Korean Brussels Sprouts – caramelized brussels sprouts with lightly crisp edges tossed in a spicy -sweet Asian glaze. Quick, easy healthy – appetizer or side dish.
Korean Brussels Sprouts are lightly caramelized outside, tender inside and tossed in a spicy-sweet Asian inspired sauce packed with bold flavor.
The dish is finished with a little fresh mint and and a few crushed peanuts for an irresistible appetizer or a side dish that goes with almost anything.
Ingredients needed to make Korean Brussels Sprouts:
The Brussels Sprouts:
- olive oil
- brussels sprouts
- salt and pepper
The Sauce:
- orange marmalade
- gochujang
- apple cider vinegar
- soy sauce
- whole lime
- Kalbi Korean barbecue sauce
Garnishes:
-
- peanuts – crushed or finely chopped
- fresh mint leaves
TIPS for the best brussels sprouts:
Oven roast the brussels sprouts if your skillet isn’t large enough to accommodate all of them.
Include any leaves that fall off when you slice them. They’ll be extra crispy – like chips – and really delicious.
How to make Korean Brussels Sprouts:
Skillet Method:
Whisk the orange marmalade, gochujang, apple cider vinegar, soy sauce, Kalbi barbecue sauce and one tablespoon of lime juice together in a small bowl then set aside.
Peel 1-2 layers from each brussels sprout then cut in half (quarter any larger sprouts so they’re all about the same size.
Heat 1 tablespoon of olive oil in a large skillet. Spread the brussels sprouts evenly in the skillet cut side down then season with salt and pepper to taste.
Cook undisturbed 3-4 minutes so then stir and continue cooking another 5-6 minutes or until browned and just becoming tender.
Pour reserved sauce evenly over the brussels sprouts tossing well to coat then cook 2 more minutes or until they’re fork tender.
Transfer to a serving platter and top with crushed peanuts, mint leaves and lime wedges to squeeze over the top and serve warm.
Oven method:
Whisk the orange marmalade, gochujang, apple cider vinegar, soy sauce, Kalbi barbecue sauce and one tablespoon of lime juice together in a small bowl then set aside.
Preheat the oven to 425°.
Peel 1-2 layers of leaves from the sprouts then cut them in half (quarter any larger sprouts so they’re all about the same size).
Toss the brussels sprouts in 1 tablespoon of olive oil, season with salt and black pepper to taste. Roast cut side down 15 minutes or until they’re tender with crispy edges (stir halfway through cooking.
Pour the sauce evenly over the sprouts tossing well to coat then return to the oven for 2 more minutes.
Transfer to a serving platter then top with crushed peanuts, mint leaves and lime wedges to squeeze over the top.
More popular Asian inspired recipes:
Korean Ground Beef Lettuce Wraps – 15 minute recipe – sicy ground beef sautéed with vegegtables, nestled in lettuce leaves and drizzled with a spicy-sweet Asian sauce.
Chicken Pad Thai – ONE POT – easy, authentic recipe that’s ready in under 30 minutes.
PF Chang Copycat Lettuce Wraps – Asian seasoned ground chicken sautéed with mushrooms, green onions and water chestnuts, nestled in lettuce leaves and topped with a spicy hoisin sauce.
Enjoy!
Korean Brussels Sprouts
Ingredients
Brussels Sprouts:
- 1 tablespoon olive oil
- 1 1/2 pounds brussels sprouts
- salt and pepper to taste
Sauce/Glaze:
- 2 tablespoons orange marmalade
- 1/2 teaspoon gochujang or more to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 whole lime cut in wedges
- 1 tablespoon Kalbi Korean Barbecue Sauce
Garnishes:
- 6-8 small mint leaves
- 2 tablespoons crushed peanuts
- 2 tablespoons fresh cilantro finely chopped
Instructions
Skillet Method:
- Peel 1-2 layers from each brussels sprout then cut in half (quarter any larger sprouts so they’re all about the same size).
- Heat 1 tablespoon of olive oil in a large skillet. Spread the brussels sprouts evenly in the skillet cut side down then season with salt and pepper to taste.
- Cook undisturbed 3-4 minutes so they sear and caramelize then stir and continue cooking another 5-6 minutes or until browned and just becoming tender inside.Pour the reserved sauce/glaze evenly over the brussels sprouts tossing well to coat then cook 2 more minutes or until they’re fork tender.
- Transfer to a serving platter then top with crushed peanuts, mint leaves and lime wedges to squeeze over the top and serve right away.
Oven Roasting Method (if they won't fit in the skillet):
- Whisk the orange marmalade, gochujang, apple cider vinegar, soy sauce, Kalbi barbecue sauce and one tablespoon of lime juice together in a small bowl then set aside.
- Preheat the oven to 425°.
- Peel 2-3 layers from each brussels sprout then cut in half (quarter any larger sprouts so they’re all about the same size).
- Toss the brussels sprouts in 1 tablespoon of olive oil, season with salt and pepper to taste then roast cut side down 15 minutes or until they’re tender with crispy edges (stir halfway through the cooking time).
- Pour the sauce evenly over the sprouts tossing well to coat then return to the oven for 2 more minutes. Transfer to a serving platter then top with crushed peanuts, mint leaves and lime wedges to squeeze over the top.