½teaspoonred pepper flakes(use Korean chili flakes, gochugaru, if you can find them)
6scallions(trimmed and thinly sliced; white and green parts)
½cupminced 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.