Kimchee Charred Brussels Sprouts with Ginger is spicy, healthy and delicious! My sister Marisa discovered this cult dish at a restaurant in Ft. Lauderdale called the Boatyard. The unique blend of Asian flavors and charring method transforms the simple brussels sprout into something divine! She asked if I could try to recreate the recipe. I was thrilled to find that Executive Chef Peter Boulukos provided the recipe to South Florida's Sun Suntinel newspaper . You can get the original recipe at the link.
First gather all the ingredients. His recipe called for making a Base Sauce using Kimchee Base. Kimchee Base is made from garlic, salt, chili, sugar, ginger, and vinegar. I found a good Japanese Kimchee Base online from Amazon. Fresh kaffir lime leaves are hard to find in my local grocers, so I substituted Kaffir Lime Leaf Ground Powder. The flavor is too amazing to skip all together. I use it all the time in Thai cooking as well.
A great way to get a good charr on the brussels sprouts is to roast them on high heat. The Boatyard recipe called for frying them in two-inches of oil. While that might add some good flavor, I think the charred method tastes better and is healthier.
I made a few tweaks to his recipe to simplify things for my personal taste preferences. I roasted the brussels sprouts in olive oil, increased the amount fresh ginger, garnished with whole peanuts instead of chopped peanuts, and skipped the optional bonita flakes garnishing.
Kimchee Charred Brussels Sprouts with Ginger would be a great side dish for Korean Beef BBQ aka Bulgogi, or even a simple roasted chicken. It could also be a good vegetarian entree with the addition of the peanuts. I will definitely be adding this to my go-to list of great vegetable recipes.
Kimchee Charred Brussels Sprouts with Ginger
- ⅓ cup water
- 2 tablespoons plus 2 teaspoons sugar
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 1 teaspoon fish sauce
- 2 teaspoons kimchee base* Store-bought
- 1 tablespoon plus 1 teaspoon corn starch
- 1 tablespoon plus 1 teaspoon cold water
- 4 cups Brussels sprouts trimmed
- 1 tablespoon olive oil
- 2 tablespoon peanut oil
- 1 teaspoon fresh lemongrass minced
- 2 inch knob peeled ginger minced
- 1 teaspoon seeded jalapeno minced
- 2 clove garlic minced
- ¾ cup Base sauce
- 1 teaspoon kaffir lime leaf powder
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh cilantro
- ½ small red bell pepper sliced
- 1 teaspoon sesame oil
- 3 tablespoons peanuts for garnish
Base Sauce (can be made up to 2 hours in advance)
- Using a small saucepan over medium heat, bring to a simmer water and sugar, whisking until sugar is dissolved.
- Add the lime juice, fish sauce, kimchee base and bring to a simmer.
- Increase heat to medium-high. Using a small bowl, mix the cornstarch and water until smooth. When the sauce comes to a boil, slowly add the cornstarch mixture to the sauce in a steady stream while whisking. Reduce heat to medium and simmer sauce for 30 seconds, set aside.
- Preheat the oven to 375 degrees.
- Trim the core end of the Brussels sprouts. Remove any discolored or loose leaves. Cut very large brussels sprouts in half through the core. Toss with olive oil.
- Place the trimmed brussels sprouts on a baking sheet and roast in the oven for 25 minutes or until charred and tender.
- Using a wok or large sauté pan over medium high heat, heat the peanut. Add the lemongrass, ginger, jalapeno and garlic, cook, stirring constantly until fragrant, being careful not to burn the garlic. Add the Kimchee Base sauce, kaffir lime leaf powder, mint and cilantro. Bring to a simmer. Add the cooked Brussels sprouts and red bell pepper. Gently stir to evenly coat the Brussels sprouts to warm through. Drizzle with sesame seed oil and toss
- Transfer the Brussels sprouts to a serving bowl, and garnish with peanuts
- *Kimchee Base is a sauce containing garlic, salt, chili, sugar, ginger and vinegar and used in the preparation of kimchee. It can be purchased at Asian markets or online.
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