'The Korean Vegan, for much of its existence, has been about so much more than the recipes.'
"I would want you to try all the foods that would make you be like, 'Oh my god, that's vegan?' My most popular recipe by far is spicy garlic tofu. That's one of those recipes where a lot of people eat it and they're like, 'I did not know I was eating tofu,' or, 'I did not know.
I am certainly not a tofu-hater, but I did have some skin in the game: I recently married into a Korean family and was eager to impress. Past efforts to cook Korean food have not exactly resulted in resounding reviews. Funnily enough, the biggest fail was the time I tried to make kimchi jjigae, the first dish Molinaro thought of when she was considering going vegan, because I accidentally made a vegan version, not realizing the standard version has pork.
The recipe calls for three types of pepper, with the caveat that you can leave some out."That's a lot of peppers," she said bemusedly, side-eyeballing my pan. But I was all in, baby! When it came time to fry the tofu, I sloppily shoved it all around with a spatula while she turned each cube delicately with chopsticks, exactly as Molinaro does.
The call still going with our phones propped up on our respective tables, we dove into what felt like a very special meal, especially since my husband hasn't seen his umma since the start of the pandemic."This is the most delicious vegan food ever," he declared. Kay agreed. We laughed and cried and finished every bite.
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