Momofuku's Umami Bomb Brussels Sprouts
Momofuku's Umami Bomb Brussels Sprouts
Ingredients
For the Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons neutral oil, such as grapeseed or canola
For the Fermented Black Bean Glaze
- 2 tablespoons fermented black beans, rinsed and roughly chopped
- 2 tablespoons gochujang
- 1 tablespoon white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons light brown sugar, packed
- 1 teaspoon gochugaru, or to taste
- 2 garlic, cloves, minced
- 1 inch fresh ginger, grated
For Garnish
- 3 scallions, thinly sliced, white and green parts separated
- 1 teaspoon toasted sesame oil
Instructions
- 1
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.
⏱️ 2 min•🌡️ 425°F - 2
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.
⏱️ 25 min•🌡️ 425°F - 3
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.
⏱️ 5 min - 4
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.
⏱️ 1 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 1 min - 7
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Momofuku's Umami Bomb Brussels Sprouts
Ingredients
For the Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons neutral oil, such as grapeseed or canola
For the Fermented Black Bean Glaze
- 2 tablespoons fermented black beans, rinsed and roughly chopped
- 2 tablespoons gochujang
- 1 tablespoon white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons light brown sugar, packed
- 1 teaspoon gochugaru, or to taste
- 2 garlic, cloves, minced
- 1 inch fresh ginger, grated
For Garnish
- 3 scallions, thinly sliced, white and green parts separated
- 1 teaspoon toasted sesame oil
Instructions
- 1
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.
⏱️ 2 min•🌡️ 425°F - 2
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.
⏱️ 25 min•🌡️ 425°F - 3
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.
⏱️ 5 min - 4
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.
⏱️ 1 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 1 min - 7
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.
⏱️ 1 min