Quick Brussels Sprout Kimchi

published Sep 13, 2023
Quick Brussels Sprouts Kimchi Recipe

This fresh kimchi doesn’t need to be fermented and only takes about 20 minutes to make.

Serves4 to 6

Makesabout 6 cups

Prep20 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Brussels sprout kimchi on a black plate topped with sesame seeds
Credit: Photo: Alex Lepe; Food Styling: James Park

I am always craving the spicy, crunchy, and fermented taste of kimchi. Making a traditional napa cabbage kimchi from scratch can be rewarding, yet it takes a bit of time. But there are easier and quicker ways out there to make kimchi.

One type of this kind of kimchi, called geotjeori, is made without fermentation and is eaten fresh — and it comes together in about 20 minutes. I wanted to apply this technique to Brussels sprouts, one of my favorite vegetables, and the result was amazing! It has all the wonderful flavors of kimchi. Plus, it’s fantastic as a side dish over rice or with dishes like Korean knife-cut noodles (called kalguksu).

How to Make Brussels Sprout Kimchi

The key to making delicious kimchi is the kimchi paste, which uses coarsely ground gochugaru (Korean red pepper flakes), fish sauce, granulated sugar, soy sauce, and toasted sesame oil. Fish sauce adds that fermented salty taste of kimchi while hydrating the coarsely ground gochugaru. Granulated sugar balances out the spice, and the toasted sesame oil makes everything wonderfully nutty. Other fresh vegetables like sliced onions, scallions, and lots of minced garlic add lots of flavors to this kimchi.

It’s really important to thinly slice the Brussels sprouts here. Because they’re eaten raw, the thinner you slice them, the better. Start by removing the tough stem by cutting them in half, and then slice them as thinly as possible for a crunchy, hearty texture in the kimchi. I highly recommend using your hands to mix the spicy kimchi paste with the sliced Brussels sprouts; it’ll help get it onto each and every surface.

Credit: Photo: Alex Lepe; Food Styling: James Park

What to Serve with Brussels Sprouts Kimchi

You can serve this Brussels sprouts kimchi alongside warm rice, but you can also eat it like a salad, or pair it with hearty entrées like roast chicken and grilled steak. My favorite way to enjoy this fresh kimchi is to serve it with rice, and top it off with fried eggs and a drizzle of toasted sesame oil.

Quick Brussels Sprouts Kimchi Recipe

This fresh kimchi doesn’t need to be fermented and only takes about 20 minutes to make.

Prep time 20 minutes

Makes about 6 cups

Serves 4 to 6

Nutritional Info


  • 3

    cloves garlic cloves

  • 1/2

    medium yellow onion

  • 2

    medium scallions

  • 3 tablespoons

    coarsely ground gochugaru (Korean red pepper flakes)

  • 2 tablespoons

    fish sauce

  • 1 tablespoon

    granulated sugar

  • 1 tablespoon

    soy sauce or tamari

  • 1 tablespoon

    toasted sesame oil

  • 1 pound

    brussels sprouts

  • 1 tablespoon

    toasted white sesame seeds, plus more for garnish


  1. Prepare the following, adding each to the same large bowl as you complete it: Mince 3 garlic cloves. Thinly slice 1/2 medium yellow onion (about 3/4 cup). Thinly slice 2 medium scallions (about 1/2 cup).

  2. Add 3 tablespoons gochugaru, 2 tablespoons fish sauce, 1 tablespoon granulated sugar, 1 tablespoon soy sauce or tamari, 1 tablespoon toasted sesame oil, and 1 tablespoon toasted white sesame seeds. Stir until the sugar is dissolved.

  3. Trim the stem ends from 1 pound Brussels sprouts. Halve each sprout through the stem, then thinly slice each half. Add the Brussel sprouts to the bowl and toss, preferably with gloved hands, until evenly coated. Serve garnished with more toasted sesame seeds. This kimchi is best served immediately.

Recipe Notes

Make ahead: The kimchi dressing can be made up to 3 days ahead and refrigerated in an airtight container.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.