Sticky gochujang sprouts
15min
10min
25min
autumn! Brussels sprouts!!! I love the versatility of cabbages, and so do Brussels sprouts. Braised gently, stir-fried, in a savory pie or even as a winter salad, they are very tasty. There are endless delicious Brussels sprout recipes. In this dish they do star, but the flavor is overpowered by the sticky gochujang sauce. This makes them perfect in the early autumn, to slowly transition back to more winter dishes.
In this recipe , the Brussels sprouts are first caramelized before being stir-fried for a while. Then the dish is finished by stirring them further with a sauce based on Gochujang, a Korean chili paste with a very rich flavor. The result is delicious sticky sprouts. Delicious with a bowl of rice, or as a side dish with other Korean dishes.
Tips
- Gochujang is a fermented Korean pepper paste based on gochugaru (Korean pepper flakes). Both the gochugaru and the fermentation process give it a rather specific flavor. It can be substituted for another spicy sauce, such as sriracha, but it will differ a bit. Taste carefully to make sure it is not too sharp.
- You can also roast the Brussels sprouts in the oven if you like. Mix the Brussels sprouts with the gochujang sauce and spread them out on a baking sheet lined with baking paper or a large baking dish. Bake them in about 20 minutes until tender. Fluff halfway through so they cook evenly.
- This dish is great for making in advance. It stays good in the refrigerator for about 3 days. It is not suitable for freezing, it will make the Brussels sprouts limp. To reheat the Brussels sprouts, it works best to stir-fry them for a few minutes until warm.
ingredients
for 2 people
for the sticky glaze
- 2 tbspgochujang
- 0.5 tbspsesame oil
- 1 tbspsoy sauce
- 1.5 tbspmaple or agave syrup
- 1 tbspwater
- sea salt
for the brussel sprouts
- 1 tbspoil
- 400 gspruitjes schoongemaakt en gehalveerd
- 0.5 tbspsoy sauce
- 2spring-onion only the white, finely chopped use the green as topping
toppings (of your choice)
- spring-onion in rings
- sesame seeds
- peanuts
Preparation
Start with making the gochujang sauce by mixing all dressing ingredients together
Heat a skillet you have a lid for over medium-high heat. Add the oil and let it heat up for a moment
Meanwhile, mix the Brussels sprouts with the soy sauce and add them to the pan. Make sure the Brussels sprouts are well distributed across the pan in one layer. Does this not fit? Then fry the Brussels sprouts in two batches (or in two pans)
Put the lid on the pan and cook the Brussels sprouts 2 minutes . Then remove the lid and continue cooking for 2 minutes . Stir occasionally
Add the sauce and cook, stirring, until the sauce has thickened a bit and is sticky
Garnish with the toppings and serve
