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Air-Fried Yangnyeom Brussels Sprouts

Name: Air-Fried Yangnyeom Brussels Sprouts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 Tbsp of vegetable oil, divided; 3 cloves of garlic, minced; 0.33 cup of ketchup; 0.33 cup of Korean rice syrup; 0.25 cup of gochujang; 1 Tbsp of soy sauce; 1 Tbsp of mirin; 2 tsp of apple cider vinegar; 1 lb of Brussels sprouts, bottoms trimmed, halved; 1 tsp of kosher salt; 2 to 4 Tbsp of potato starch; 1 Tbsp of toasted sesame seeds

Chris Jay

November 4, 2022

These crisp air-fried Brussels sprouts are coated in Korean yangyeom, which is a gochujang-based sauce typically used to coat fried chicken. It’s tangy, spicy, and sweet, making it delicious on just about anything. Serve these sprouts for a holiday meal or anytime you’re wanting an extra kick to your meal. Note: Korean rice syrup is available at Korean grocery stores or online. This recipe makes extra yangyeom; save it for serving with chicken or another batch of Brussels.

Serves

Prep Time

00:15

Cook Time

00:20

2.5 (2)

506

Ingredients

3 Tbsp

vegetable oil, divided

3 cloves

garlic, minced

⅓ cup

ketchup

⅓ cup

Korean rice syrup

¼ cup

gochujang

1 Tbsp

soy sauce

1 Tbsp

mirin

2 tsp

apple cider vinegar

1 lb

Brussels sprouts, bottoms trimmed, halved

1 tsp

kosher salt

2 to 4 Tbsp

potato starch

1 Tbsp

toasted sesame seeds

Steps

1. Preheat the Oven and Prepare Pan

Rack

Line a baking sheet with aluminum foil.

Sous Vide Mode: Off

Steam: Off

Temp: 450°F

Heat: Rear, Top

2. Make the Sauce

In a small pot, 2 tablespoons of the oil over medium-low heat until shimmering. Add the garlic and cook, stirring, until it begins to brown, 1 to 2 minutes. Whisk in ketchup, rice syrup, gochujang, soy sauce, mirin, and vinegar. Bring sauce up to a simmer, cover with a lid and remove from the heat. Measure out ½ cup and store the remainder in an airtight container for another use.

3. Prepare the Brussels Sprouts

In a medium bowl, combine the Brussels sprouts, remaining vegetable oil, and salt. Add 2 tablespoons of the potato starch and mix until the Brussels sprouts are well coated. Add additional starch, if needed, to coat the sprouts. Shake off any excess potato starch and transfer the sprouts to the prepared baking sheet cut-side down, making sure not to crowd the pan. Set aside any loose sprout leaves.

4. Air-Fry

Rack

Transfer to the oven and cook, flipping halfway through, until crisp and charred, about 20 minutes. Add the reserved sprout leaves in the last 5 minutes of cooking.

Sous Vide Mode: Off

Steam: Off

Temp: 450°F

Heat: Rear, Top

00:20 Timer

5. Sauce and Serve

Transfer the cooked Brussels sprouts to a large bowl and mix with ½ cup of the yangnyeom sauce, tossing well until fully coated. Serve garnished with toasted sesame seeds.