Gochujang Spiced Korean Brussel Sprouts would be a great appetizer to serve at a New Year’s Eve celebration or at your next game day party. They are exotic, addictive and delicious crowd pleaser.
PREP TIME10 mins
COOK TIME10 mins
TOTAL TIME20 mins
- ▢4 heaped cups halved cleaned Brussels sprouts
- ▢2-3 cloves of garlic minced
- ▢⅓ cup Korean Gochujang Sauce
- ▢1 Tablespoon sesame oil (use water if avoiding oil )
- ▢1 Teaspoon sesame seeds – raw or toasted
- ▢Pinch of salt
- Make sure your Brussels sprouts are rinsed, dried, and halved and any large stem portions are removed.
- Heat a large cast-iron skillet over medium-high heat. Once hot, add sesame oil (or water) to the pan and evenly spread the Brussels sprouts in the pan so each one is touching the surface of the pan (make sure not to over crowd them).
- Cover and cook for 2 minutes. Then remove lid and stir-fry uncovered for 2 minutes more, stirring occasionally to brown all sides. Burnt Brussels sprouts taste bitter so make sure to keep the heat not too high at all times.
- Once the Brussels sprouts appear to be caramelized, add the Gochujang sauce, minced garlic and salt. Stir-fry for 1-2 minutes more to coat and caramelize the sprouts even more. Then turn off heat and transfer to a serving platter. Garnish with sesame seeds. Enjoy hot.
- Store cooled leftovers in the refrigerator up to 3-4 days. Reheat over medium heat in a cast-iron skillet until hot.
Please don’t add the seasoning while they are still cooking since burnt flavors tend to taste bitter. Always add it right after you turn off the heat and gently mix them well.
Serving: 1cupCalories: 172kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 1mgSodium: 1370mgFiber: 2gSugar: 15g
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