Gochujang Spiced Korean Brussel Sprouts make a solid bold statement on your dinner table presentation. It also is a great appetizer to serve at any party. These sprouts are spicy, tangy and full of flavors. All you need is 5 ingredients and 20 minutes to make this DELICIOUS recipe.
Think exotic, think addictive and think delicious crowd pleaser – this is your dish ! This recipe and suggested ingredients will make this dish vegan, Gluten-free and low calorie but healthy. Besides Crispy Roasted Brussel Sprouts, we love this superfood veggie.
Couple years ago, I first tried the authentic Korean food in Los Angeles while on our family gateway trip. Our hotel was located in Korean part of town and there were rows and rows of small and big Korean eateries lined up in walking radius of the hotel. Amazing aromatic smells and exotic food had filled the streets enticing us visitors and locals alike.
My family always have so much fun experimenting new food. I love to get out of my comfort zone and try new things. So needless to say, we tried several Korean restaurants on that trip. And boy o boy, we were blown away by the variety and piquant taste of Korean food.
With that delightful experience, I decided to recreate few of the dishes at home. We get bored easily eating same old food. Variety is Spice of life after all.
You’ll love these Gochujang Spiced Korean Spiced Brussels Sprouts recipe because they’re stir-fried to golden brown (but still tender) perfection and coated in the most savory sauce : Korean Gochujang Chili Sauce! . Brussels Sprouts are part of super food groups if you are following Whole Foods Plant Based Diet.
Have you tried Korean Gochujang Sauce?
You must !! After you taste it, you will know what you have been missing on your exotic food tasting journey. Gochujang is a thick Korean chili sauce made using red chilis and fermented soybeans. It’s a staple in Korean cooking and has a very distinct taste that makes it unique. An absolute must in your spice and chili sauce collection. You can practically use it on anything to spice things up. Say no more to bland boring food.
Where to find Glutenfree, Vegan, GMO free Gochujang Sauce?
I found the Gochujang Sauce in H Mart near me. However all their brands had gluten and processed ingredients in it. Not a great idea if you want to use the sauce on repeat basis. As usual, mighty Amazon came to the rescue. I found the perfect All Natural, GF, GMO Free, Vegan Korean Gochujang Sauce and we are all set to create this amazingly delicious dish.
You will love this recipe is
- Quick + Easy
- SUPER Duper flavorful and addictive
- Saucy, Spicy and Delicious
- Glutenfree, dairy free, vegan and superfood qualified
Serve these sprouts warm and soon after making. If you have leftovers, store them in the airtight glass container for up to four days.
You can use this recipe as an appetizer, snack or side to a main course. We love these sprouts as an appetizer along with Buffalo Cauliflower Wings, chili garlic edamame and Air fryer Sweet Potato Wedges for game day food. Use it as a quick healthy snack to satisfy afternoon cravings.
If you want to use it as a side, it pairs well with other Asian dishes like Vegetable Lo-Mein Noodles, or Curry Fried Rice. For lighter fare, try to serve them as a side to Thai Zucchini Noodles or Rice Noodles Rainbow Stir Fry.
4 cups halved , cleaned Brussels sprouts
2-3 cloves of garlic minced
⅓ cup Korean Gochujang Sauce
1 Tablespoon sesame oil (water if avoiding oil )
1 Teaspoon sesame seeds – raw or toasted
Pinch of salt
Make sure your Brussels sprouts are rinsed, dried, and halved and any large stem portions are removed.
Heat a large cast-iron skillet over medium-high heat. Once hot, add sesame oil (or water) to the pan and evenly spread the Brussels sprouts in the pan so each one is touching the surface of the pan (make sure not to over crowd them).
Cover and cook for 2 minutes. Then remove lid and stir-fry uncovered for 2 minutes more, stirring occasionally to brown all sides. Burnt Brussels sprouts taste bitter so make sure to keep the heat not too high at all times.
Once the Brussels sprouts appear to be caramelized, add the Gochujang sauce, minced garlic and salt. Stir-fry for 1-2 minutes more to coat and caramelize the sprouts even more. Then turn off heat and transfer to a serving platter. Garnish with sesame seeds. Enjoy hot.
Store cooled leftovers in the refrigerator up to 3-4 days. Reheat over medium heat in a cast-iron skillet until hot.
- Please don’t add the seasoning while they are still cooking since burnt flavors tend to taste bitter. Always add it right after you turn off the heat and gently mix them well.
- Choose bright green colored sprouts with outer leaves intact. I love to buy small size sprouts since they cook tender and soft. Big sprouts can become tough and woody once cooked.
- You can also make the recipe using air fryer or oven. Roast the sprouts to caramelized brown color first and then coat with sauce before serving.
Are Brussel Sprouts Good For you ?
Like broccoli, Brussel Sprouts are superfood quality vegetable that is wholesome and full of nutrients. It contains Sulforaphane, a phytochemical, anti-cancer compound found in cruciferous vegetables.
It appears to have general but potent antioxidant and possible anti-inflammatory properties. As part of Whole Food Healthy Lifestyle, you want to include these cute tiny buds in your meal planning as often as possible.
I loved reading all about this wonderful vegetable in this detailed article.
Delicious Asian Food Ideas
- Chili Garlic Noodles
- Spicy Eggplant
- Miso Glazed Grilled Veggies
- Grilled Shishito Peppers
- Chinese Spicy Green Beans
- Vegetable Fried Rice
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Gochujang Spiced Korean Brussels Sprouts
- 4 heaped cups halved cleaned Brussels sprouts
- 2-3 cloves of garlic minced
- ⅓ cup Korean Gochujang Sauce
- 1 Tablespoon sesame oil (use water if avoiding oil )
- 1 Teaspoon sesame seeds – raw or toasted
- Pinch of salt
- Make sure your Brussels sprouts are rinsed, dried, and halved and any large stem portions are removed.
- Heat a large cast-iron skillet over medium-high heat. Once hot, add sesame oil (or water) to the pan and evenly spread the Brussels sprouts in the pan so each one is touching the surface of the pan (make sure not to over crowd them).
- Cover and cook for 2 minutes. Then remove lid and stir-fry uncovered for 2 minutes more, stirring occasionally to brown all sides. Burnt Brussels sprouts taste bitter so make sure to keep the heat not too high at all times.
- Once the Brussels sprouts appear to be caramelized, add the Gochujang sauce, minced garlic and salt. Stir-fry for 1-2 minutes more to coat and caramelize the sprouts even more. Then turn off heat and transfer to a serving platter. Garnish with sesame seeds. Enjoy hot.
- Store cooled leftovers in the refrigerator up to 3-4 days. Reheat over medium heat in a cast-iron skillet until hot.
These look delicious! Definitely a change from how I usually prepare Brussels sprouts.
I love all the flavours! And it sounds like a much greater alternative to my boring roasted in the oven sprouts recipe. Will have to try this.
Marc @ No Recipes
I love seasoning Brussels sprouts with something a little sweet and using gochujang is just brilliant!
Brussel sprouts are my favorite vegetable, so I’m always looking for good recipes. The Korean spice addition sounds awesome. Thanks for sharing! Definitely trying this soon.
I am not familiar with this sauce, but I enjoy eating brussels sprouts. Great advice on not burning the brussels sprouts!
I love Brussel sprouts. These look so good!