Kimchi Brussels Sprouts from Yardbird feature tender roasted Brussels sprouts tossed in spicy, tangy kimchi sauce, garnished with sesame seeds and scallions for a vibrant, flavorful dish with a crisp and zesty finish.
Equipments
- Baking sheet or roasting pan
- Mixing bowl
- Tongs or spatula
- Chef’s knife
- Cutting board
- Small bowl (for sauce)
- Measuring spoons
- Serving plate or bowl
Ingredients
- 1 lb (450g) Brussels sprouts
- 2 tablespoons vegetable oil
- 1/2 cup kimchi (chopped)
- 2 tablespoons kimchi juice
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds
- 2 scallions
Ensure your Brussels sprouts are fresh and uniformly trimmed to promote even roasting and enhance flavor absorption. The kimchi used should be well-fermented for a robust, tangy profile, and using kimchi juice adds an authentic, spicy depth to the sauce. Gochujang provides essential heat and sweetness, so choose a high-quality Korean chili paste for the best taste. Toasted sesame oil and sesame seeds contribute a nutty aroma and texture that elevate the dish's complexity. Your effort will closely replicate the vibrant, flavorful Kimchi Brussels Sprouts from Yardbird's copycat menu.
Instructions
- Preheat oven to 425°F (220°C).
- Trim and halve Brussels sprouts.
- Toss Brussels sprouts with vegetable oil on baking sheet.
- Roast Brussels sprouts for 20-25 minutes until crisp and golden.
- In small bowl, mix gochujang, soy sauce, rice vinegar, honey, kimchi juice, and toasted sesame oil to make kimchi sauce.
- In mixing bowl, combine roasted Brussels sprouts and chopped kimchi.
- Pour kimchi sauce over Brussels sprouts and toss to coat evenly.
- Arrange Brussels sprouts on serving plate or bowl.
- Garnish with sesame seeds and sliced scallions.
- Serve immediately.
Substitution
Kimchi Brussels Sprouts from Yardbird copycat menu blend roasted Brussels sprouts with a spicy, tangy kimchi sauce for a bold flavor profile. If you can't find gochujang, substitute with sriracha or a mix of chili paste and miso for a similar umami kick. Fresh kimchi is preferred, but well-drained jarred kimchi works well if pressed lightly to reduce excess liquid. You can use any neutral vegetable oil like canola or avocado oil when roasting to achieve a crisp texture without overpowering the dish. Adjust soy sauce and honey amounts according to your taste for balanced saltiness and sweetness in your sauce.
Tips
Make sure to trim and halve the Brussels sprouts evenly to ensure uniform roasting and crispness. Use the kimchi juice in the sauce to deepen the tangy, spicy flavor that complements the roasted sprouts perfectly. Toss the sprouts with the sauce while still warm so they absorb the flavors well without becoming soggy. Remember to garnish with toasted sesame seeds and scallions last to maintain their crunch and vibrant appearance, enhancing your dish's texture and visual appeal.
Nutritions
Kimchi Brussels Sprouts provide a nutrient-rich combination with Brussels sprouts delivering fiber, vitamins C and K, and antioxidants. The kimchi and gochujang contribute probiotics and capsaicin, which support digestion and metabolism. Sesame seeds add healthy fats and minerals such as calcium, while scallions provide additional vitamin A and C. This dish makes a flavorful, nutritious choice to support your immune system and digestive health.
Storage
Store any leftover Kimchi Brussels Sprouts in an airtight container in the refrigerator to maintain freshness and flavor. Consume within 2-3 days to enjoy the vibrant tanginess and crisp texture at its best. Before serving again, gently reheat or serve chilled based on your preference.
Variation or Alternatives
Substitute the vegetable oil with avocado oil or grapeseed oil for a higher smoke point and a slightly different flavor profile. Instead of roasting, you can saute the Brussels sprouts in a hot skillet to achieve a quicker cook time and a slightly softer texture. Swap gochujang with sriracha or another chili paste you prefer to adjust the heat level and flavor. You might also add crushed garlic or grated ginger to the kimchi sauce to enhance the depth of spice and aroma in your dish.
Allergies
Kimchi Brussels Sprouts contain potential allergens such as soy from the soy sauce and sesame from both the toasted sesame oil and sesame seeds. The gochujang and kimchi may also contain fermented ingredients that can trigger sensitivities in some individuals. If you have allergies to soy, sesame, or fermented foods, it's best to check ingredient labels carefully before enjoying this dish.
Why this recipe?
Yardbird's Kimchi Brussels Sprouts are celebrated for their perfect balance of spicy, tangy kimchi flavors combined with the crispy, caramelized texture of Brussels sprouts, creating a uniquely addictive dish. The menu item is often praised for its vibrant fusion of Korean and Southern influences that excite the palate with bold umami notes and a satisfying crunch. You'll find the recipe both accessible and rewarding to recreate at home, allowing you to enjoy a gourmet experience without the restaurant price. Making a copycat version ensures you capture this distinctive taste that elevates traditional Brussels sprouts into a crave-worthy culinary adventure.