Korean Bangwool Yangbaechu Kimchi (Brussels Sprout Kimchi)
Bangwool yangbaechu kimchi is a creative Korean kimchi made from halved Brussels sprouts brined in salt, then dressed with gochugaru, fish sauce, garlic, and apple. The sprouts retain their firm, dense crunch even after salting, releasing a natural sweetness as you chew that balances the spicy-salty seasoning. Apple adds a fruit sweetness that softens the chili heat, and scallions contribute a fresh note. This seasonal kimchi combines the fermented depth of traditional kimchi with the compact, sweet character of Brussels sprouts.
Adjust Servings
Instructions
- 1
Score a shallow cross on each stem end and brine for 20 minutes.
- 2
Rinse the sprouts in cold water and drain completely.
- 3
Julienne radish and cut scallions into 3-4 cm pieces.
- 4
Mix chili flakes, fish sauce, garlic, ginger, and apple puree into a bright seasoning paste.
- 5
Work seasoning between leaves, then toss with radish and scallions.
- 6
Store airtight, ferment 4 hours at room temperature, then refrigerate 2-3 days.
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