This fresh kimchi doesn’t need to be fermented and only takes about 20 minutes to make.
Ingredients
3 cloves garlic cloves
1/2 medium yellow onion
2 medium scallions
3 tablespoons coarsely ground gochugaru (Korean red pepper flakes)
2 tablespoons fish sauce
1 tablespoon granulated sugar
1 tablespoon soy sauce or tamari
1 tablespoon toasted sesame oil
1 pound brussels sprouts
1 tablespoon toasted white sesame seeds, plus more for garnish
Instructions
Prepare the following, adding each to the same large bowl as you complete it: Mince 3 garlic cloves. Thinly slice 1/2 medium yellow onion (about 3/4 cup). Thinly slice 2 medium scallions (about 1/2 cup).
Add 3 tablespoons gochugaru, 2 tablespoons fish sauce, 1 tablespoon granulated sugar, 1 tablespoon soy sauce or tamari, 1 tablespoon toasted sesame oil, and 1 tablespoon toasted white sesame seeds. Stir until the sugar is dissolved.
Trim the stem ends from 1 pound Brussels sprouts. Halve each sprout through the stem, then thinly slice each half. Add the Brussel sprouts to the bowl and toss, preferably with gloved hands, until evenly coated. Serve garnished with more toasted sesame seeds. This kimchi is best served immediately.
