Best 3 Brussels Sprouts With Kimchi Recipes
**Discover a Culinary Symphony of Brussels Sprouts and Kimchi: A Savory Journey for Your Taste Buds**
Prepare to embark on a tantalizing culinary adventure as we delve into the vibrant world of Brussels sprouts and kimchi. This dynamic duo, often overlooked in the vegetable kingdom, comes together in a symphony of flavors, textures, and health benefits. Our carefully curated collection of recipes unlocks the hidden potential of these ingredients, transforming them into delectable dishes that will leave you craving more. From the classic charm of Roasted Brussels Sprouts with Kimchi Glaze to the innovative flair of Brussels Sprouts and Kimchi Stir-Fry, each recipe offers a unique perspective on this harmonious pairing. Whether you seek a hearty main course or a delightful side dish, our culinary journey promises to satisfy your cravings and expand your culinary horizons.
**Roasted Brussels Sprouts with Kimchi Glaze:** Simplicity meets brilliance in this recipe. Brussels sprouts are roasted to perfection, caramelizing their edges and intensifying their natural sweetness. A luscious kimchi glaze, crafted from fermented cabbage, garlic, and ginger, adds a tangy, umami-rich layer that elevates the sprouts to new heights.
**Brussels Sprouts and Kimchi Stir-Fry:** Experience an explosion of flavors in this vibrant stir-fry. Tender Brussels sprouts, crisp kimchi, and an array of colorful vegetables dance together in a savory symphony. The addition of a spicy gochujang sauce infuses the dish with a delightful kick, while sesame seeds provide a nutty crunch.
**Brussels Sprouts and Kimchi Salad:** Discover a refreshing and healthy salad that showcases the best of Brussels sprouts and kimchi. Shaved Brussels sprouts and fermented kimchi create a textural contrast that is both delightful and visually appealing. A tangy dressing, made with rice vinegar, sesame oil, and a hint of sweetness, ties all the elements together, resulting in a salad that is both light and satisfying.
**Brussels Sprouts and Kimchi Soup:** Embrace the comforting warmth of this hearty soup. Brussels sprouts, kimchi, and a variety of vegetables simmer in a flavorful broth, creating a nourishing and restorative dish. The addition of soft tofu adds a delicate touch, while a sprinkle of green onions brings a touch of freshness.
**Brussels Sprouts and Kimchi Pancake:** Indulge in a savory and satisfying pancake that combines the best of both worlds. Shredded Brussels sprouts and kimchi are incorporated into a batter made with flour, eggs, and seasonings. Pan-fried until golden brown, these pancakes are crispy on the outside and tender on the inside, offering a delightful balance of textures and flavors.
**Brussels Sprouts and Kimchi Dumplings:** Experience the delightful fusion of flavors in these dumplings. A filling made with Brussels sprouts, kimchi, and a blend of aromatic spices is encased in delicate dumpling wrappers. Steamed or pan-fried, these dumplings offer a burst of savory goodness in every bite.
**Brussels Sprouts and Kimchi Croquettes:** Discover a delightful appetizer or side dish that is sure to impress. Brussels sprouts and kimchi are combined with mashed potatoes, breadcrumbs, and seasonings, then shaped into croquettes and fried until golden brown. Served with a dipping sauce of your choice, these croquettes offer a crispy exterior and a tender, flavorful interior.
**Brussels Sprouts and Kimchi Pizza:** Create a unique and flavorful pizza that is sure to become a family favorite. Spread a kimchi-infused tomato sauce over a crispy pizza crust. Top with roasted Brussels sprouts, mozzarella cheese, and a sprinkle of kimchi flakes. Bake until the cheese is melted and bubbly, resulting in a pizza that is both visually stunning and incredibly delicious.
**Brussels Sprouts and Kimchi Fried Rice:** Transform leftover rice into a flavorful and satisfying dish. Stir-fried Brussels sprouts and kimchi are combined with rice, eggs, and a blend of Asian seasonings. The result is a hearty and flavorful fried rice that is perfect for a quick and easy meal.
**Brussels Sprouts and Kimchi Curry:** Embark on a culinary journey to the East with this aromatic curry. Brussels sprouts and kimchi are simmered in a creamy coconut curry sauce, infused with a blend of warm spices. Served over rice or your favorite flatbread, this curry offers a delightful fusion of flavors and textures.
Explore this diverse collection of recipes and discover the endless possibilities of Brussels sprouts and kimchi. From roasted to stir-fried, from salads to soups, and from dumplings to pizza, each dish offers a unique perspective on this dynamic culinary duo. Prepare to tantalize your taste buds and embark on a flavor adventure that will leave you craving more.
