Food is such a central part of Korean culture. In every occasion, whether it's meeting friends, spending time with family, or going out with co-workers, Koreans always eat or drink something as it's seen as a way to socialize and bond.
In the past, Korean food was mostly vegan or vegetarian - simply because that's all we could afford. Meat and seafood were only enjoyed by the wealthy or on rare special occasions such as birthdays.
However, as Korea developed into a wealthy, first-world nation, meat and seafood have become increasingly popular. These days, many Koreans will find it hard to imagine having a meal without some kind of meat, eggs, or seafood.
When I went vegan, I began to notice how meat and seafood heavy modern Korean food was. When I view Korean dramas, I see celebrities eating Korean fried chicken and grilled pork belly on almost every episode. And with growing Western influence, coffee shops serving dairy laden lattes and desserts have taken over every corner of our country.
With this change, vegetarian Korean cooking has been neglected and seen as something only Buddhist monks eat in temples.
On top of that, I could not find a solid online English OR Korean resource on vegan/vegetarian Korean cooking. Where are all the vegetarian Koreans at?!
As a result, I wanted to create a website that laid out the basics of Korean vegetarian cooking, explored ingredients, and how to make the basics like soup stock and rice.
My Goals For This Website
I have ambitious goals and aspirations for this blog. Here are some of them :)
I want this blog to:
1. Become the gold standard for vegan Korean cooking around the world.
2. Show that Korean vegan cooking can be delicious and nutritious.
3. Develop authentic and traditional as well as fusion and modern Korean recipes that are simple, easy to make, taste good. If possible, I'd love to develop vegan versions of dishes that are traditionally made with meat and seafood.
4. Develop recipes that can be eaten together, or can utilize leftover ingredients to make accompanying dishes to reduce food waste. (Like if you used kelp and shiitake mushrooms to make soup stock, things you can make with them instead of throwing them away).
5. Provide advice and suggestions for alternative ingredients, tips on traveling vegan in Korea, and eating vegan at a Korean restaurant.
6. Introduce and review Korean vegan cooking ingredients and produce.
The Challenge Begins
While I've cooked a lot of Korean food, I'm by no means an expert in vegan Korean cooking. Through this blog, I hope to explore new ingredients, try out and develop new recipes, and share this knowledge with my readers around the world.
So if you're interested in coming along with me on this journey, please subscribe to my newsletter to receive updates once or twice a month about new recipes, ingredient and product reviews, behind the scene stories, and more.
Thanks so much!
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After going vegan, I missed eating Korean food I grew up with. Seeing the lack of resources on plant-based Korean cooking, I decided to develop and share delicious and easy vegan Korean recipes that anyone can make!
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