Korean Rice Cakes and Brussels Sprouts in Gochujang Chili Sauce

Feb 12, 2021Cakes Recipes

Author Notes

Chewy rice cakes and crunchy brussels sprouts in a sticky spicy sauce. This dish is totally addictive. —zahlicious

Ingredients

  • 4 cups

    brussels sprouts, washed, trimmed, and cut in half

  • 400 grams

    korean rice cakes

  • 3 1/2 tablespoons

    gochujang chili paste

  • 1 tablespoon

    soy sauce

  • 1 tablespoon

    mirin

  • 1 tablespoon

    sesame oil

  • 2 tablespoons

    honey


  • vegetable oil, as needed
Directions
  1. Heat the wet ingredients to dissolve. Stir together. This is your sauce.
  2. Heat oil in a large pan until very hot (almost smoking). Add brussels sprouts, cut side down. Let them cook, undisturbed, until it smells a bit like popcorn (that’s them charring). Once they’ve charred a bit, start moving them around with a wooden spoon. Add a small pinch of salt to soften them. Cook to al dente. Reduce to medium heat. If rice cakes are fresh, add to brussels sprouts right away. If hard, microwave for 30 seconds on high, or blanch in boiling water for 30-40 seconds. Add rice cakes and sauce to brussels sprouts. Stir constantly until everything is glazed.

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