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black plate with caramelized glazed brussels sprouts halves garnished with crushed peanuts and lime wedge
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5 from 1 vote

Korean Brussels Sprouts

One pan Korean Brussels Sprouts - caramelized and tossed in spicy-sweet Asian glaze, garnished with crushed peanuts, mint leaves and lime wedges.
Prep Time5 minutes
Cook Time15 minutes
Course: Appetizer, Side Dish
Cuisine: Asian
Keyword: korean brussels sprouts, korean gochujang brussels sprouts, brussels sprouts recipes
Servings: 4
Calories:

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.