Korean Brussels Sprouts
7-9 ounces Brussels sprouts
1 carrot
1 small onion
3 cloves garlic
Marinade:
2 ounces oil
1-1/2 tablespoons vinegar
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon black pepper
1 teaspoon coriander
Halve or quarter Brussels sprouts. Coarsely grate carrot. Cut onion into
thin strips. Mince garlic. Place all vegetables into a large saucepan.
Combine all marinade ingredients in a small bowl to dissolve sugar and salt.
Drizzle vegetables with marinade and stir to combine. Cover and refrigerate
for several hours.
7-9 ounces Brussels sprouts
1 carrot
1 small onion
3 cloves garlic
Marinade:
2 ounces oil
1-1/2 tablespoons vinegar
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon black pepper
1 teaspoon coriander
Halve or quarter Brussels sprouts. Coarsely grate carrot. Cut onion into
thin strips. Mince garlic. Place all vegetables into a large saucepan.
Combine all marinade ingredients in a small bowl to dissolve sugar and salt.
Drizzle vegetables with marinade and stir to combine. Cover and refrigerate
for several hours.
