Brussel Sprouts With Kimchi And Pancetta

1. 1

   Heat oven to 400u00b0F. Cut brussels sprouts in 1/2 if they are big. If brussels sprouts are small, you can use them whole. Chop kimchi and set aside.

2. 2

   Heat 1 Tbs vegetable oil in an ovenproof pan on medium high heat on the stove. Saute pancetta in oil for short time, about 1 minute.

3. 3

   Add brussels sprouts to pan with pancetta -with cut side down. Season with salt and pepper. Because pancetta and kimchi are both salty, season lightly with salt (a little less than 1/8 tsp).

4. 4

   Put pan with brussels sprouts and pancetta in oven and roast for 5 minutes.

5. 5

   In the mean time, in a small frying pan add 1 tsp vegetable oil and saute kimchi and gochujang for 2-3 minutes.

6. 6

   After roasting brussels sprouts for 5 minutes (from step 4), take out pan from oven and add sauteed kimchi from 5 and toss everything together, coating brussels sprouts with oil. Sprinkle 1 tsp sugar and mix again.

7. 7

   Put everything back in the oven and roast for another 15 minutes. This will produce soft brussel sprouts. For crunchier sprouts, reduce roasting time. Check doneness after 10 minutes.

8. 8

   Sprinkle sesame seeds and serve!!

* Per serving · 4 servings · Values may vary.

No additional tips available.