This is the first thing that I "came up with" when I started putting recipes up, months ago.
I went back to look up my recipe during Thanksgiving and was kind of embarrassed, remembering how proud I was... I don't think that version was bad, but I definitely think that I was a little eager to have my own content up.
The more I've done this (cooking, recipe writing), my respect for actual chefs who make delicious and beautiful things has grown immensely. I'd also probably be nowhere if it were not for all of the Korean ladies who have fed me and let me watch them cook.
And, for those who carefully craft videos and detailed recipes and share them (for free) on the internet. The foodie world is a great big community and it seems to keep growing. Everyone is so passionate and helpful just wants to share delicious food.
Baekin Kitchen is still mostly just a fun project, but there are times when I hit gold. I have a hard time taking credit for anything as "my own," (When does a recipe stop being a variation and become it's own thing?) but I think this recipe is worth your time.
It's mostly just Brussels sprouts and gochujang, but I can't imagine a holiday meal with out this at the table. Bacon fat and Brussels is tried and true, but top it with a little gogchugjang and you'll be in heaven.
I pull out most of the bacon fat after I cook the pork belly. For one, it's a little healthier, but I also want to keep the sprouts light and not feel heavy and gross after eating them. The highlight of this dish is the gochujang, so
holding back a little on bacon is not going to cost you much in the flavor dept.
Thanks for reading - Enjoy!
2 tablespoons gochujang (by tablespoons, I mean heaping spoonfuls!)
1 tablespoon vinegar
3 teaspoons sesame seed oil
1 tablespoon soy sauce
1 tablespoon gochugaru (red pepper flakes)
3 teaspoon sugar
1-2 lbs of Brussels sprouts
1 - 2 cups of diced kimchi (optional)
.25 lbs of bacon
1/4 cup of green onions
1 tablespoon of sesame seeds
Slice the bacon into 1" x .1/8" wide pieces by cutting them crosswise.
Prep the sauce by combining gochujang, vinegar, sesame seed oil, soy sauce, gochugaru, and sugar. If it's too thick, add a splash of vinegar. It should have the texture of a pancake batter
Prep the Brussels and cut them in half. Super tiny ones you can leave whole, but by cutting them, they absorb more fat and sauce (So good!).
Throw the bacon or pork belly into a hot pan and mix frequently. You don't want them to burn, but they should get pretty crispy.
At this point, when the bacon is cooked, I remove the majority of the fat by pouring it into a bowl. I add it back in as needed for the Brussels.
Add in prepared sprouts. Mix them around in the pan to ensure they get coated in the fat. If they seem to be too dry, add a splash of the reserved bacon fat. You're just using the fat to get a light brown crisp on the Brussels sprouts.
Once the sprouts start to brown, add in the gochujang sauce and mix thoroughly.
Stir frequently, but let the gochujang caramelize a bit before you pull it off the heat.
Remove from heat. Add in green onions and sesame seeds and mix.
Place in bowl and serve.