In a world without a toddler, I would have taken the extra second to properly slice/sprinkle that green onion. This recipe started with extra brussels sprouts (left over from the best Caesar salad ) and my perpetual craving for Korean food. I searched "brussels sprouts banchan" for ideas, and this recipe from Minimalist Baker looked delicious. I ended up barely following the recipe (improvised my sauce, roasted instead of stir-frying), but I appreciate the inspiration. In a world without a toddler, I would have moved these to better light. I roasted tofu at the same time, and just plopped the sauce (and sesame seeds) over everything at the end. Easy. Also, look at my little banchan plate! I painted it myself at the paint-your-own-pottery place. I also grew those radishes on the left. The Recipe: 1 lb brussels sprouts, quartered and stems removed 1 tsp neutral oil 1 tsp kosher salt 1/4 c gochujang paste 1 tb sesame oil 1 tb soy sauce 1 tsp rice vinegar 3 tb maple syrup 1
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.