Brussels Slaw

Charred Brussels Sprouts

Smoky Gochujang Glaze


  • White Sesame Seeds, toasted 20.0 g
  • Spring Onions, curls 30.0 g
  • Coriander Cress 10.0 g


  1. Brussels Slaw

    • Wash the Brussels sprouts thoroughly
    • Slice Brussels sprouts to 2 mm thickness
    • Transfer shredded Brussels sprouts to mixing bowl
    • Add in all other ingredients and mix well
    • Chill it down in chiller for 1 hour before serving
  2. Charred Brussels Sprouts

    • Wash the Brussels sprouts thoroughly
    • Trim and cut Brussels sprouts into half.
    • Place Brussels sprouts, olive oil, aromat seasoning and white pepper into mixing bowl
    • Toss well and let it marinate for 15 mins
    • Preheat oven with thick cast iron tray to 200 ̊C
    • Once ready, pour marinated Brussels sprouts onto cast iron tray evenly
    • Roast it for 8 mins and stir it gently half way.
    • Once charred, transfer to mixing bowl and drizzle smoky gochujang glaze over it.
    • Toss well and transfer to plate
    • Garnish well and serve alongside chilled Brussels slaw
  3. Smoky Gochujang Glaze

    • Add all ingredients into a mixing bowl
    • Whisk well and set aside for later use
  4. Garnish