Korean American — Veggie Cooking

Korean American — Veggie Cooking is our fifth book in the series and you guessed it: it's all about cooking with veggies! Vegetarian kimchi, seaweed soup and fresh veggie bibimbap. Its all the recipes we eat when we're not eating meat. Harvested in January of 2017 for the LA Art Book Fair and shucked at the 2017 LA Zine Fest, Veggie Cooking can also be found stocked at Secret Headquarters in Los Angeles. 

*4.25 x 5.5 inches in size (little under a postcard), a total of 22 pages, with cover stock for a sturdy front and back. Comes in a cellophane envelope.

Korean veggie dishes lovingly illustrated and printed in this issue include:

참기름 - Sesame Oil

채소육수- Veggie Broth

채식김치 - Vegetarian Kimchi

된장찌개 - Soybean Paste Soup 

깻잎김치 - Perilla Kimchi 미역국 - Seaweed Soup

한식채소요리 - Korean Veggie Dishes

산채비빔밥 - Fresh Veggie Bibimbap

마늘쫑 볶음 - Stir Fried Garlic Scape

*please note - books are smaller than they appear in photos. They are not a proper substitute for full-sized instructional cookbooks. See size details above.