hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to the wonderful, weird, wild world of Asian fusion cuisine with a dish that one point started out as a viewer request, before things got just, way out of hand, which is a crispy kimchi prosciutto brussels sprout (brussels sprouts, of course, have absolutely no business appearing in Asian cuisine whatsoever). They do, however, crisp up really nicely over high heat, making them incredibly ideal for glazing and stir frying. Those following along may know that we have in fact already done a handful of brussels sprout dishes on this channel including a kung pao brussels sprout, as well as a gochujang glazed brussels sprout. 

The kimchi brussels sprout, however, poses its own inherent complication in that kimchi itself is packed full of water, so if we simply just through kimchi in with our brussels sprouts, we're gonna end up with a soupy mess. So! Today we'll be taking a closer look at how to navigate this properly with some inspiration from our kimchi fried rice recipe, paired as promised with some fun additions to bring the whole dish together, including a crispy prosciutto, as well as a sweet and savory gochujang glaze to round this all off. Hope you try it.

 

Serves 2-3

INGREDIENTS

  • 2 lb brussels sprouts

  • 8 oz kimchi

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 3 oz prosciutto

  • 1/2 med red onion

  • kosher salt

  • sesame seed

INGREDIENTS (glaze)

  • 2 tbsp low sodium soy sauce (or 1 tbsp full sodium soy sauce)

  • 2 tbsp gochujang

  • 1 tbsp rice vinegar

  • 1 tbsp sesame oil

  • 2 tbsp honey

  • 2 tbsp sweet chili sauce

PREP

  • CRUSH and mince the garlic, set aside

  • MINCE the ginger, set aside

  • DICE the bacon, set aside

  • REMOVE the brussels sprout stem being careful not to cut through the entire stem, then slice in half, set aside

  • SLICE the onion into strips, then combine in a large mixing bowl with the garlic, ginger, and brussels sprouts

  • TOSS with 3 tbsp sesame oil and a pinch of kosher salt

  • PREHEAT an oven to 450F with a rimmed baking sheet inside

ON THE STOVE

  • ADD the sprouts to the sheet and bake for 10 minutes, rotate and toss, then bake for an additional 10 minutes

  • ADD the prosciutto to a cold skillet, then heat over medium heat until the fat renders and the prosciutto is lightly browned

  • ADD the prosciutto to a bowl, let cool for 5 minutes then crush

  • HEAT a wok as hot as possible then add 4 tbsp peanut oil and long yao

  • ADD the kimchi to and fry for 2-3 minutes, then remove

  • ADD the glaze to the wok over medium low heat and reduce for 5 minutes until a thick glaze forms

  • REMOVE from heat, then add the prosciutto, kimchi, and brussels sprouts mix to the wok and toss to combine

  • FINISH with sesame seed

 

tagged with brussels sprouts, kimchi, prosciutto, gochujang, fusion, korean fusion, wok cooking, asian cooking, asian recipe, fusion recipe, woo can cook