean Vegan cookbook, which depicts the same dish on the cover
Saw Joanne has a new book (either out or coming soon) which coincides with my craving for jjajangmyun so... #koreanvegan #vegan
Most vegan meats are overpriced & over-seasoned. This one? Pure texture, no flavor — a blank slate for my bulgogi magic. See it on TikTok & IG @veganhackspod + YouTube at VeganHacks. #VeganBulgogi #KoreanVegan
Recipe for one pissed off lawyer!
#Koreanvegan
#Attorney
#Chicago
#Trumpocalypse
youtube.com/shorts/zxH9V...
