Eat your Brussels sprouts! This batch is sweet. Spicy. Savory. And oh-so-delish, thanks to a slew of Asian-inspired flavors – including Korean pepper paste (Gochujang), soy sauce, ground ginger and more. Grilled to perfection, the crispy texture and bold flavors of this side dish are melt-in-your-mouth good.
Mix Korean pepper paste, rice vinegar, sesame oil, soy sauce, sugar, garlic powder and ginger in medium bowl until well blended. Reserve 1 tablespoon of the marinade to toss with grilled vegetables. Place Brussels sprouts and bell pepper in large resealable bag or glass dish. Add remaining marinade; toss to coat well.
Refrigerate 30 minutes. Remove vegetables from marinade. Place vegetables in grill basket. Add mushrooms; toss gently.
Grill over medium-high heat 10 minutes or until crisp-tender and lightly charred, turning occasionally. Remove from grill. Toss grilled vegetables with reserved marinade in large bowl. Sprinkle with sesame seed.
Test Kitchen Tips:
Korean pepper paste or Gochujang is a fermented chile and bean paste. It is used to flavor stews, soups and marinades, and as a condiment at the table. It is available in Asian markets and online specialty stores.
To toast sesame seed, heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.