Korean Gochujang Stir-Fried Brussels Sprouts

Name: Korean Gochujang Stir-Fried Brussels Sprouts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 serving
Ingredients: 1/2 cup Korean gochujang sauce; 1 Tbsp sesame oil; 1/3 cup Coconut aminos; 2-3 Tbsp maple syrup; 1 Pinch sea salt; 1 1/2 Tbsp Chili garlic sauce; 1 Tbsp sesame oil or avocado oil; 7 heaped cups halved Brussels sprouts; 3 Tbsp Coconut aminos; Thinly sliced shallot or green onion; chopped roasted salted peanuts

User Reviews

4.9

81 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8
Calories
126 kcal
Course
Side Dish, Appetizer
Cuisine
Vegan

Korean Gochujang Stir-Fried Brussels Sprouts

Valerie Marks

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Spicy, saucy Brussels sprouts stir-fried in homemade Korean Gochujang chili sauce! The perfect appetizer or side for Korean- and Asian-inspired dishes! Just 7 ingredients required!

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Ingredients

Servings

SAUCE

1/2 cup Korean gochujang sauce (or store-bought - just ensure it’s vegan/gluten-free)
1 Tbsp sesame oil (sub water if avoiding oil // plus more for sautéing)
1/3 cup Coconut aminos (or sub tamari, but reduce amount slightly as it’s saltier)
2-3 Tbsp maple syrup
1 Pinch sea salt
1 1/2 Tbsp Chili garlic sauce (for more heat // I like Huy Fong Foods brand)

BRUSSELS SPROUTS

1 Tbsp sesame oil or avocado oil (sub water if avoiding oil // plus more for sautéing)
7 heaped cups halved Brussels sprouts (as consistent in size as possible)
3 Tbsp Coconut aminos (or sub tamari, but reduce amount slightly as it’s saltier)

FOR SERVING (optional)

Thinly sliced shallot or green onion
chopped roasted salted peanuts

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Instructions

Prepare sauce by adding Gochujang sauce, sesame oil (or water), coconut aminos, maple syrup, sea salt, and chili garlic sauce to a small mixing bowl and mix to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, or coconut aminos for depth of flavor / saltiness. Set aside.
Make sure your Brussels sprouts are rinsed, dried, and halved and any large stem portions are removed.
Heat a large cast-iron or metal skillet over medium-high heat. Depending on the size of your skillet (ours was a 12-inch cast iron), you may need to cook the Brussels in two batches so they get evenly cooked and don’t crowd the pan.
Once hot, add sesame or avocado oil (or water) to the pan and Brussels sprouts (know that oil is better for frying and caramelizing the sprouts). Season with the coconut aminos and toss to combine. Then evenly spread the Brussels sprouts in the pan so each one is touching the surface of the pan (remove any that are crowded).
Cover and cook for 2 minutes. Then remove lid and stir-fry uncovered for 2 minutes more, stirring occasionally to brown all sides. Turn down heat if needed if any are appearing too brown.
Once the Brussels sprouts appear to be caramelized, add the sliced shallot or green onion (optional) and the prepared sauce and 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 crushed peanuts if desired (optional). Enjoy hot.
Store cooled leftovers in the refrigerator up to 3-4 days. Reheat over medium heat in a cast-iron skillet until hot. Not especially freezer friendly. These are delicious on their own but would also pair well with our Gochujang Cauliflower, Easy Vegan Kimchi, Quinoa Fried Rice, Sesame Eggplant and Almond Butter Tofu Bowls.

Notes

*Nutrition information is a rough estimate calculated with sesame oil and without optional ingredients.*If you'd rather roast your Brussels Sprouts, simply toss in the marinade then roast on a baking sheet at 400 degrees F (204C) for 15-23 minutes, tossing near the halfway point to ensure even baking. You'll know they're done when the exterior has a deep brown color but the interior still has a little bite.
*Nutrition information is a rough estimate calculated with sesame oil and without optional ingredients.*If you'd rather roast your Brussels Sprouts, simply toss in the marinade then roast on a baking sheet at 400 degrees F (204C) for 15-23 minutes, tossing near the halfway point to ensure even baking. You'll know they're done when the exterior has a deep brown color but the interior still has a little bite.

Nutrition Information

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Serving 1serving Calories 126 (6%) Carbohydrates 20.8g (7%) Protein 4.2g (8%) Fat 3.9g (6%) Saturated Fat 0.6g (3%) Sodium 463mg (19%) Potassium 505mg (14%) Fiber 4.8g (19%) Sugar 11.4g (23%)