Inspired by her own Hakka Chinese cuisine, and elevated by Club House La Grille Korean Style BBQ Seasoning, menu orders will bloom with the addition of this spicy brussels sprouts side dish.
Korean Crispy Spice and Pepper Brussel Sprouts
Recipe by: Chef Joanna Liu
Inspired by chef Joanna Liu’s own Hakka Chinese cuisine and elevated by Club House La Grille Korean Style BBQ Seasoning, menu orders will bloom with the addition of this spicy Brussels sprouts side dish.
Servings: 4
Ingredients
1 cup Brussel sprouts; washed, stemmed and halved
1 Tbsp Spanish onions, diced
½ tsp Thai green chilis, sliced
Salt, to taste
1 Tbsp green onion, sliced
½ tsp dehydrated, minced garlic
1 tsp light soy sauce
1 cup potato starch
1 tsp Club House La Grille Korean Style BBQ Seasoning
1 Tbsp Canola oil
Procedure
- Lightly coat Brussel sprouts in potato starch and fry at 350 degrees Fahrenheit in deep fryer. Fry until cooked, crispy and lightly charred (about two minutes)
- In wok, heat canola oil and stir-fry Spanish onions, garlic, and Thai green chilis until onions are translucent in colour
- Add in Brussel sprouts, Club House La Grille Korean Style BBQ Seasoning and light soy sauce
- Finish off with green onions
- Plate and serve
Meet Chef Joanna:
Working in the Hakka Chinese food space since 1987, Joanna Liu’s family created a flavourful home away from home for newcomers in Toronto, at Yueh Tung Restaurant.
Before the busy season of summer 2021 began, Yueh Tung Restaurant found blessings in disguise behind the line while they had been temporarily limited to takeout only.
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