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

 

tagged with gochujang, gochujang glazed brussels sprouts, brussels sprouts, vegetarian recipe, vegetarian food, vegetarian cooking, brussels sprouts recipe, korean food, korean recipe, woo can cook