These Gochujang Spiced Korean Brussels Sprouts are crispy, savory, spicy, and packed with bold Korean-inspired flavor. Roasted until the edges are golden and caramelized, the Brussels sprouts are tossed in a flavorful gochujang sauce with umami flavors. It’s an easy 4-Ingredient Korean Brussels sprouts recipe that turns a simple vegetable into an irresistible side dish.
I love this recipe because it gives Brussels sprouts a completely different personality. The gochujang adds a deep, spicy-sweet flavor, while sesame oil and garlic bring that unmistakable Asian taste. If you usually think Brussels sprouts are boring, this is the recipe I’d make to change your mind.
Serve these spicy Brussels sprouts as an easy weeknight side, holiday vegetable dish, or alongside fried rice, tofu, noodles, or your favorite Korean-inspired meal. They’re simple enough for a weeknight but flavorful enough to serve when you’re entertaining.
What is Korean Gochujang Sauce?
Gochujang is a Korean fermented chili paste known for its bold combination of spicy, savory, and slightly sweet flavors. It is commonly used in Korean cooking and has become a popular ingredient for adding depth to everything from vegetables and tofu to marinades and dipping sauces.
For this recipe, I use gochujang sauce rather than trying to build a complicated sauce from several ingredients. It makes these Brussels sprouts incredibly easy to prepare.
Keep in mind that different gochujang sauces can vary in sweetness and heat. If you are sensitive to spice, start with a smaller amount and add more to taste.
You can practically use this condiment on anything to spice things up. I like to use it as a side condiment to Tofu Scramble, Paneer Bhurji, Besan Chilla, Egg Bhurji and Masala Omelet.
Why You’ll Love These Gochujang Brussels Sprouts
There are plenty of reasons this has become one of my favorite ways to make Brussels sprouts.
First, the ingredient list is wonderfully simple.
Second, the flavor is BIG. The gochujang gives the sprouts a spicy, savory coating while sesame oil adds a nutty aroma. The sesame seeds provide a little crunch to finish every bite.
And finally, these spicy Brussels sprouts work with so many meals. Serve them for appetizer, snack or side when you want something different from traditional roasted vegetables.
Ingredients
You only need 4-ingredients to make this delicious recipe.
Brussels Sprouts: Clean and halve tender brussels sprouts. Remove outer layer of tough leaves if needed.
Seasoning: 2-3 cloves of minced garlic along with Korean Gochujang Sauce , sesame oil and sesame seeds.
How to Make
Start by trimming the Brussels sprouts and removing any loose or damaged outer leaves. Cut larger Brussels sprouts in half so they cook evenly.
Toss the sprouts with sesame oil and arrange them in a single layer. Giving the vegetables enough space is important because overcrowding can cause them to steam instead of developing those delicious browned edges.
Cook until the Brussels sprouts are tender and nicely caramelized. Those browned, crispy edges are my favorite part!
Once they are cooked, toss the hot Brussels sprouts with the gochujang sauce. The residual heat helps the sauce cling to the vegetables and creates a glossy, flavorful coating.
Finish with sesame seeds and serve immediately.
Store cooled leftovers in the refrigerator up to 3-4 days. Reheat over medium heat in a cast-iron skillet until hot.
Serving Suggestions
Serve these sprouts warm and soon after making. If you have leftovers, store them in the airtight glass container for up to four days.
I love to serve these sprouts as an appetizer along with Buffalo Cauliflower Wings, smashed potatoes and toasted ravioli for game day food. Few times, I have served it with Guava Mocktail and Masala Chai for afternoon book-club munchies.
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 or Thai Zucchini Noodles.
Pro Tips
- Do not add the seasoning while roasting the sprouts. Seasoning burns quickly and 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.
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
★ If you make this Gochujang Spiced Brussels Sprouts Recipe , do let us know how you like it by ★ star rating it and leaving a comment below.
📖 Recipe
Gochujang Spiced Korean Brussels Sprouts
Equipment
Ingredients
- 4 heaped cups brussels sprouts cleaned and halved
- 2-3 cloves garlic minced
- ⅓ cup Korean Gochujang Sauce or more per preference
- 1 Tablespoon sesame oil (use water if avoiding oil )
- 1 Teaspoon sesame seeds
- Pinch salt optional. Gochujang has high sodium so use sparingly.
Instructions
- Make sure your Brussels sprouts are rinsed, dried, and halved and any large stem portions are removed.
How to make Skillet Gochujang Brussels Sprouts
- 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.
How to make Oven Roasted Gochujang Brussels Sprouts
- Preheat the oven to 425°F and arrange the seasoned Brussels sprouts in a single layer on a large baking sheet, cut-side down. Make sure they have enough space so they roast instead of steam.
- Roast for 20–25 minutes, or until the edges are deeply golden and crispy. Toss the hot Brussels sprouts with the gochujang sauce after roasting, then sprinkle with sesame seeds. Adding the gochujang after roasting keeps the sauce from burning and gives the sprouts a glossy, flavorful coating.
How to make Gochujang Brussels Sprouts using Air Fryer
- The air fryer is my favorite shortcut when I want extra crispy Brussels sprouts without heating up the oven. Toss the trimmed Brussels sprouts with a little sesame oil and air fry at 375°F for 10–14 minutes, shaking the basket halfway through. Cook until the edges are browned and crispy and the centers are tender.
- Transfer the hot Brussels sprouts to a bowl and toss with the gochujang sauce. Sprinkle with sesame seeds and serve right away. For extra crispiness, avoid overcrowding the air fryer basket and cook in batches if needed.
Notes
Nutrition
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Recipe Inspiration
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. And I decided to use the popular Korean Chili paste to make this recipe. I often a keep a tub of this chili paste in the refrigerator and use on variety of dishes.
This recipe was originally published on ProfusionCurry website on October 13, 2018.
Lisa Bynum
These look delicious! Definitely a change from how I usually prepare Brussels sprouts.
Diana
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!
Amanda
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.
Jill
I am not familiar with this sauce, but I enjoy eating brussels sprouts. Great advice on not burning the brussels sprouts!
Molly Mercuri
I love Brussel sprouts. These look so good!