Today we’d like to introduce you to Joanne Molinaro.
Joanne, can you briefly walk us through your story – how you started and how you got to where you are today.
I went vegan in early 2016. I decided to adopt a vegan diet because I thought it would help me lose weight and keep me from getting dumped by my then vegan boyfriend (BUSTED). I figured I’d give it a shot for a few weeks and if I didn’t like it, I’d just quit. Well, it turned out that going vegan was a lot easier than I expected and that turning back was a lot harder than I thought. By that time, I had embraced all the reasons for discarding meat and dairy from my diet–health, the environment, and, of course, the animals. I haven’t looked back since.
Prior to going vegan, I didn’t cook very much. I was (and am) a working professional, and therefore, cooking my own food was low on the priority list. Often times, dinners consisted of a bag of chips and a 5-hour energy or whatever else I could procure from the office vending machine. I did know my way around the kitchen, though. I grew up watching the Food Network and knew how to “deglaze” a pan or pull together a mean chopped salad.
My rudimentary “chops” in the kitchen became quite useful when I went vegan. I could no longer count on even 5-star restaurants, much less the loyal vending machine, for food within the parameters of my diet. I, therefore, started cooking a lot. And my vegan boyfriend was so impressed, he called me “The Korean Vegan” and joked (sort of) that I should start a YouTube channel. So, that afternoon, I opened YouTube, Facebook, and Instagram accounts under “The Korean Vegan.” Two-and-a-half years later and here I am. Over 50,000+ followers across my social media platforms, an appearance on the channel that taught me how to cook (The Food Network), and a cookbook in the works.
Has it been a smooth road?
It’s been a relatively smooth road, although it can be challenging to juggle all my commitments. I am a full-time attorney at a large law firm in the City. That takes up about 70-90% of my waking hours, sometimes. When I’m not working, I’m usually running, as I’ve been training for marathons non-stop for the past 2 years. What started out as a sort of joke (I truly believed that only my boyfriend and mom would follow me) has turned into something that could easily be a second full-time job. But, when you enjoy it as much as I do (and eat as much as I do!), I usually don’t mind giving my spare time to cooking, photographing, editing, and writing.
So let’s switch gears a bit and go into The Korean Vegan story. Tell us more about the business.
The Korean Vegan aims to share Korean cuisine that also happens to be plant-based. When I went vegan, I was incredibly anxious that I would have to cut ties with my Korean heritage. Food is, after all, a powerful tether to our families. I was worried that by giving up meat and fish, I would also be giving up a piece of my identity. I set out to prove myself (and everyone else) wrong by creating a space full of Korean vegan recipes. As far as I know, there are very few (if any) blogs with veganized Korean recipes.
Beyond the cooking and food blogging, though, I also write about my journey as a woman. While I originally started The Korean Vegan as just a food blog, many of my followers demanded that I write about things not necessarily tied to cooking. For instance, I wrote a blog about my struggle with disordered eating and body image that resonated with readers, far and wide. I’ve also written a great deal about my mother and grandmothers–the women who helped to shape me with their ferocity and love.
I’ve found that allowing people to view my struggle and pain creates a bridge. Everyone identifies with struggle and everyone (I truly believe this) has compassion. Once the bridge is created, I invite them over for some vegan Korean food.
How do you think the industry will change over the next decade?
Veganism is the new big thing. It doesn’t take a psychic to predict that plant-based diets are on the rise. Just two years ago, seeing the green “v” next to one item on a menu was enough to make a restaurant “vegan-friendly.” Now, some of the best restaurants in town are creating entirely vegan menus. Grocery stores are stocking several brands of vegan cheese and non-dairy milk. And every day, yet another new power-house athlete is talking about how going plant-based has made her even more badass.
Korean food is also becoming more and more mainstream. I no longer get the “what did you say?” look when I mention “gochujang” sauce or “bibimbap.” Instead, I hear, “OMG I LOVE BIBIMBAP!!”
Contact Info:
- Website: thekoreanvegan.com
- Email: joanne@thekoreanvegan.com
- Instagram: @the.korean.vegan
- Facebook: @thekoreanvegan
- Twitter: @kimchee_chigae
- Yelp: thekoreanvegan.yelp.com
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