Korean Kimchi Stir-Fry with Brussels Sprouts and Broccoli

What Started it all:
Brussel sprouts, kimchi, potatoes, broccoli
This delicious and vibrant Korean-inspired stir-fry combines the earthy flavors of Brussels sprouts and broccoli with the tangy kick of kimchi and hearty potatoes. It's a fun and easy dish that packs a punch, perfect for sharing with friends or family!
Ingredients
- 500g Brussels sprouts, halved
- 200g kimchi, chopped
- 400g potatoes, diced
- 300g broccoli, cut into florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru (Korean red pepper flakes) – adjust to taste
- Salt and pepper to taste
- Sesame seeds for garnish
- Green onions, chopped for garnish
Instructions
- Prepare the Potatoes: In a pot of boiling salted water, add the diced potatoes and cook for about 10 minutes, or until tender. Drain and set aside.
- Sauté the Brussels Sprouts: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the halved Brussels sprouts and sauté for about 5-7 minutes, until they are golden brown and slightly crispy.
- Add Garlic and Broccoli: Stir in the minced garlic and broccoli florets. Continue to sauté for another 4-5 minutes, until the broccoli is tender but still vibrant.
- Incorporate Kimchi and Potatoes: Add the chopped kimchi and cooked potatoes to the skillet. Stir well to combine all the ingredients.
- Season the Stir-Fry: Pour in the soy sauce, sesame oil, and gochugaru. Mix thoroughly, allowing the flavors to meld for an additional 2-3 minutes. Season with salt and pepper to taste.
- Serve: Remove from heat and transfer to a serving dish. Garnish with sesame seeds and chopped green onions.
Enjoy this Korean Kimchi Stir-Fry as a delightful main or a hearty side dish. Its combination of flavors and textures will surely impress your family and friends, making it a fun meal to prepare and share!