Kimchi Crispy Brussels Recipe
miso butter | sriracha salt | kimchi aioli | cashew togarashi | poached egg
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Ingredients
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For the Brussels Sprouts
For the Miso Butter
For the Sriracha Salt
For the Kimchi Aioli
For the Cashew Togarashi
For the Poached Egg
Method
Preparing the Brussels Sprouts
- 1
Roasting the Brussels Sprouts
Preheat your oven to 200°C (400°F). Trim the ends of the Brussels sprouts and remove any yellow leaves. Cut them in half and place them in a large bowl.
- 2
Seasoning
Drizzle the olive oil over the Brussels sprouts. Sprinkle with salt and black pepper. Toss until well coated.
- 3
Roasting
Spread the Brussels sprouts evenly on a baking sheet and roast for 25-30 minutes, or until they are crispy and golden brown, turning halfway through.
Making the Miso Butter
- 4
Mixing Miso Butter
In a small bowl, combine softened butter and miso paste. Mix well until smooth and fully combined. Set aside.
Preparing Sriracha Salt
- 5
Making Sriracha Salt
In a small bowl, mix the sea salt with sriracha sauce until the salt is evenly colored and slightly damp. Set aside.
Making the Kimchi Aioli
- 6
Mixing Aioli
In a bowl, combine mayonnaise, chopped kimchi, and lemon juice. Whisk until smooth and well combined. Adjust seasoning if necessary.
Preparing Cashew Togarashi
- 7
Making Cashew Togarashi
In a food processor, combine roasted cashews, torn nori sheet, sesame seeds, and chili flakes. Process until finely ground but not a powder. Set aside.
Poaching the Eggs
- 8
Poaching Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add vinegar to the water. Crack each egg into a small bowl, then gently slide the egg into the simmering water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.
