Chewy and Sweet Braised Brussels Sprouts with Perilla Powder
A Delicious Korean Side Dish: Boost Your Appetite and Health with Braised Brussels Sprouts!
During the Thanksgiving season in the US, Brussels sprouts are abundant. However, the typical preparation methods—oiled and roasted in the oven with bacon, or served in salads—can quickly become monotonous. While I know they are healthy, I often find myself not eating enough of them this way, and they end up forgotten in the refrigerator. So, I’ve personally researched and developed a successful side dish recipe! It turns out, the best way for Koreans to enjoy ingredients is by adapting them to Korean flavors. This dish perfectly captures that essence. ^^
Main Ingredients
- 450g Brussels sprouts
Braising Sauce Ingredients
- 100ml water
- 1/4 tsp salt
- 1 Tbsp perilla oil
- 2 tsp soy sauce
- 2 Tbsp sugar
- 2 tsp ground perilla seeds
- 100ml water
- 1/4 tsp salt
- 1 Tbsp perilla oil
- 2 tsp soy sauce
- 2 Tbsp sugar
- 2 tsp ground perilla seeds
Cooking Instructions
Step 1
These mini cabbages, called ‘Brussels sprouts’ in English, are officially known as ‘Bangul Dadagi Yangbaechu’ in Korean. They are quite well-known in Korea, and I trust you’re aware of their many health benefits. Today, I’ll guide you through the best way to prepare them as a delicious Korean side dish. ^^
Step 2
First, trim off the tough bottom end of each Brussels sprout. Then, cut them in half lengthwise. Rinse them thoroughly under running water. As you cut, some outer leaves might fall off; if they are not damaged or wilted, don’t discard them! Wash and cook them along with the rest of the sprout. This helps retain nutrients and enhances the overall flavor.
Step 3
Place 100ml of water into a small pan or pot and set it over medium-high heat.
Step 4
You don’t need to wait for the water to boil. Immediately add the washed Brussels sprouts to the pan. Sprinkle 1/4 teaspoon of salt evenly over them. Use chopsticks or a wooden spatula to gently toss and turn them as they cook, ensuring the salt is distributed.
Step 5
As the water begins to boil, the salt will dissolve, and the natural moisture from the Brussels sprouts will be drawn out through osmosis, preventing the water from drying up too quickly. The salt also helps to brighten their color, making them look more vibrant. Once the sprouts start to turn a brighter green, proceed to the next step.
Step 6
Now, drizzle about 1 tablespoon of perilla oil evenly over the Brussels sprouts. You can add a little more if you prefer a richer perilla flavor. Again, gently mix everything with chopsticks or a spatula to coat the sprouts with the oil.
Step 7
Once the Brussels sprouts look glossy from the perilla oil, don’t wait. Add the soy sauce and sugar immediately. Measure out 2 teaspoons of soy sauce and 2 tablespoons of sugar. Be mindful when using ‘tsp’ for soy sauce, as it can become too salty if you’re not precise. The sugar will not only add sweetness but also help create a beautiful glaze as the sauce reduces.
Step 8
After adding the soy sauce, continue to stir them gently. You’ll notice the sauce starting to thicken and reduce. When there’s just a small amount of the soy-sugar liquid remaining at the bottom of the pan, it’s almost ready. Prepare for the final touch.
Step 9
Turn off the heat. Sprinkle 2 teaspoons of ground perilla seeds over the sprouts. Stir gently with a spatula or chopsticks in the residual heat to combine everything. The nutty aroma and flavor of the perilla seeds will beautifully coat the warm Brussels sprouts, creating a delightful taste.
Step 10
And there you have it! A healthy and delicious side dish of braised Brussels sprouts with perilla powder is ready. Enjoy this delightful combination of chewy texture, nutty flavor, and sweet-and-savory notes with your rice!
