Korean Bangwool Yangbaechu Kimchi (Brussels Sprout Kimchi)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Bangwool yangbaechu kimchi is a creative Korean kimchi made from halved Brussels sprouts, brined in salt and dressed with gochugaru, fish sauce, garlic, and apple.
Read more
Brussels sprouts are denser than napa cabbage and hold their structure after salting, giving each bite a firm crunch that releases a natural sweetness as you chew. The combination of fish sauce and gochugaru builds a spicy-salty depth, while grated apple introduces a fruit sweetness that softens the chili heat without masking it. Scallions contribute a fresh note throughout. Because the sprouts are compact and less watery than cabbage, the kimchi ferments more slowly and stays crisp longer. It can be eaten right away as a fresh kimchi, or left to ferment for several days as the flavors deepen. In season from autumn through early spring, this kimchi suits both traditional Korean meals and modern brunch spreads.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Trim any damaged outer leaves from 500 g Brussels sprouts, then halve them through the stem.
Score a shallow cross in each stem end, staying under 5 mm deep so the leaves stay attached.
- 2Season
Dissolve 1.5 tbsp coarse salt in water and submerge the sprouts for 20 minutes.
They should bend slightly while staying firm; if the bitterness is strong, extend the brining by 5 minutes.
- 3Season
Rinse the brined sprouts once in cold water to control saltiness, then drain in a colander for at least 10 minutes.
Shake off trapped water between the leaves so the seasoning coats instead of sliding off.
- 4Season
Cut 100 g Korean radish into thin matchsticks and slice 50 g scallions into 3 to 4 cm lengths.
Keep the cuts fairly even so they soften and season at the same pace as the sprouts.
- 5Season
Mix 4 tbsp Korean chili flakes, 2.5 tbsp fish sauce, minced garlic, minced ginger, and 70 g apple puree into a paste.
Let it stand for 5 minutes so the chili flakes hydrate and the paste turns glossy.
- 6Step
Press small amounts of paste between the sprout leaves, then gently toss with the radish and scallions without crushing them.
Pack tightly in an airtight container, leave at room temperature for 4 hours, then refrigerate 2 to 3 days.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Bangwool yangbaechu Brussels sprout kimchi provides a dense crunch that sweetens with each chew.
- Finish cue
- Let it stand for 5 minutes so the chili flakes hydrate and the paste turns glossy.
- Storage and reheating
- Pack tightly in an airtight container, leave at room temperature for 4 hours, then refrigerate 2 to 3 days.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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