We tried a new-to-us restaurant recently in Portland and it was so tasty that I knew right away I had to try to recreate their Gochujang Brussels sprouts at home!
Lucky for you, I’ve taken all the guess work out of this delicious side dish or appetizer. Plus, just 7 ingredients and 30 minutes required!
If you’re into Brussels sprouts, you’ll love this dish because they’re stir-fried to golden brown (but still tender) perfection and coated in the most savory, bangin’ sauce on the block: Korean Gochujang Chili Sauce! It’s a Korean sauce that’s spicy, savory, and slightly sweet with so much complexity.
Have you tried it yet? Most store-bought brands contain gluten and processed ingredients, so I set out to make my own. I’m so glad I did because I’ve been putting it on everything since, like Cauliflower Wings, my saucy Crispy Tofu, and now Brussels sprouts!
It all starts with the sauce, which comes together in 5 minutes. Then just heat a skillet over medium-high heat, add a little sesame oil, and start stir-frying these gems. The sauce coats the Brussels near the end of cooking and adds a nice caramelized effect. Swoon!
We hope you LOVE this recipe! It’s:
Quick + Easy
& Seriously delicious
This would make the perfect side or appetizer to things like our Eggplant Almond Butter Tofu Bowls, Spicy Gochujang Cauliflower Wings, Quinoa Fried Rice, Cauliflower Rice Stir-Fry, and our 30-Minute Noodle-Free Pad Thai.
If you’re into Brussels sprouts, also check out our Brussels Sprout Slaw with Coconut Bacon, Garlic and White Wine Pasta with Brussels Sprouts, and Crispy Garlic Brussels Sprouts with Sriracha Aioli.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! Cheers, friends.
Korean Gochujang Stir-Fried Brussels Sprouts
- 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)
- 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
- 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.
*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.