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Preheat your oven to 425°F (220°C). In a large bowl, toss the trimmed and halved Brussels sprouts with 2 tablespoons of neutral oil until evenly coated. Spread them in a single layer on a large baking sheet.
Roast the Brussels sprouts for 20 to 25 minutes, or until deeply caramelized and tender-crisp. Flip them halfway through to ensure even browning. If you prefer a wok, heat 2 tablespoons of neutral oil in a large wok over high heat until shimmering. Add the Brussels sprouts and stir-fry for 10 to 12 minutes, or until tender and charred.
While the Brussels sprouts are roasting or stir-frying, prepare the Fermented Black Bean Glaze. In a medium bowl, whisk together the rinsed and chopped fermented black beans, gochujang, white miso paste, soy sauce, fish sauce, rice vinegar, light brown sugar, and gochugaru. Set aside.
In a large skillet or the same wok (if using) over medium heat, add a splash of neutral oil if needed. Add the minced garlic, grated ginger, and the white parts of the sliced scallions. Sauté for 1 minute until fragrant.
Pour the prepared Fermented Black Bean Glaze into the skillet or wok. Bring to a gentle simmer, stirring constantly, and cook for 2 to 3 minutes until the sauce slightly thickens. It should coat the back of a spoon.
Add the roasted or stir-fried Brussels sprouts to the skillet with the glaze. Toss well to ensure all the sprouts are thoroughly coated. Remove from heat.
Drizzle with toasted sesame oil and garnish with the green parts of the sliced scallions before serving. Serve immediately as a side dish or as part of a Momofuku-style ssäm spread.

Preheat your oven to 425°F (220°C). In a large bowl, toss the trimmed and halved Brussels sprouts with 2 tablespoons of neutral oil until evenly coated. Spread them in a single layer on a large baking sheet.
Roast the Brussels sprouts for 20 to 25 minutes, or until deeply caramelized and tender-crisp. Flip them halfway through to ensure even browning. If you prefer a wok, heat 2 tablespoons of neutral oil in a large wok over high heat until shimmering. Add the Brussels sprouts and stir-fry for 10 to 12 minutes, or until tender and charred.
While the Brussels sprouts are roasting or stir-frying, prepare the Fermented Black Bean Glaze. In a medium bowl, whisk together the rinsed and chopped fermented black beans, gochujang, white miso paste, soy sauce, fish sauce, rice vinegar, light brown sugar, and gochugaru. Set aside.
In a large skillet or the same wok (if using) over medium heat, add a splash of neutral oil if needed. Add the minced garlic, grated ginger, and the white parts of the sliced scallions. Sauté for 1 minute until fragrant.
Pour the prepared Fermented Black Bean Glaze into the skillet or wok. Bring to a gentle simmer, stirring constantly, and cook for 2 to 3 minutes until the sauce slightly thickens. It should coat the back of a spoon.
Add the roasted or stir-fried Brussels sprouts to the skillet with the glaze. Toss well to ensure all the sprouts are thoroughly coated. Remove from heat.
Drizzle with toasted sesame oil and garnish with the green parts of the sliced scallions before serving. Serve immediately as a side dish or as part of a Momofuku-style ssäm spread.