Quick Brussels Sprout Kimchi

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).

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.

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.