Brussels Sprout Kimchi Recipes

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BRUSSELS SPROUTS WITH KIMCHI



Brussels Sprouts with Kimchi image

Provided by Mark Bittman

Categories     easy, quick, one pot, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pound brussels sprouts
1/4 pound bacon, minced
1 cup cabbage kimchi, plus some of its juice, at room temperature
2 tablespoons butter
Salt and freshly ground black pepper

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



Kimchi Brussels Sprouts image

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

2 pounds Brussels sprouts (trimmed and halved)
2 tablespoons olive oil
2 tablespoons kosher salt
¼ cup fish sauce
2 tablespoons sugar
3 cloves garlic (chopped)
2 tablespoons peeled (chopped fresh ginger)
2 tablespoons gochujang paste (spicy Korean paste)
½ teaspoon red pepper flakes (use Korean chili flakes, gochugaru, if you can find them)
6 scallions (trimmed and thinly sliced (white and green parts))
½ cup minced red onion

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



Sheet-Pan Pierogies With Brussels Sprouts and Kimchi image

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

1 pound brussels sprouts, trimmed and halved
1 1/2 cups cabbage kimchi
5 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and black pepper
2 (13-ounce) packages fresh or frozen cheese or potato pierogies
1/2 small lemon, for serving
Handful of chopped dill, for serving
3/4 cup sour cream
1/4 cup chopped dill
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon kosher salt

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



Brussels Sprout Kimchi image

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

3.5 ounces plus .7 ounces kosher salt
1 1/2 pounds small brussels sprouts, trimmed, halved
1/2 small onion, coarsely chopped
2 scallions, sliced
4 garlic cloves
1/4 cup gochugaru (coarse Korean red pepper powder)
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons Sriracha
1 tablespoon grated peeled ginger
1 tablespoon soy sauce
2 teaspoons coriander seeds, crushed
2 teaspoons fennel seeds, crushed
Ingredient info: Gochugaru can be found at Korean markets.

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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2013-08-11 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 …
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  • 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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