Korean Gochujang Stir-Fried Brussels Sprouts
User Reviews
4.9
Korean Gochujang Stir-Fried Brussels Sprouts
Description
This Korean-inspired dish uses fresh halved Brussels sprouts cooked in sesame or avocado oil to develop a caramelized exterior. The sprouts are stirred with a flavorful sauce combining gochujang (a Korean chili paste), sesame oil, coconut aminos (or tamari), maple syrup, and chili garlic sauce, resulting in a mix of spicy, sweet, and umami notes. The sesame oil enhances the dish’s aroma and mouthfeel.
The cooking method involves stir-frying in batches to prevent overcrowding, allowing the sprouts to brown and retain a slight bite. This combination of cooking and sauce yields Brussels sprouts with a tender interior and slightly crispy edges, coated in a glossy, spicy glaze.
Serve these Brussels sprouts as a side dish with rice or noodles, or as a flavorful vegetable accompaniment to various meals. Optional garnishes of thinly sliced shallots and roasted salted peanuts add textural contrast and freshness.
Notes suggest an alternative roasting method by tossing the sprouts in the marinade and baking at 400°F for 15-23 minutes with a toss mid-way, providing a different texture but similarly vibrant flavor.
Ingredients
SAUCE
- 1/2 cup gochujang sauce or store-bought - just ensure it’s vegan/gluten-free, Korean
- 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 salt sea salt
- 1 1/2 Tbsp Chili garlic sauce (for more heat // I like Huy Fong Foods brand)
BRUSSELS SPROUTS
- 1 Tbsp sesame oil sub water if avoiding oil // plus more for sautéing, or avocado oil
- 7 heaped cups Brussels sprouts as consistent in size as possible, halved
- 3 Tbsp coconut aminos (or sub tamari, but reduce amount slightly as it’s saltier)
FOR SERVING (optional)
- shallot thinly sliced, or green onion
- peanuts chopped, roasted, salted
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
- You can roast the Brussels sprouts instead of stir-frying by marinating them and baking at 400°F for 15-23 minutes, tossing halfway through for even cooking.
- To avoid oil, use water for sautéing, although oil helps with caramelization and flavor.
- Adjust seasoning with more chili garlic sauce, maple syrup, or coconut aminos to suit your preferred balance of heat, sweetness, and saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| 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 | 11% |
| Fiber | 4.8g | 19% |
| Sugar | 11.4g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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