Brussels Sprouts With Kimchi Recipes

SHEET-PAN PIEROGIES WITH BRUSSELS SPROUTS AND KIMCHI

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.

BRUSSELS SPROUTS WITH KIMCHI

Steps:

• Preheat oven to 400 degrees. If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. Put bacon in ovenproof pan and cook over medium heat, stirring occasionally, until just about crisp, 5 minutes or so. Remove with slotted spoon and add sprouts, cut-side down.
• Cook until they begin to sizzle, then transfer to oven. Roast until brown on one side, then shake pan to redistribute. Remove when bright green but browned and fairly tender, about 10 to 15 minutes. Meanwhile, purée kimchi in food processor or blender until fairly smooth.
• Return pan to stove over medium heat and stir in butter, salt and pepper, and bacon. Put kimchi in bottom of a bowl and top with sprouts. Spoon a little kimchi juice over all and serve.

BRUSSELS SPROUT KIMCHI

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.

KIMCHI BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray. Place the Brussels sprouts on the baking sheet, drizzle the olive oil, sprinkle with salt and toss. Spread out on the sheet and bake for about 20 minutes, until the Brussels sprouts are just tender and browned in spots.
• Meanwhile, place the fish sauce, sugar, garlic, ginger, and gochujang paste in a food processor and process to combine. Turn the mixture into a large bowl and stir in the chili flakes, scallions, and red onion.
• Add the cooked Brussels sprouts to the bowl and toss so that they are well coated with the dressing. Serve warm.