Crunchy, spicy dried Korean radish (Mumahlengee 무말랭이 무침) from The Korean Vegan - Homemade: Recipes and Stories from My Kitchen (page 188) by Joanne Lee Molinaro

  • scallions
  • garlic
  • Show all ingredients...
  • Serves : 4 cups

  • EYB Comments

    Can substitute other liquid sweetener for brown rice syrup, and the "Fishy sauce" recipe on page 52 for soup soy sauce.

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

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Notes about this recipe

  • Eat Your Books

    Can substitute other liquid sweetener for brown rice syrup, and the "Fishy sauce" recipe on page 52 for soup soy sauce.

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