Kimchi Roasted Sprouts with Gochujang Mayo
The perfect antidote to sad, bland and soggy sprouts this festive season
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 500g sprouts, trimmed and halved
- 3 tbsp sesame oil
- 2 garlic cloves, grated
- 1 tsp sugar
- 1/4 tsp MSG
- 100g vegan kimchi (juice squeezed out)
- 2 tsp soy sauce
- 3-4 spring onion, white ends cut into 1 inch pieces
- a big pinch salt
- a small pinch white pepper (optional)
- 2 tbsp vegan mayo
- 1-2 tsp Gochujang paste
- 2 tsp kimchi juice
- a squeeze lime juice
- 1 tbsp toasted white (and black sesame) seeds
- 3 spring onion greens, thinly sliced
- 2 lime wedges
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