Korean Spicy Bison with Brussels Sprouts
What Started it all:
Bison, Brussels sprout, sugar, oven
This recipe combines the rich, savory flavor of bison with the delightful crunch of Brussels sprouts, all coated in a sweet and spicy Korean-inspired sauce. It's the perfect comfort food with a touch of Asian flair.
Ingredients
- 1 pound bison, thinly sliced
- 2 cups Brussels sprouts, halved
- 2 tablespoons sugar
- Korean red pepper paste (gochujang)
- Soy sauce
- Rice vinegar
- Sesame oil
- Garlic, minced
- Ginger, grated
- Green onions, chopped
- Cooking oil
- Salt
- Black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix 2 tablespoons of Korean red pepper paste (gochujang), 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, 1 tablespoon of sesame oil, minced garlic, and grated ginger to make the spicy sauce.
- Heat a pan over medium-high heat and add cooking oil. Stir-fry the bison slices until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add a little more oil if needed and stir-fry the Brussels sprouts until they start to caramelize and turn tender.
- Add the cooked bison back into the pan with the Brussels sprouts.
- Pour the spicy sauce over the bison and Brussels sprouts. Stir well to coat everything evenly.
- Transfer the bison and Brussels sprouts to an oven-safe dish and bake for 10-15 minutes until the flavors meld together and the sauce becomes slightly caramelized.
- Garnish with chopped green onions and a sprinkle of black pepper.
- Serve hot with steamed rice.