Charred Brussels Sprouts with Smoky Gochujang Glaze

Charred Brussels Sprouts with Smoky Gochujang Glaze

One advantage of working with vegetables is you may use many more cooking techniques to offer different dining experiences to your guests.    

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Ingredients

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Brussels slaw:

Charred brussels sprouts:

Garnish:

  • Toasted black and white sesame seeds 20.0 g
  • Spring onions sliced curls 30.0 g
  • Coriander cress 10.0 g

One advantage of working with vegetables is you may use many more cooking techniques to offer different dining experiences to your guests.    

...

Preparation

  1. Brussels slaw:

    • Wash the Brussels sprouts thoroughly.
    • Slice Brussels sprouts to 2 mm thickness.
    • Transfer shredded Brussels sprouts to a mixing bowl.
    • Add in all other ingredients and mix well.
    • Chill it down in the chiller for 1 hour before serving.
    • Smoky gochujang glaze.
    • Add all ingredients into a mixing bowl.
    • Whisk well and set aside for later use.  

  2. Charred brussels sprouts:

    • Wash the Brussels sprouts thoroughly Trim and cut Brussels sprouts into half.
    • Place Brussels sprouts, olive oil, Knorr Professional Aromat Seasoning and white pepper into a mixing bowl.
    • Toss well and let it marinate for 15 mins.
    • Preheat oven with thick cast iron tray to 200˚C.
    • Once ready, pour marinated Brussels sprouts onto a cast iron tray evenly.
    • Roast it for 8 mins and stir it gently halfway. Once charred, transfer to a mixing bowl and drizzle smoky gochujang glaze over it.
    • Toss well and transfer to a plate.  

  3. Garnish:

    • Garnish well and serve alongside chilled Brussels slaw.
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