hello! hi everyone, Wesley here. Today we're diving back into our series dedicated to actually decent vegetarian recipes with yet another addition to our growing collection of brussels sprouts dishes, with these gochujang glazed brussels sprouts. Those following along may recall in recent memory the chili crisp brussels sprouts and kung pao brussels sprouts that we created a few months back, both of which making use of these strange, miniture cabbage looking things that we know to be brussels sprouts.
More specifically for our version today though, we'll be making use of a simple but affective glaze made from the korean sweet and savory chili paste known as gochujang, leveraging its high sugar content (paired with some of my favorite complementary sweet elements) to create a sweet and savory coating to our brussels sprouts. Then to pair with this we'll also be making use of a quick Siracha aioli made from scratch today (mainly because, I ran out of mayonnaise), which of course means that we'll be taking a look at essentially, how to make mayonnaise, which is fun. Then finally, last but not least, we'll also be diving into some fundamental technique that I think often gets overlooked with brussels sprouts (but is actually possibly the most important element to any brussels sprouts recipe), which is how exactly to cut these things without having them completely fall apart, cause no one likes sad brussels sprout leaf soup. Hope you try it.
Serves 2-3
INGREDIENTS
1 lb brussels sprouts
4 cloves garlic
1 inch (about 1 tbsp) ginger
sesame seeds
peanut oil
INGREDIENTS (glaze)
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
1 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp hoisin sauce
2 tbsp gochujang
INGREDIENTS (Siracha aioli)
1 egg yolk
1/2 lime juice
1 tbsp mustard
3/4 cup neutral oil (grapeseed, canola or vegetable)
1/2 tsp garlic powder
1 tbsp honey
1/2 tsp thyme
2 tbsp Siracha
1/2 tsp dashi powder
kosher salt
PREP
CRUSH and mince the garlic, set aside
FINE MINCE the ginger, set aside
REMOVE the tip of the root of the brussels sprouts, then slice into halves, set aside
COMBINE all glaze ingredients, set aside
WHISK the egg yolk, lime juice, mustard and a pinch of kosher salt
ADD a few drops of oil to the egg yolk mixture, then whisk to combine, and repeat 3-4 times
PLACE the bowl on top of a clean dish towel to stabilize, then slowly stream in the remaining oil while whisking constantly
ADD all remaining aioli ingredients, then whisk to combine
ON THE STOVE
HEAT a wok over medium heat, then add 4 tbsp peanut oil and long yao
ADD the brussels sprouts 15-20 pieces at a time, then sear for 2 minutes before tossing and sauteeing for an additional 2 minutes
REHEAT the wok over medium heat, then add 2 tbsp peanut oil and long yao
ADD the garlic and ginger, then bloom until fragrant for 15 seconds
ADD the glaze plus 1/4 cup water and reduce for 4-5 minutes until thickened and the sugars begin to caramelize
ADD the brussels sprouts to the wok and toss to combine
FINISH with Siracha aioli and sesame seeds