Gochujang Brussels Sprouts Recipe

Gochujang Brussel Sprouts Recipe

Try this gochujang Brussels sprouts recipe for an excellent twist to your regular and boring vegetable meal. Add the unique Korean flavor profile to your repertoire and satisfy your craving for Asian food.

Top shot of Gochujang Brussel Sprouts

Some might think Brussels sprouts are like baby cabbages, but they are not. However, they belong to the family of cruciferous vegetables, just like broccoli, cabbages, and cauliflowers. Cruciferous vegetables have petals that look like a cross.

Gochujang Brussel Sprouts Presentation

Cruciferous vegetables such as Brussels sprouts are a perfect addition to any diet or meal. The intense flavors of brussels sprouts can accentuate flavors such as the gochujang, a Korean paste made from red peppers, soybeans, rice, and salt for seasoning.

Gochujang Brussel Sprouts with Chopsticks

This low-calorie and nutritionally dense vegetable can give you various health benefits. Brussels sprouts are an excellent source of vitamins and minerals, and a cup contains around 88g of protein, a perfect replacement for meat. Enjoy a healthy protein substitute without worrying about adverse effects on the body.

Ingredients

Ingredients
  • Gochujang paste
  • 1/8 cup of water
  • Sesame oil
  • Maple syrup
  • Vegetable oil
  • Minced garlic cloves
  • Brussels sprouts
  • Sliced red bell pepper
  • Chopped spring onions
  • Chopped cashews
  • Salt
  • Ground white pepper

How to Make Gochujang Brussels Sprouts

  1. Sauce prep: Combine gochujang paste, water, sesame oil, and maple syrup in a small bowl; set aside.
  2. Slice vegetables: Slice the Brussels sprouts in half and set them aside.
Slicing brussel sprouts

3. Roast cashews: In a heated skillet over medium-low heat, roast the chopped cashews for four minutes while stirring constantly. Remove from the skillet and set aside.

Roasting chopped cashews

4. Oil and garlic: In the same skillet, add the oil and saute minced garlic for two minutes on medium-low heat until it becomes slightly crisp.

Sauteing minced garlic

5. Brussels sprouts: Add the Brussels sprouts and the sliced red bell pepper. Saute and cook for another four minutes.

Adding brussel sprouts and red bell pepper

6. Add sauce: Pour in the sauce and bring the mixture to a simmer until all the liquid is absorbed. Season with salt and ground white pepper to taste.

Pouring in the sauce
Adding the condiments

7. Ready to serve: Sprinkle the chopped onions and toasted nuts. Serve immediately.

Sprinkling the chopped onions and toasted nuts


Other Tips

Close Up Shot of Gochujang Brussel Sprouts
  • The outer layer of the Brussels sprout leaves might be too bitter; you may want to remove it before slicing it in half. This will lessen the bitterness of the Brussels sprouts once you stir-fry them in hot oil.
  • Turn the heat to high once you stir-fry the Brussels sprouts to ensure caramelization, turning them into sweet perfection.
  • Aside from the spiciness, Brussels sprouts have some sweetness and a hint of bitterness at the end. Although the bitterness of the Brussels sprouts is natural, it remains tolerable.
  • If you don't have gochujang, combine a tablespoon of miso paste and two tablespoons of chili powder. Although the best spicy paste for this is the Korean gochujang, the closest flavor is the miso-chili powder combination.
  • If the Brussels sprouts' bitterness lingers, add another tablespoon of maple syrup or honey to the dish. The syrup or honey will counterbalance the bitterness and tone it down.