Vegan Korean Bbq Brussles Sprouts
Hello & Happy Wednesday!!
For those who are all about brussels, this recipe for Korean Bbq Brussels will blow your mind.
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 perf as a main dish, side dish, 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
Why this recipe rocks:
Perfect with veggies
Can be made in bulk
Yields 1lb Brussels
10 minPrep Time
40 minCook Time
50 minTotal Time
- 3/4 cup brown sugar
- 1 cup Tamari
- 1 TB rice vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon cracked black pepper
- 2 teaspoons fresh grated ginger
- 4 cloves garlic, grated
- 1 tbsp red pepper flakes
- 1 1/2 TBs arrowroot
- 1 TB water
- 3 tbsp scallions
- 1lbs fresh brussels
- 1 tbsp sesame oil
- 1/2 tsp sea salt
- In a small saucepan over medium high heat add all the sauce ingredients except for the arrowroot and water. Whisk everything together and bring to a boil. In a small bowl, stir together the arrowroot 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.
- 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.
- Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.Generously drizzle the brussels with sesame oil and sprinkle with kosher salt. 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.
- 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 1/2 cups of sauce leftover!
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)