Monday, December 31, 2018

Korean Brussels Sprouts

Yield: 8 servings


  • Sauce
    • 1/2 cup gochujang sauce
    • 1 tbsp sesame oil
    • 1/3 cup coconut aminos
    • 3 tbsp maple syrup
    • Pinch of salt
    • 1 1/2 tbsp chili garlic sauce
  • Sprouts
    • 1 tbsp sesame oil
    • 7 cups Brussels sprouts, halved
    • 3 tbsp coconut aminos
  • Peanuts


  1. In a mixing bowl, combine all the sauce ingredients.  If you wish to adjust the flavor, you can add more gochujang (heat), coconut aminos (salty), or maple syrup (sweet).  Set aside.
  2. Warm a large, deep skillet over medium heat.  Add sesame oil, Brussels sprouts, and coconut aminos.  Stir together, and then lay out in a single layer so that each one is touching the pan.
    • You may need to cook in two batches if you skillet is not large enough.
  3. Cover and cook for two minutes.  Remove lid, stir, and cook uncovered for 2-3 more minutes, until all sprouts are lightly browned.
  4. Add the prepared sauce.  Stir first for 1-2 more minutes while tossing to coat evenly.
  5. Serve hot with peanuts as garnish.
Adapted from Minimalist Baker.

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