Spicy stuffed pickles (Oyi ssobaggi 오이소박이) from The Korean Vegan - Homemade: Recipes and Stories from My Kitchen (page 179) by Joanne Lee Molinaro

  • carrots
  • garlic
  • Show all ingredients...
  • Serves : 5 stuffed cucumbers

  • EYB Comments

    Can substitute Kirby cucumbers for Korean cucumbers, other liquid sweetener for plum syrup, and garlic chives for Korean chives. Allow several days advance preparation before serving. Can use the "Fishy sauce" recipe on page 52.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Kirby cucumbers for Korean cucumbers, other liquid sweetener for plum syrup, and garlic chives for Korean chives. Allow several days advance preparation before serving. Can use the "Fishy sauce" recipe on page 52.

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