The Korean Vegan
4 recipes converted from their YouTube cooking videos.
Kimak (Korean Kimchi Tofu Bowl)
A plant‑based Korean bowl packed with kimchi, tofu, mushrooms, and brown rice. Low‑fat, high‑protein, and full of antioxidants – perfect fuel for marathon training or any active lifestyle.
Making my FAVORITE Korean side dish on REPEAT
A crisp, tangy Korean radish salad (muwoobok) that’s vegan, low‑labor, and perfect as a banchan for any Korean meal. The radish is salted, lightly sweetened, and tossed with a quick rice‑vinegar dressing, making a refreshing side that keeps well in the fridge.
How to make easy and healthy soup recipe.
A warm, velvety vegan soup that blends roasted butternut squash, sweet apples, aromatic fennel, and miso‑enhanced vegetable broth. Finished with a drizzle of olive oil, pumpkin seeds, fennel fronds, and dairy‑free cheese, this soup is perfect for chilly autumn days.
VEGAN KKANPOONG TOFU SPICY AND CRUNCHY GARLIC TOFU!
A vegan twist on the classic Korean kampung tubu, traditionally made with chicken. This recipe uses extra‑firm tofu that’s pressed, coated in potato starch and fried to a golden crunch, then tossed in a spicy, garlicky gochugaru‑based sauce. Served with rice, it’s perfect as a main or a bold side dish.