Crispy Brussels Sprouts

with Gochujang and Sesame

Servings: 4

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Ingredients: 

• 8 ounces Church Brothers Farms Brussels Sprouts - cut in half lengthwise

• 4 tablespoons Gochujang Chile Paste 

• 1 teaspoon brown sugar

• 1 teaspoon sesame oil 

• 3 teaspoons of soy sauce

• 2 tablespoons finely chopped shallot

• 1 teaspoon fresh finely chopped ginger

• 2 tablespoons sliced scallion 

• 1 bunch finely chopped cilantro

• 1 bunch finely chopped mint

• 1 teaspoon white sesame seeds 

• 1 teaspoon black sesame seeds 

• 1 tablespoon lime juice

• zest of 1 orange

• 5 cups canola or rice oil for frying

Instructions: 

1. Sauce: In a small saucepan cook the shallot with sesame oil and ginger until aromatic. Add the gochujang chile and brown sugar. Stir until incorporated. Remove from heat. Add soy sauce.

2. Brussels Sprouts: In a medium-heavy sauce pot heat the oil to 325 degrees, or hot enough that a Brussels sprout leaf bubbles quickly when it goes into the hot oil. Add half of the Brussels sprouts to the hot oil and cook until they begin to brown. Transfer to a mixing bowl. Fry the second half of sprouts, then transfer to the mixing bowl. Add the gochujang paste to the sprouts. Season with salt to taste if needed.

3. Assemble: Place gochujang seasoned sprouts in serving bowl and top with herbs, sesame seeds and orange zest.

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Crispy Brussels Sprouts with Gochujang and Sesame

Yield: 6

Ingredients

• 8 ounces Church Brothers Farms Brussels Sprouts - cut in half lengthwise
• 4 tablespoons Gochujang Chile Paste
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil
• 3 teaspoons of soy sauce
• 2 tablespoons finely chopped shallot
• 1 teaspoon fresh finely chopped ginger
• 2 tablespoons sliced scallion
• 1 bunch finely chopped cilantro
• 1 bunch finely chopped mint
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds
• 1 tablespoon lime juice
• zest of 1 orange
• 5 cups canola or rice oil for frying

Instructions

1. Sauce: In a small saucepan cook the shallot with sesame oil and ginger until aromatic. Add the gochujang chile and brown sugar. Stir until incorporated. Remove from heat. Add soy sauce.
2. Brussels Sprouts: In a medium-heavy sauce pot heat the oil to 325 degrees, or hot enough that a Brussels sprout leaf bubbles quickly when it goes into the hot oil. Add half of the Brussels sprouts to the hot oil and cook until they begin to brown. Transfer to a mixing bowl. Fry the second half of sprouts, then transfer to the mixing bowl. Add the gochujang paste to the sprouts. Season with salt to taste if needed.
3. Assemble: Place gochujang seasoned sprouts in serving bowl and top with herbs, sesame seeds and orange zest.