Raw Brussels sprout muchim from Korean American: Food that Tastes Like Home (page 188) by Eric Kim

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Notes about this recipe

  • nicolepellegrini on February 11, 2023

    Loved this! I did cut the amount of fish sauce in half as it can be a little too pungent for me sometimes.

  • SheilaS on January 17, 2023

    I paired this with the winter squash risotto from this book and it brought welcome crunch, acidity and heat. Since this was a variation on a fruit muchim, I added chopped apple and like that combination over the sprouts alone.

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