Vegan Korean Bbq Brussels Sprouts

Posted by in Cooking, Lunch/Dinner, Sides | 2 comments














Hello & Happy Monday!!








For those who are all about brussels, this recipe for Korean Bbq Brussels will blow your mind


Brussels are one of those veggies that for me I crave all year round. If you love brussels like I do, you’re looking to push the envelope with flavors as simply put… life is just to short for plain ol’ brussels!


Although brussels are typically cooked with perhaps a little bit of olive oil or some balsamic for sweetness, this recipe ties in intricate flavors that offers a flavor profile that’s both savory and sweet







What’s wonderful about this recipe is that it’s quick, easy, can easily be made in bulk, it’s perf as a main dish, side dish, perf for any season, and the sauce can be used in a myriad of other dishes!!




If you’re craving that amazing staple marinade or simply want to turn your plain jane brussels into game changing brussels


You need this recipe for Korean Bbq Brussels sauce






Curious about the gal behind EDS?!

6 fun facts about me below!


  • I always read magazines in the bathtub and start backwards 
  • My least fave thing about cooking all day? Dishes. 
  • I always forget to stay hydrated throughout the day, it’s my biggest downfall lol. 
  • Since moving from the NYC where we had a community laundry room, doing my own laundry is like therapy to me and keeps me sane. 
  • I feel like celery root & fennel don’t get enough foodie love 
  • I’m left handed, my right foot is half a size bigger than my left, and my organs are flipped (I have situs inversus). – it’s opposite day for me every day lol 









Why this recipe rocks: 




Perfect with veggies

Can be made in bulk



A staple


























Recipe Tutorial 





Yields 1lb Brussels

Vegan Korean Bbq Brussles Sprouts

10 minPrep Time

40 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 3 tbsp coconut sugar
  • 1/3 cup Tamari or soy
  • 4 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 3 teaspoons fresh grated ginger
  • 4 cloves garlic, grated
  • 1 tsp red pepper flakes
  • 1 Tbsp corn starch or arrowroot (please note I used corn starch, arrowroot is much stronger and may require less)
  • 1/2 cup water
  • 1 scallion chopped
  • 1 tbsp black sesame seeds
  • Brussels
  • 1lbs fresh brussels
  • 1 tbsp sesame oil
  • 1 tsp sea salt
  • 1 tsp pepper


  1. In a small saucepan over medium high heat add the sesame oil, garlic and ginger. Cook for 2 minutes. Now add all the sauce ingredients except for the corn starch and water. Whisk everything together and bring to a boil. In a small bowl, stir together the corn starch and water until it dissolves. Gradually pour the mixture into the boiling sauce, while continuously whisking for 1 minute. Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened. Remove from heat and cool before pouring into a jar.
  2. Brussels: Preheat oven to 400°F and set a rack on the very top. Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves. Soak the cut brussels for a minute in water to clean them. Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
  3. Spread the brussels out on the pan.Generously drizzle the brussels with sesame oil and sprinkle with salt and pepper. Stir with your hands to ensure brussels are all well-oiled and salted. Place in the oven on the top rack for about 45-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy and charred. Remove any extra crispy pieces to add to the finished dish. Remove brussels from the oven once all brussels are crispy and slightly charred.
  4. Place them in a bowl and toss with some of the Korean Bbq sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture. You should have at least 1/2 cup max of sauce leftover! Top with black sesame seeds.


Place sauce in an air tight container in the fridge for optimally two weeks. (I enjoyed mine well over two weeks though and it was fine! lol)














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  1. Did you mean 2tsp of arrow root? Just ruined my sauce with 2 tbsp😥
    • Hi Millie, When using arrowroot it's much stronger than standard cornstarch.I apologize for not specifying that in the recipe. Typically you can add more water to thin out the sauce in the instance it becomes too thick.


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