Korean Brussels Sprouts – caramelized brussels sprouts with lightly crisp edges tossed in a killer spicy-sweet Asian glaze for a quick and easy – healthy – appetizer or side dish.
These are not your grandma’s brussels sprouts so don’t even think about hiding them under your plate.
Korean Brussels Sprouts are tender inside, lightly crisp caramelized outside and tossed in a spicy-sweet Asian inspired sauce that make a serious statement.
The dish is finished with a few fresh mint leaves (proof that mint is not just for mojitos!) and a few crushed peanuts for an irresistible appetizer or a side dish that goes with almost anything.
Brussels sprouts 2.0.
Asian inspired brussels sprouts are sprouting up (#sorrynotsorry) in restaurants everywhere these days and not just alongside your meat.
They’re an incredibly popular appetizer my friends and I order routinely. This is my take on the restaurant version, pan searing instead of deep frying but with all that delicious flavor.
what’s in 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
Gochujang is a spicy Korean red chili paste found in most grocery stores these days and a staple in Korean cooking.
Kalbi Korean barbecue sauce is another staple in Korean cooking – also easily found in grocery stores. It’s often used for short ribs but adds the perfect sweet-savory flavors to these Brussels Sprouts with a little zing of ginger.
how to make korean brussels sprouts:
TIPS:
- If you don’t have a skillet large enough to accommodate all the brussels sprouts, I recommend oven roasting them so there’s enough space and the sprouts can crisp instead of steam. See oven roasting instructions below.
- When you halve the brussels sprouts, some of the leaves will fall off. Roast them along with the brussels sprouts halves. They’ll be extra crispy – like chips – and really delicious.
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 it 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 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 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:
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 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.
Looking for other asian inspired recipes?
Korean Ground Beef Lettuce Wraps – 15 minute recipe! Spicy ground beef sautéed with green onions and match stick carrots 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 – better than take-out!
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.
Other brussels sprouts recipes:
Maple Bacon Brussels Sprouts – caramelized brussels sprouts with crispy smoked bacon and a savory-sweet maple glaze make a crowd-pleasing side dish.
Cheesy Chicken Pasta with Brussels Sprouts – penne pasta, bites of chicken and sliced brussels sprouts blanketed in a creamy smoked gruyere-white cheddar cheese sauce. Delicious cool-weather comfort.
Brussels Sprouts Soup – award winning recipe! Creamy, hearty cool weather soup with brussels sprouts and root vegetables. Simple one-pot recipe.
Enjoy!
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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.