These Kim Chi inspired Brussels sprouts are addictive. So much so that, having tasted it for seasoning post concocting it, I ate so much that I had to hide the remainder in the back of the fridge so as not to finish the entire deli cup. These are less, shall we say strident, than real Kim Chi, but still truly delicious either straight from the pan, warm over rice, drained and served as a side with pork or tossed with sesame noodles, and equally delicious room temperature as a coffee table nibble.
This makes two loosely packed deli cups worth.
1/2 lb Brussels sprouts, washed, halved and loose leaves kept for use in salads
1/2 cup organic apple, finely chopped (I used a Honeycrisp)
2 Tbsps red onion, peeled and finely chopped
1 Tbsp Gochujang
1 Tbsp maple syrup
2 tsps freshly grated ginger
2 tsps sesame oil
Heat a pan of salted water over medium heat. As soon as it boils, add the Brussels sprouts halves and cook for exactly seven minutes. You want them with a bit of give left, not mushy.
While the sprouts are cooking, whisk the last four ingredients together to form a dressing. Chop your vegetables and toss to combine with the dressing.
As soon as the Brussels sprouts are done, drain them well and toss them well, while still hot, with the apple and onion laced dressing.
This is immediately delicious, but gets better over the next few days. Any liquid left after finishing the Brussels sprouts, will make an amazing addition to tomato soup or a Bloody Mary.