I recognize that brussels sprouts aren't for everyone. Calm down. Stay a little while.
But if you've been following the blog for a while, or you've tasted my food in real life, you know that I wouldn't post a recipe if it didn't undergo rigorous taste-testing from a willing family member or friend. The idea for this Mexican-Korean fusion experiment came about when I saw a 1-pound bag of Brussels sprouts on sale for $1.50 at Whole Foods, where they've been cutting prices left and right (thanks, Amazon?).
Gochujang, or red chili paste, is a fermented chili paste characterized by being savory, sweet, and spicy (like myself). It's used in Korean soups and noodle dishes, but you can introduce it into your condiment rotation if you end up loving it.
So what's this dish like? Let me talk you through it. Sweet and sticky charred Brussels sprouts with salty and crispy chorizo blanketed in spicy and tangy gochujang. It's really freaking good. So good it could be served as an entree, but we just so happened to eat it with some Korean BBQ short ribs.
Bon Appetit, friends.
- 1 lb Brussels sprouts
- 1-2 oz link chorizo
- 2 tbsp gochujang
- 2 tbsp mirin
- 1 tbsp honey
- 1 tbsp minced garlic
- Sesame or high heat oil for skillet
- Slice the Brussels sprouts in half
- Grease your skillet with oil and set the stove to medium high
- Let the chorizo cook for a minute before separating with a spatula
- After 5 minutes of cooking carefully add the sprouts to the skillet
- Douse with mirin and stir
- After 1 minute, add the gochujang, honey, and garlic
- Cook for about 10 more minutes, making sure to scrape the pan to prevent stickiness.