I used to live in South Korea for a year after my freshman year and it had a huge impact on my personality. I met my best friends there, and ever since I started dating my boyfriend I knew I wanted to travel to Seoul with him one day. That day hasn't come yet but until then we can take an imaginary trip to the Korean restaurant. Our last trip to Arirang restaurant (in Budapest), which is the best Korean restaurant I've ever been in Europe, made me a bit homesick for Korea, so on my way home I got myself a box of gochujang (hot pepper paste) and made this recipe the other day.
It's perfect both as side dish or main. Enjoy!
YIELDS
2-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 800 g Brussels sprouts, halved
- 1/2 cuo gochujang sauce
- 2 tbs sesame oil
- 1/4 cup soy sauce
- 3 tbs maple syrup
- 3 cloves garlic, minced
- salt to taste
- 1 handful green onions, sliced
- 1 handful sunflower or sesame seed
Directions
1. Rinse, dry and cut the Brussels sprouts in half, remove the outer bigger leaves if they are not that pretty or thick.
2. Heat one tablespoon of the oil in a large pan and add the Brussels sprouts. Fry the Brussles sprouts over medium heat, frequently stirring them until they start to caramelize on all sides.
3. Meanwhile you can prepare your sauce. Mix together the gochujang, maple syrup, 1 tablespoon of the sesame oil and salt in a bowl. If you find it too heavy you can add a little water to the sauce.
4. Once the Brussels sprouts appear to be golden brown, add the garlic and green onion, fry for about 2 minutes. Then turn off the heat and pour the gochujang sauce over the Brussels sprouts.
5. You can garnish with sunflower or sesame seeds (optional).
Serve as side dish or as main dish with rice.
Also by Imola: Italian Style Lentil Stew With Spinach
Vegan Nacho Soup
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Photo: Imola Toth
Vegan Nacho Soup
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