Name: Gochujang-Curry Stuffed Brussels Sprouts with Crispy Bacon Rice and Tomato-Cream Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4 servings
Cuisine: italian
Ingredients: 500 grams Brussels sprouts (halved lengthwise); 400 grams ground beef (steak haché); 150 grams bacon lardons (diced); 2 cups jasmine rice (cooked); 200 grams cherry tomatoes (halved); 1 large red bell pepper (diced small); 150 milliliters crème fraîche; 3 tablespoons gochujang (Korean red chili paste); 2 tablespoons curry powder (Indian blend); 2 cloves garlic (minced); 1 tablespoon ginger (minced); 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 2 tablespoons olive oil; 1 tablespoon butter; 1 medium onion (diced); 2 green onions (sliced, for garnish); 1 tablespoon sesame seeds (for garnish); Salt and black pepper to taste

Gochujang-Curry Stuffed Brussels Sprouts with Crispy Bacon Rice and Tomato-Cream Sauce

A bold multi-continental fusion dish featuring roasted Brussels sprouts stuffed with a spiced ground beef and Korean-Indian curry mixture, served over crispy bacon fried rice, and finished with a French crème fraîche and Thai-inspired tomato reduction. This dish harmonizes French elegance, Indian spice complexity, Korean heat, Thai creaminess, and American comfort in every bite.

70 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty6/10

Sour3/10

Umami8/10

Spicy6/10

🥄 Texture

The dish combines crisp, caramelized edges on the roasted Brussels sprouts with a tender, meaty filling and pockets of juicy cherry tomato in the sauce. The bacon-fried jasmine rice adds crunchy, chewy grains and smoky bits that contrast the silky tomato-crème sauce.

👃 Aroma

A savory, aromatic hit of garlic, ginger, curry spices and gochujang greets the nose, layered over smoky bacon and browned beef. Roasted vegetables and a creamy tomato note round it out, giving a warm, slightly sweet-and-spicy fragrance.

🍷 Pairs Well With

A chilled off-dry Riesling or a crisp pilsner — both cut the richness, tame the heat, and complement the dish's sweet-spicy-umami profile.

🥗 Side Dishes

Quick cucumber-daikon salad with rice vinegar and sesame, simple kimchi or pickled vegetables for acidity, and lightly sautéed or steamed greens (bok choy or spinach) to add freshness.

Ingredients(21 items)

1500 grams Brussels sprouts (halved lengthwise)

2400 grams ground beef (steak haché)

3150 grams bacon lardons (diced)

42 cups jasmine rice (cooked)

5200 grams cherry tomatoes (halved)

61 large red bell pepper (diced small)

7150 milliliters crème fraîche

83 tablespoons gochujang (Korean red chili paste)

92 tablespoons curry powder (Indian blend)

102 cloves garlic (minced)

111 tablespoon ginger (minced)

122 tablespoons soy sauce

131 tablespoon fish sauce

141 teaspoon turmeric

151/2 teaspoon cayenne pepper

162 tablespoons olive oil

171 tablespoon butter

181 medium onion (diced)

192 green onions (sliced, for garnish)

201 tablespoon sesame seeds (for garnish)

21Salt and black pepper to taste

Instructions

Preheat oven to 200°C (400°F). Toss Brussels sprout halves with 1 tablespoon olive oil, salt, and pepper. Roast cut-side down for 15 minutes until golden. Remove and let cool slightly.

While Brussels sprouts roast, cook jasmine rice according to package directions and set aside to cool.

In a large skillet over medium-high heat, cook diced bacon lardons until crispy (about 5 minutes). Remove and drain on paper towels, leaving 1 tablespoon bacon fat in the pan.

In the same skillet, add ground beef and cook until browned, breaking it apart with a spoon (about 5 minutes). Drain excess fat if needed.

Add minced garlic, ginger, diced onion, and diced bell pepper to the beef. Cook for 3 minutes until softened.

Stir in gochujang, curry powder, turmeric, and cayenne pepper. Cook for 1 minute until fragrant. Add soy sauce and fish sauce, mixing well. Let cool for 2 minutes.

Carefully scoop out the center of each roasted Brussels sprout half (creating a small cavity). Divide the beef-curry mixture among the sprouts, filling each cavity generously.

Place stuffed Brussels sprouts on a baking sheet and bake at 180°C (350°F) for 12-15 minutes until heated through and slightly caramelized.

While Brussels sprouts finish baking, heat 1 tablespoon butter in a wok or large skillet over high heat. Add cooked jasmine rice, breaking up any clumps. Stir-fry for 3-4 minutes until rice is heated and slightly crispy.

Add cooked bacon lardons to the rice and toss well. Season with salt and pepper to taste. Transfer to serving platter.

In a separate saucepan, heat 1 tablespoon olive oil over medium heat. Add halved cherry tomatoes and cook for 3-4 minutes, stirring gently, until they begin to soften and release their juices.

Reduce heat to low and stir in crème fraîche until well combined. Simmer for 2 minutes without boiling. Season with salt, pepper, and a pinch of cayenne for depth. This creates the French-Thai fusion sauce.

To plate: Create a bed of crispy bacon fried rice in the center of each plate. Arrange 4-5 stuffed Brussels sprouts around the rice. Drizzle the tomato-cream sauce over and around the Brussels sprouts.

Garnish with sliced green onions and sesame seeds. Serve immediately while hot.