Name: Charred Brussels Sprouts with Smoky Gochujang Glaze
Yield: 10
Ingredients: 200.0g Brussels sprouts, trimmed; 100.0g Best Foods Real Mayonnaise 3L; 20.0g Lemon Juice; 2.0g caraway; 1.0g Salt; 1.0g pepper, crushed; 700.0g Brussels sprouts, trimmed; 25.0g Olive Oil; 5.0g Knorr Aromat Seasoning Powder 2.25kg; 1.0g White Pepper, crushed; 60.0g Knorr Rock Sugar Honey Sauce 3kg; 50.0g Hellmann’s Smoked Chilli Dressing; 50.0g Gochujang; 3.0g Sesame Oil; 3.0g Knorr Lime Flavoured Powder 400g; 20.0g White Sesame Seeds, toasted; 30.0g Spring Onions, curls; 10.0g Coriander Cress

Preparation

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
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
Smoky Gochujang Glaze
- Add all ingredients into a mixing bowl
- Whisk well and set aside for later use
Garnish

Charred Brussels Sprouts with Smoky Gochujang Glaze

Let your diners fall in love with vegetables again with this charred brussel sprouts recipe. Adding the smokey glaze will add a spicy kick to the dish!

Ingredients

Brussels Slaw

Best Foods Real Mayonnaise 3L

Charred Brussels Sprouts

Knorr Aromat Seasoning Powder 2.25kg

Smoky Gochujang Glaze

Knorr Rock Sugar Honey Sauce 3kg

Hellmann’s Smoked Chilli Dressing

Knorr Lime Flavoured Powder 400g

Garnish