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Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, brussels sprouts in gochujang. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Brussels Sprouts in Gochujang is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Brussels Sprouts in Gochujang is something that I’ve loved my entire life.
In a medium bowl, combine the olive oil, gochujang, honey and rice vinegar. Add Brussels sprouts, season with salt and pepper. We especially enjoyed the Gochujang Roasted Brussels Sprouts - they were literally the best Brussels sprouts I've ever eaten!
To begin with this recipe, we have to prepare a few components. You can have brussels sprouts in gochujang using 10 ingredients and 4 steps. Here is how you cook that.
Materials for making of Brussels Sprouts in Gochujang:
- Make ready 5 to 6 Brussels sprouts
- Get Marinade sauce
- Take 2 tbsp Gochujang
- Prepare 1 tbsp Miso
- Take 2 tbsp Bonito flakes
- Take 1 tsp Honey
- Make ready 1 tsp Sesame oil
- Take 1 clove Garlic, grated
- Take 1 from a dash to a generous sprinkling Sesame seeds
- Prepare 2 tbsp Water
Brussels sprouts grow on a long branch, and although it's a shock at first glance, a stalk of Brussels sprouts is easy to manage; carefully cut off The classic combination of Brussels Sprouts with Garlic and Bacon is the perfect vegetable dish for your holiday table. A wide variety of brussels sprouts options are available to you, such as yes, no. Gochujang is a red chile paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It's a thick, sticky condiment that's spicy and very concentrated and pungent in flavor.
This Is To Make Brussels Sprouts in Gochujang:
- Thinly slice off the root end of the brussels sprouts, and rinse the dirt from the outer leaves. Mix the sauce ingredients together.
- Boil water in a small pot, add the brussels sprouts, and parboil for 3 to 4 minutes.
- Thoroughly drain the brussels sprouts and cut into halves. Toss with the sauce while still hot.
- Serve after 12 hours. After a full day, the sauce will absorb into the inside of the brussels sprouts. (Store in the refrigerator.)
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