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I like to prepare these Brussels sprouts as a side for a roughly Korean-style meal. I’ll make my Korean Mushrooms and my Kimchi Fried Rice (without the bacon) for a fully vegetarian Korean feast. Or, if meat lovers are around, I’ll go rogue and serve these with my favorite Mongolian Beef.
A couple of years ago, a neighbor of mine noticed that I called for gochujang, a Korean hot paste, in a recipe on my blog. She was excited that an ingredient she had grown up with was making its way into various recipes in more mainstream American outlets, getting its deserved recognition in the spicy ingredient pantheon. She even delivered a big jar of gochujang to my door so I could continue playing with it. And I have. A lot.
A delicious Korean Brussels sprouts recipe that takes a handful of Asian pantry ingredients and a favorite vegetable and turns them into something amazing.
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Ingredients
- Brussels sprouts – The earthy flavor of the Brussels sprouts pairs perfectly with this powerful spicy umami sauce.
- Olive oil – Helps the Brussels sprouts crisp up in the oven.
- Salt – Beware of adding too much salt, as the fish sauce and gochujang are both salty already.
- Fish sauce – The umami, fermented flavor of Southeast Asian fish sauce is unmatched, and it truly rounds out this recipe. Both gochujang and fish sauce are available in Asian markets and well-stocked supermarkets and are readily available online.
- Sugar – A little sweetness helps to balance out the other strong flavors in this dish.
- Garlic – The combination of garlic and ginger really brings the taste of kimchi to these Brussels sprouts.
- Ginger – Use minced fresh ginger here, as dried ginger will have a different taste and texture.
- Gochujang paste – This spicy Korean paste has such a complex flavor from the fermentation. You could use another hot sauce, but there is no perfect substitution. If you can’t find gochujang, you might try another Brussels sprouts recipe.
- Red pepper flakes – The best kind of pepper flakes for this recipe are gochugaru, which are the same Korean peppers used to make gochujang.
- Scallions – Make sure to use both the white and green parts of the scallion, as they add different flavors and textures.
- Red onion – Adds oniony sweetness and a little crunch.
What Is Gochujang?
Gochujang is traditionally made with chili peppers, fermented soybeans, brown sugar, glutinous rice, and salt — but that may not make your mouth water. Think of spicy, a hint of sweetness, and a bit of umami (thanks to the fermentation) smooshed up together.
Substitutions
- If you don’t have gochujang, while it won’t be the same, you can substitute other hot sauces and add a hefty pinch of brown sugar.
- If you don’t have fish sauce, soy sauce will do in a pinch (different, but still delicious).
- If you don’t have gochugaru, you can use any kind of dried red pepper flakes you have on hand.
Storage and Reheating
These will last for up to 5 days and the fridge. Warm them in a 300-degree oven for about 10 minutes until warmed through.
How to Make Kimchi Brussels Sprouts
- Prepare to roast: Preheat the oven to 400 degrees. At the same time, spray a baking sheet so it is ready for the Brussels sprouts.
- Roast the Brussels sprouts: Right on the baking sheet, combine the Brussels sprouts with the olive oil and salt, then toss. Spread out into a single layer and bake for about 20 minutes, until they are barely tender and deliciously browned.
- Make the sauce: Meanwhile, place the fish sauce, sugar, garlic, ginger, and gochujang paste in a food processor and process to combine. Then, you can stir in the chili flakes, scallions, and red onion, which will add some texture to the smooth sauce.
- Combine: Stir the Brussels sprouts into the sauce and serve warm.
FAQs
Umami is commonly talked about as the 5th taste, in conjunction with salty, sour, sweet, and bitter. Its simplest definition is “savory,” and to think about what that means, think about how your taste buds respond when you are eating foods such as mushrooms, Parmesan cheese, soy sauce, anchovies, miso, meat, or a rich soup. Sometimes, the taste of umami is actually described as meaty or brothy. And interestingly (but very understandably), the word umami is derived from the Japanese word “umai” meaning “deliciousness.”
Since gochujang has a strong flavor, I like to pair it with foods that can stand up to the intensity of this condiment. The combination of spiciness, sweetness, and umami can go with so many foods. Try it in a salad dressing, as a marinade for seared pork, or on tofu.
Gochujang contains chili peppers, fermented soybeans or soybean powder, glutinous rice, brown sugar, and salt. The chili peppers are a unique Korean variety called Capsicum Annuum. All of the ingredients are fermented, allowing the flavors to expand and the natural umami (savoriness) to emerge.
What to Serve With Kimchi Brussels Sprouts
Simple Asian Salmon
Korean Tofu Salad
Korean Pork Chops
More Brussels Sprouts Recipes
Also, see How to Cook Brussels Sprouts!
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Kimchi Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- ¼ cup fish sauce
- 2 tablespoons sugar
- 3 cloves garlic (chopped)
- 2 tablespoons peeled (chopped fresh ginger)
- 2 tablespoons gochujang paste (spicy Korean paste)
- ½ teaspoon red pepper flakes (use Korean chili flakes, gochugaru, if you can find them)
- 6 scallions (trimmed and thinly sliced; white and green parts)
- ½ cup minced red onion
Instructions
- Preheat the oven to 400 F. Spray a rimmed baking sheet with nonstick cooking spray. Place the Brussels sprouts on the baking sheet, drizzle the olive oil, sprinkle with salt, and toss. Spread out on the sheet and bake for about 20 minutes, until the Brussels sprouts are just tender and browned in spots.
- Meanwhile, place the fish sauce, sugar, garlic, ginger, and gochujang paste in a food processor and process to combine. Turn the mixture into a large bowl and stir in the chili flakes, scallions, and red onion.
- Add the cooked Brussels sprouts to the bowl and toss so that they are well coated with the dressing. Serve warm.
Notes
- These will last for up to 5 days and the fridge. Warm in a 300-degree oven for about 10 minutes until warmed through.
- Gochujang is traditionally made with chili peppers, fermented soybeans, brown sugar, glutinous rice, and salt—but that may not make your mouth water. Think of spicy, a hint of sweetness, and a bit of umami (thanks to the fermentation) smooched up together.
- If you don’t have gochujang, while it won’t be the same, you can substitute other hot sauces, and add a hefty pinch of brown sugar.
- If you don’t have fish sauce, soy sauce will do in a pinch (different, but still delicious).
- The best kind of pepper flakes for this recipe are gochugaru, which are the same Korean pepper used to make gochujang. But you can use any kind of dried red pepper flakes you have on hand.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
