Brussels sprout kimchi and Korean fried rice: bokkeumbap

Kimchi is not only a great superfood, but also probably the best fermented food on the planet. Spicy, with a very deep taste. Often (usually in the evenings) I’m in the mood for a small bowl of this spicy Korean „sauerkraut”. It also works well as a spice or a base for a dish – I add the spicy kimchi „water” to various Asian soups for a fuller flavor. A kimchi jar can be kept in the refrigerator for a few months and used up gradually. I came up with the idea of ​brussels sprout kimchi a few days ago when I bought another bag of these cute little autumn cabbages. At home, it turned out that I had to use the ones I forgot about a few days ago… And this is how the brussels fermentation fun began.

This recipe could be quite controversial: Not everyone likes kimchi and not everyone is a fan of brussels sprouts either. But this combination is really good. Brussels sprouts remain crispy and full of flavor, without any bitterness (which is the reason why so many people quickly disqualify this veggie). Plus a lot of spicy power from the gochugaru pepper!

Under the recipe for the brussel sprouts kimchi, I have added a basic recipe for a dish using it – Korean fried kimchi rice – bokkeumbap. It is a spicy & satisfying dinner!

Brussels sprout kimchi

  • 4 tbsps of salt
  • 2 liters of water
  • 1 kg of brussels sprouts
 Kimchi paste:
  • 200 ml of water
  • 2 tbsps of rice flour
  • 2 tbsps of sugar
  • 3 tbsps gochugaru pepper (or: 2 tbsp sweet pepper and 2 tbsp hot pepper)
  • 4 tbsps of soy sauce
  • 4 cloves of garlic
  • 1/2 onion
  • two handfuls of chopped chives
  1. Put the washed, halved brussels sprouts into a large bowl. Pour in salted water and set aside for two hours.

  2. Prepare the kimchi paste: boil water with rice flour in a pot. While heating, keep stirring until a fairly thick “pudding” is obtained.

  3. Finely chop the onion and garlic. The chives may remain in larger pieces. Add vegetables to the rice flour mix.

  4. Add paprika, soy sauce and sugar. Mix everything thoroughly.

  5. Combine the drained brussels sprouts in a bowl with the kimchi paste. Use your hands to thoroughly massage the paste into the brussels sprouts.

  6. Transfer the kimchi to a larger jar (preferably well-washed and scalded!) and leave it at room temperature for at least 3-4 days. After this time, the kimchi jar can be put in the fridge, where the fermentation process will slow down significantly – the kimchi prepared in this way can be stored for at least several months.

Brussels sprouts Bokkeumbap
  •  1 onion
  • 3 tbsps of oil
  • 1 cup of brussels sprouts kimchi
  • 2 tbsp of soy sauce
  • 2 cups of pre-cooked rice
  • A few slices of good natural tofu (or smoked) and a pinch of salt (the black kala namak salt is the best!)
Optionally also: a few mushrooms, chives or fresh coriander, a sheet of nori or other algae, a tablespoon of sesame oil, sesame seeds for sprinkling.
  1. Fry the chopped onion in oil for three minutes. After this time, add the kimchi (along with a bit of marinated kimchi juice) and soy sauce. Cook for 2 minutes.

  2. Add the rice and cook for a few more minutes, stirring gently from time to time.

  3. In a separate frying pan, fry the tofu in a very small amount of oil – a minute on each side. Lightly sprinkle the fried slices with the kala namak salt.

  4. Serve with sesame seeds, fresh chives or coriander, a bit of sesame oil, diced algae and / or a few fried mushrooms.