This recipe for Kimchi Baked Brussels Sprouts is a symphony of bold flavors. The combination of Crispy oven-roasted Brussels sprouts atop blended kimchi bursts with savory, tangy, and earthy taste that pair quite nicely with thin strips of pan-fried pork belly.
Why Do Kimchi and Brussels Sprouts Go Together?
Kimchi’s spicy, tangy flavors contrast nicely with the mildly bitter, earthy taste of Brussels sprouts, creating a dynamic and interesting dish. This baked brussels sprouts dish combines two fermented foods, which enhances their umami flavors. Together, they bring you a meal that’s as healthy as it savory and delicious.
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Kimchi Baked Brussels Sprouts
Description
WHo knew kimchi is Brussels sprouts best compliment.
Ingredients
- 1 pound Brussels sprouts
- 1 cup kimchi
- pinch of salt
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 1 tsp mirin
- 1 tsp black garlic liquid
Instructions
- Preheat oven to 400 degrees.
- Slice Brussels sprouts lengthwise.
- Toss in olive oil and add a dash of salt.
- Place on sheet tray and roast for 20-25 minutes.
- In a blender or with a hand blender, puree the kimchi and add sesame oil and mirin, leaving a little texture to the blend.
- Remove Brussels sprouts from oven. Spoon the kimchi sauce into the base of a bowl, and lay the Brussels sprouts on top.
Recipe by Alessandra Pilkington
Styling by Keith Recker
Photography by Dave Bryce
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