BRUSSELS SPROUTS WITH KIMCHI
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. Put bacon in ovenproof pan and cook over medium heat, stirring occasionally, until just about crisp, 5 minutes or so. Remove with slotted spoon and add sprouts, cut-side down.
- Cook until they begin to sizzle, then transfer to oven. Roast until brown on one side, then shake pan to redistribute. Remove when bright green but browned and fairly tender, about 10 to 15 minutes. Meanwhile, purée kimchi in food processor or blender until fairly smooth.
- Return pan to stove over medium heat and stir in butter, salt and pepper, and bacon. Put kimchi in bottom of a bowl and top with sprouts. Spoon a little kimchi juice over all and serve.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 435 milligrams, Sugar 3 grams, TransFat 0 grams
KIMCHI BRUSSELS SPROUTS
This Korean-inspired Brussels sprouts recipe features gochujang and is nothing short of amazing.
Provided by Katie Workman
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray. Place the Brussels sprouts on the baking sheet, drizzle the olive oil, sprinkle with salt and toss. Spread out on the sheet and bake for about 20 minutes, until the Brussels sprouts are just tender and browned in spots.
- Meanwhile, place the fish sauce, sugar, garlic, ginger, and gochujang paste in a food processor and process to combine. Turn the mixture into a large bowl and stir in the chili flakes, scallions, and red onion.
- Add the cooked Brussels sprouts to the bowl and toss so that they are well coated with the dressing. Serve warm.
Nutrition Facts : Calories 143 kcal, Carbohydrate 22 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 3136 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
SHEET-PAN PIEROGIES WITH BRUSSELS SPROUTS AND KIMCHI
This sheet-pan dinner is a sure win in under an hour, with your oven doing most of the heavy lifting. Roasting pierogies yields a crisp, golden skin with a soft, pillowy interior but, if you don't have pierogies, you could use gnocchi in their place. (No pre-cooking required!) Cooking kimchi at high heat may feel like a surprising move, but it becomes sticky and caramelized, imparting lots of flavor and texture to the final dish. Finally, a dill sour cream adds a fresh richness, but feel free to swap out the sour cream and use a good-quality Greek yogurt, crème fraîche or even buttermilk (it will be runnier, so no need to thin with water).
Provided by Hetty McKinnon
Categories dinner, weekday, dumplings, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a rack in the lower third of the oven and heat oven to 400 degrees. Add the brussels sprouts and kimchi to a rimmed sheet pan. (A small amount of kimchi juice is fine and adds lots of flavor.) Drizzle with 2 tablespoons oil and season with salt and black pepper, and toss to combine.
- Prepare the dill sour cream: Combine the sour cream, dill, oil, lemon and salt in a small bowl and whisk to combine. If the cream is too thick, add a tablespoon of water. (You are looking for the consistency of heavy cream.)
- After 15 minutes, remove the pan from the oven and add the pierogies. Drizzle everything with the remaining 3 tablespoons oil, and, using a spatula, toss everything together. Return to the oven, and roast until the brussels sprouts are tender, and the pierogies are puffed and golden, another 20 to 25 minutes. (Don't flip the pierogies.)
- Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.
BRUSSELS SPROUT KIMCHI
Provided by Jon Churan
Categories Side Low Fat Low Cal Low Cholesterol Brussels Sprout Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 2 quarts
Number Of Ingredients 13
Steps:
- Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Add brussels sprouts and top with a plate to keep brussels sprouts submerged. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.
- Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add to bowl with brussels sprouts and toss. Transfer to two 32-ounce canning jars, packing down to eliminate air gaps.
- Combine remaining .7 ounce salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover brussels sprouts, leaving at least 1" headspace. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3-5 days. Chill.
- DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen). Keep chilled.
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BRUSSELS SPROUTS KIMCHI RECIPE | BON APPéTIT
From bonappetit.com
4/5 (67)Estimated Reading Time 1 minServings 2Total Time 72 hrs
- Combine 3.5 oz. salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Add brussels sprouts and top with a plate to keep brussels sprouts submerged. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.
- Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add to bowl with brussels sprouts and toss. Transfer mixture to two 32-oz. canning jars, packing down to eliminate air gaps.
- Combine remaining .7 oz. salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover brussels sprouts, leaving at least 1” headspace. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3–5 days. Chill.
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