Easy Brussels Sprouts Recipe with Kimchi and Pancetta

Easy Brussel Sprouts Recipe with Kimchi and Pancetta

Easy Brussel Sprouts recipe for roasting with kimchi and pancetta. So unusually good.
Course Side Dish
Cuisine Koreanfusion
Keyword gluten free, party menu, thanksgiving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories 207kcal
Author JinJoo Lee


  • 1/2 lb brussel sprouts
  • 3 oz pancetta , cubed
  • 1/2 cup napa cabbage kimchi , chopped
  • 1 tsp gochujang
  • 4 tsp vegetable oil
  • 1 tsp sugar
  • 1 tsp sesame seeds


  • Heat oven to 400°F. Cut brussel sprouts in 1/2 if they are big. If brussel sprouts are small, you can use them whole. Chop kimchi and set aside.
  • Heat 1 Tbs vegetable oil in an ovenproof pan on medium high heat on stove. Saute pancetta in oil for short time about 1 minute.
  • Add brussel sprouts to pan with pancetta -with the cut side down. Season lightly with salt and pepper.
  • Put pan with brussel sprouts and pancetta in oven and roast for 5 minutes.
  • In the mean time, in a small frying pan add 1 tsp vegetable oil and sauté kimchi and gochujang for 2-3 minutes.
  • After roasting brussel sprouts for 5 minutes (from step 4), take out pan from oven and add sauteed kimchi from 5 and toss everything together, coating brussel sprouts with oil. Sprinkle 1 tsp sugar and mix again.
  • Put everything back in the oven and roast for another 15 minutes. This will produce soft brussel sprouts. For crunchier sprouts, reduce roasting time. Check doneness after 10 minutes.
  • Sprinkle sesame seeds and serve!!


If you don’t want to or have kimchi, you can try using sauerkraut + garlic powder + red chili powder + little bit of fish sauce.
Substitute bacon for pancetta if you'd like but reduce oil if using bacon.


Calories: 207kcal | Carbohydrates: 9g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 18mg | Sodium: 206mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 64.3mg | Calcium: 38mg | Iron: 1.3mg