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.

Read More

More Recipes to Love ❤
Healthy chocolate brownies

Healthy chocolate brownies

27 Sep |

Heat the oven to 190C/170C fan/gas 5 and line a shallow 23cm square baking tin with baking parchment. Tip the beans, cocoa, coffee granules, xylitol, vanilla, eggs and yogurt into a large bowl. Blitz using a hand blender until smooth. Or, do this in a food processor. Add the baking powder, then blitz again.

Kahlúa Brownies

Kahlúa Brownies

27 Sep |

Please welcome guest author Garrett McCord and pour yourself a glass of milk; you’ll need one with these brownies! ~Elise So I had a bottle of Kahlúa sitting about collecting dust and figured that it needed to be put to decent use. Now, I’m all for a decent cocktail, but really, I try not to…

Turtle Brownies

Turtle Brownies

27 Sep |

Preheat oven to 325 degrees. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside. Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking…

Truffle Brownies

Truffle Brownies

27 Sep |

Step 1Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth.…

Peppermint Bark Brownies Recipe

Peppermint Bark Brownies Recipe

27 Sep |

Fudgy chocolate brownies studded with pieces of creamy white chocolate peppermint bark. Adapted from Mark Bittman’s brownies. Peppermint Bark Brownies Recipe Save 8 tablespoons (1 stick) unsalted butter 3 ounces unsweetened baking chocolate 1 cup sugar 2 eggs at room temperature 1/2 cup (3 1/2 ounces) plus 1 tablespoon all purpose flour 1/4 teaspoon salt…

Gluten-Free Vanilla Crescent Cookies

Gluten-Free Vanilla Crescent Cookies

27 Sep |

Ingredients:1 cup confectioners’ sugar, plus more for finishing cookies14 tbsp. unsalted butter, softened2 tsp. vanilla extract6 oz. walnuts or almonds, finely ground in food processor1 1⁄4 cups plus 2 tbsp. tapioca flour1⁄2 cup chickpea flour1⁄3 cup chestnut flour1⁄4 cup white rice flour1⁄2 tsp. fine salt