You probably wouldn't think that kimchi and Brussels sprouts would go well together, as Brussels sprouts aren't exactly a traditional Korean food. But since they're both part of the cabbage family, it's actually a no-brainer! This side dish is comforting, spicy, and absolutely delicious and you could eat it with most anything, like rice, noodles, or even by itself!

Kimchi and Brussels Sprouts Stir-Fry [Vegan]





  • 2 cups of brussels sprouts, shredded
  • 2-3 large cloves of garlic, minced
  • 1/2 cup vegan kimchi, roughly cut into bit sized pieces
  • 1/4 teaspoon salt
  • 3 teaspoon water for cooking
  • Olive oil for cooking


  1. Place your pan over medium heat. Once the pan is warm, add a few teaspoons of olive oil to thinly coat the bottom of the pan. Let the oil warm up, about 30 seconds.
  2. Add the minced garlic and stir to coat with oil. Cook garlic until the edges begin to brown (but not burn), make sure to stir continuously.
  3. Add the shredded brussels sprouts. Stir to mix with the garlic and oil. Add the water and continue to stir. Add the salt. Continue to cook for 3-5 minutes until sprouts are bright green and wilted.
  4. Add the kimchi. Stir well and continue to cook for another 1-2 minutes until kimchi is heated through.
  5. Serve immediately with rice, noodles, or as a filling between steamed buns.