Air-Fried Yangnyeom Brussels Sprouts

Chris Jay
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
4
Prep Time
00:15
Cook Time
00:20
0
48
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: Top, Rear
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.
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