Joanne Lee Molinaro had japchae on her birthday and because it’s a time-consuming recipe, she reserves saving it for special occasions. Photo by Joanne Lee Molinaro.

Joanne Lee Molinaro recalls her parents being reluctant to bring American dishes to the table except during the holidays. After turning to a plant-based diet several years ago, she learned to navigate Thanksgiving by incorporating Korean dishes of her childhood into the menu but with a vegan bent. Japchae, a labor-intensive glass noodle, is typically reserved for the holidays. She remembers her elementary school teachers asking for her mother’s egg rolls, which she learned to veganize and are devoured each gathering. A favorite ingredient, Molinaro uses red bean paste in her version of a stuffed challah and pecan pie. Molinaro’s TikTok following resulted in “The Korean Vegan Cookbook: Reflections and Recipe from Omma’s Kitchen.”

JAPCHAE (잡채 • Korean Glass Noodles) Serves 4

I am not ashamed to admit that I ask for this dish every single birthday, Thanksgiving, and Christmas. Why? Because it’s so darn delicious. It’s basically a Korean warm pasta salad, with naturally gluten-free pasta (sweet potato vermicelli) and a ton of vegetables. Because the vegetables have to be julienned and separately stir-fried, it can be time-consuming and labor-intensive, which is why I save my requests for only the most special of occasions.

PAHT BBANG (팥빵 • Red Bean Paste Bread) Makes 2 loaves 

This is a delicious braided challah made with a little sweet red bean paste, or paht. Because the red beans are not too sweet, they pair nicely with the stiff, tight crumb of challah. I like to sprinkle the top with a little sea salt and sesame seeds to really highlight the nutty sweetness of the beans.

Similar to a braided challah bread, this paht bbang has sweet red bean paste stuffed inside. Photo by Joanne Lee Molinaro.

PECAN PAHT (피칸팥파이 • Sweet Red Bean) PIE Serves 8 to 10

One Thanksgiving I decided I wanted to make pecan pie that my family would actually eat. We’re not fans of overly sweet desserts, but my father absolutely loves pecans. The answer to creating a less cloyingly sweet filling was simple—paht! Not only is the red bean paste far less sugar-y than the typical custard-like filling of a traditional pecan pie, I knew my family would instantly appreciate the familiar flavor. I presented my little pie that Thanksgiving, and since then, I have been asked to make it every year.

Incorporating red bean paste, Joanne Lee Molinaro marries Korean flavors with her vegan palate for a spin on a beloved Thanksgiving dessert. Photo by Joanne Lee Molinaro.

In “The Korean Vegan Cookbook,” Joanne Lee Molinaro explores her family’s heritage while modernizing recipes for a plant-based diet. Photo courtesy of Avery.

Thanksgiving FAQs, vegan sides, first celebrations, French turkeys

Heena Patel, the chef behind Besharam in San Francisco, cooks vegetarian food inspired by the flavors she grew up with in Gujarat. She remembers the flavors she encountered...

Genevieve Ko, senior editor at the New York Times, joined Good Food host Evan Kleiman for an Instagram Live chat on preparing for Thanksgiving. A listener asked, “How do you...

Houston-based chef Kavachi Ukegbu says that in Igbo culture, Thanksgiving is like Christmas, and every auntie wants to show up the other and give everyone their best.

Joanne Lee Molinaro recalls her parents being reluctant to bring American dishes to the table except during the holidays.

Bryant Terry, cookbook author and editor-in-chief of 4 Color Books, describes the informative moment of introducing his family to veganism unknowingly.

Genevieve Ko gives a thumbs down to making a mock turkey but instead would celebrate a vegetable such as cauliflower or squash.

Arriving in Los Angeles in 1999 to get her master’s degree in computer science, jammaker and author of “ Mumbai Modern ” Amisha Dodhia Gurbani shares recollections of her...

Her family made a turkey, but Genevieve Ko shares that most of the holiday dishes are what would typically appear at a big gathering with all of the relatives, which...

Despite all of her time spent in Paris, cookbook author Dorie Greenspan had never spent a Thanksgiving in France. One spring, hoping to share the holiday with French...

Chef Diep Tran uses fish sauce, cilantro, coriander, black pepper, sugar and ginger to make a wet rub and butters parchment to roast her turkey.

When the palate becomes coated with butter, salt, and cream at the Thanksgiving table, reach for the salad.

Cookbook author Anya von Bremzen flashbacks to her first Thanksgiving celebrated in Philadelphia after she and her mother immigrated, leaving the rest of her family behind...

Remembering to taste is the key to using apples in a pie to gauge their sweet or tartness. Texture is also important in determining how large to cut pieces and the use of...

Today only, we’ve cut the price of membership + a tee in half. Just $5/month!

Get the latest from KCRW in your inbox 3x a week.