Wash 1 kg of brussel sprouts and cut them in halves. Prepare the sauce. Mix 90 g soy sauce, 15 g rice vinegar, 20 g brown sugar, 18 g sesame oil, 2 tsp chili powder (or fresh chili)

and 2 g garlic. Add sauce to brussel sprouts and mix.

Warm up a pan (do not add any oil) and pour sprouts mixture into the pan. Cover with a lid and roast for around 25 minutes. Roast on a heat a little bit higher than medium heat (I used 6 out of 9). Stir several times. After the brussel sprouts are not roh anymore, roast on a high heat for 7 more minutes until they are fried and a little but crunchy.