Brussels sprouts are a classic vegetable side dish, often roasted simply with olive oil, salt, and pepper. However, there are many delicious ways to flavor up this veggie to make it even more tasty. One such recipe is for gochujang Brussel sprouts, which coats the sprouts in a sweet, sticky, and slightly spicy Korean-inspired sauce.
Gochujang is a thick, pungent fermented Korean condiment made from chili powder, glutinous rice, fermented soybeans, and salt. It has a unique sweet, salty, and spicy flavor profile that pairs wonderfully with the earthy taste of Brussels sprouts. Let's take a look at how to make this recipe at home.
Ingredients Needed
To make gochujang Brussels sprouts, you will need:
- Brussels sprouts - 1 to 1 1/2 pounds, trimmed and halved
- Oil - For roasting, such as olive oil or avocado oil. For sauce, sesame oil.
- Aromatics - Garlic, minced or grated. Scallions or shallots, thinly sliced.
- Gochujang paste - 2 to 3 tablespoons, adjust to taste
- Sweetener - Maple syrup, honey, brown sugar. 2 to 3 tablespoons.
- Acid - Rice vinegar or lemon juice. 1 to 2 teaspoons.
- Soy sauce/tamari - For depth of flavor. 1 to 3 tablespoons.
- Toasted nuts - Such as walnuts or peanuts. 1/4 cup chopped.
- Garnishes - Sesame seeds, cilantro, green onion.
The specifics like amounts of Brussels sprouts, oil, and sauce ingredients will vary slightly between recipes. The ingredients list above covers the basics you'll need.
How to Make Gochujang Brussels Sprouts
Making gochujang Brussels sprouts is simple and comes together in just 20 to 30 minutes.
Here are the basic steps:
1. Prep the sprouts - Wash, dry, and trim the ends. Cut larger sprouts in half so they cook evenly.
2. Roast the sprouts - Toss sprouts with oil, salt, and pepper. Roast at 400°F to 450°F for 15 to 20 minutes until browned and tender.
3. Make the sauce - Whisk together the gochujang, sweetener, soy sauce/tamari, vinegar, garlic, and sesame oil.
4. Toss sprouts in sauce - When sprouts are done roasting, add them to the sauce and toss to coat evenly.
5. Finish and serve - Add any garnishes like nuts, seeds, and herbs. Serve warm or at room temperature.
The roasting step helps caramelize the Brussels sprouts and gives them great flavor. Cooking them thoroughly before adding the sauce prevents burning.
Flavor Variations
While gochujang is the star flavor, you can modify the recipe based on what you have on hand:
- More sweet - Add more maple syrup, honey, or brown sugar to balance out the heat.
- More spice - Use an extra spoonful of gochujang or 1/2 teaspoon of garlic chili paste.
- More garlic - Double up on the garlic for extra aroma.
- More tang - A splash of lime juice or rice vinegar brightens up the flavors.
- Sesame flavor - A teaspoon or two of toasted sesame oil adds nuttiness.
- Heat - Red pepper flakes or sriracha add a different type of spiciness.
- Herbs - Cilantro, basil, mint, or parsley give freshness.
Experiment with the ingredients you have until you find your perfect blend of sweet, spicy, and tangy! The basic formula is hard to mess up.
Serving Suggestions
These sticky, spicy Brussels sprouts make a great side dish for many meals:
- Korean barbecue - Pair with bulgogi, kalbi, or spicy pork.
- Stir fries - Serve alongside any Asian-inspired stir fry.
- Fish - Complement grilled or roasted fish like salmon.
- Holiday meals - A unique Thanksgiving or Christmas side.
- Steak or chops - Cut through the richness of beef or pork.
- Burgers - Top a veggie burger or beef burger.
- Buddha bowls - Toss in a grain bowl for crunch.
- Breakfast - Wake up eggs with some sprout spice.
Get creative with serving ideas - the sprouts pair well with many cuisines and dishes!
Tips for the Best Results
Here are some tips for getting perfectly caramelized, saucy sprouts every time:
- Use high heat to get browned, crispy Brussels sprouts - roast at 450°F to 500°F.
- Don't crowd the pan so sprouts get maximum surface contact.
- Cut sprouts evenly so they cook at the same rate.
- Stir halfway through roasting to evenly brown.
- Cook sprouts fully before adding sauce to prevent burning.
- Add sauce off heat to preserve its flavor.
- Toss sprouts in the sauce until evenly coated.
- Store leftovers properly - refrigerate for up to 4 days, freeze for up to 1 month.
With these handy tips, you're sure to have delicious gochujang Brussels sprouts on your dinner table soon! The sweet and spicy sauce transforms this humble vegetable into an addictive dish you'll make again and again. Give this recipe a try and put a fun Korean-inspired spin on Brussels sprouts.
FAQs
Where can I buy gochujang paste?
You can find gochujang paste in the international aisle of many grocery stores, in Asian markets, or online. Look for jars by brands like Mother-in-Law's, Chung Jung One, and Annie Chun's.
Can I use Sriracha instead of gochujang?
Yes, you can substitute 2 to 3 tablespoons of Sriracha sauce for the gochujang. The flavor will be a bit different, but still tasty.
How do I cut the Brussels sprouts in half evenly?
Trim the stem end, then cut the sprouts in half from top to bottom. Using a sharp knife helps get an even cut. Cut any extra large sprouts into quarters.
Do I really need to roast the Brussels sprouts first?
Yes, roasting is key for caramelization. Cooking them thoroughly before adding the sauce also prevents burning. But if you're in a rush, you can sauté instead.
Can I make it vegan?
Yes! Use olive oil instead of butter in the sauce. Maple syrup works as a sweetener. Toss the sprouts with a little oil for roasting.
How long does the dish keep?
It will stay fresh for 3 to 4 days refrigerated and up to 1 month in the freezer. Reheat gently before serving leftovers.
What side dishes go well with it?
Rice, quinoa, roasted vegetables, and Asian noodle dishes are all great complements. The sprouts also make delicious tacos or pizza toppings.
Conclusion
If you want to give new flavors to Brussels sprouts, give this gochujang Brussels sprouts recipe a try.
The combination of the sweet and spicy Korean sauce pairs perfectly with the Brussels sprouts for a dish that's a guaranteed crowd-pleaser.
Gochujang Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 Tbsp olive oil
- 3 Tbsp gochujang paste
- 2 Tbsp maple syrup
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Toss Brussels sprouts with olive oil, salt, and pepper. Roast at 450°F for 15-20 minutes until browned.
- In a small bowl, whisk together the gochujang, maple syrup, rice vinegar, sesame oil, and garlic.
- Toss the roasted Brussels sprouts with the gochujang sauce until coated.
- Garnish with sesame seeds and chopped cilantro. Serve warm.