Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, brussels sprouts in gochujang. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Brussels Sprouts in Gochujang is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Brussels Sprouts in Gochujang is something which I’ve loved my whole life.
We especially enjoyed the Gochujang Roasted Brussels Sprouts - they were literally the best Brussels sprouts I've ever eaten! In a medium bowl, combine the olive oil, gochujang, honey and rice vinegar. Add Brussels sprouts, season with salt and pepper.
To get started with this recipe, we have to first prepare a few components. You can cook brussels sprouts in gochujang using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Brussels Sprouts in Gochujang:
- Take 5 to 6 Brussels sprouts
- Prepare Marinade sauce
- Take 2 tbsp Gochujang
- Make ready 1 tbsp Miso
- Prepare 2 tbsp Bonito flakes
- Get 1 tsp Honey
- Take 1 tsp Sesame oil
- Prepare 1 clove Garlic, grated
- Make ready 1 from a dash to a generous sprinkling Sesame seeds
- Make ready 2 tbsp Water
A cookbook sensation from celebrated writer, Meera Sodha, showcasing the best of vegetable-based dishes from the diverse cuisines across Asia. Just when you think you can't eat another roasted veggie grain bowl, here comes this boldly seasoned Korean-inspired bowl. We are a little obsessed with gochujang—a slightly sweet and spicy fermented Korean chili paste—so we decided to toss the usual roasted veggie suspects with it, and it was a hit. Brussels sprouts can provide you with some special cholesterol-lowering benefits if you will use a steaming method when cooking them.
Instructions to make Brussels Sprouts in Gochujang:
- Thinly slice off the root end of the brussels sprouts, and rinse the dirt from the outer leaves. Mix the sauce ingredients together.
- Boil water in a small pot, add the brussels sprouts, and parboil for 3 to 4 minutes.
- Thoroughly drain the brussels sprouts and cut into halves. Toss with the sauce while still hot.
- Serve after 12 hours. After a full day, the sauce will absorb into the inside of the brussels sprouts. (Store in the refrigerator.)
Compound butter with gochujang, garlic, lemon, and honey melted over freshly grilled steak is heavenly! Brussels sprouts are thought to have originated in Ancient Rome, though they gained their popularity (and name) in Brussels, Belgium. Remove damaged outer leaves and store Brussels sprouts in a plastic bag in the coldest part of the fridge. These should stay good for a few weeks, though the flavor. The best crispy brussels sprouts that are sweet, spicy, savory and oh so addicting!
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