BRUSSELS SPROUT KIMCHI
Provided by Jon Churan
Categories Side Low Fat Low Cal Low Cholesterol Brussels Sprout Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 2 quarts
Number Of Ingredients 13
Steps:
- Combine 3.5 ounces salt and 2 quarts warm water in a large bowl, whisking to dissolve salt. Add brussels sprouts and top with a plate to keep brussels sprouts submerged. Let sit at room temperature 4 hours; drain. Rinse, drain, and place in a large bowl.
- Pulse onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds in a food processor until smooth. Add to bowl with brussels sprouts and toss. Transfer to two 32-ounce canning jars, packing down to eliminate air gaps.
- Combine remaining .7 ounce salt and 1 quart warm water in a large bowl, whisking to dissolve salt. Add pickling liquid to jars to cover brussels sprouts, leaving at least 1" headspace. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, 3-5 days. Chill.
- DO AHEAD: Kimchi can be made 2 months ahead (flavor will deepen). Keep chilled.
BRUSSELS SPROUTS WITH KIMCHI PUREE AND BACON
Give standard brussels sprouts new appeal with this distinctive recipe from chef David Chang's "Momofuku" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Halve brussels sprouts through core; set aside.
- Place bacon in a wide, ovenproof skillet and cook over medium heat, stirring occasionally, until almost crisp, about 4 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside.
- Drain most of the fat from skillet and add brussels sprouts, cut side-down. Increase heat to medium-high and cook until sprouts begin to sizzle. Transfer skillet to oven and roast until sprouts are deep brown in color, about 8 minutes. Shake skillet to redistribute sprouts, and continue roasting until bright green and tender, 10 to 15 minutes more.
- Return skillet to stovetop and turn heat to medium. Stir in butter and bacon; season with salt and pepper. Toss sprouts to coat.
- Divide kimchi among 4 shallow bowls, using the back of a spoon to spread out kimchi so it covers the bottom of each bowl. Divide brussels sprouts evenly among bowls, arranging on top of kimchi. Garnish with carrots and serve.
SHEET-PAN PIEROGIES WITH BRUSSELS SPROUTS AND KIMCHI
This sheet-pan dinner is a sure win in under an hour, with your oven doing most of the heavy lifting. Roasting pierogies yields a crisp, golden skin with a soft, pillowy interior but, if you don't have pierogies, you could use gnocchi in their place. (No pre-cooking required!) Cooking kimchi at high heat may feel like a surprising move, but it becomes sticky and caramelized, imparting lots of flavor and texture to the final dish. Finally, a dill sour cream adds a fresh richness, but feel free to swap out the sour cream and use a good-quality Greek yogurt, crème fraîche or even buttermilk (it will be runnier, so no need to thin with water).
Provided by Hetty McKinnon
Categories dinner, weekday, dumplings, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a rack in the lower third of the oven and heat oven to 400 degrees. Add the brussels sprouts and kimchi to a rimmed sheet pan. (A small amount of kimchi juice is fine and adds lots of flavor.) Drizzle with 2 tablespoons oil and season with salt and black pepper, and toss to combine.
- Prepare the dill sour cream: Combine the sour cream, dill, oil, lemon and salt in a small bowl and whisk to combine. If the cream is too thick, add a tablespoon of water. (You are looking for the consistency of heavy cream.)
- After 15 minutes, remove the pan from the oven and add the pierogies. Drizzle everything with the remaining 3 tablespoons oil, and, using a spatula, toss everything together. Return to the oven, and roast until the brussels sprouts are tender, and the pierogies are puffed and golden, another 20 to 25 minutes. (Don't flip the pierogies.)
- Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.
Tips:
- To save time, use pre-shredded Brussels sprouts or kimchi. - For a spicier dish, use more kimchi or add a pinch of red pepper flakes. - If you don't have sesame seeds, you can use another type of seed, such as sunflower seeds or pumpkin seeds. - Serve Brussels sprouts with kimchi as a side dish or main course. - For a vegetarian or vegan meal, use vegetable broth instead of chicken broth.Conclusion:
This Brussels sprouts with kimchi recipe is a quick and easy dish that is packed with flavor. The Brussels sprouts are roasted until they are tender and slightly caramelized, while the kimchi adds a spicy and tangy kick. This dish is perfect for a weeknight meal or a casual get-together. It is also a great way to use up leftover kimchi.
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