Name: Gochujang Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon soy sauce; 1 tablespoon maple syrup; 1 tablespoon rice vinegar; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon toasted sesame seeds; 1 green onion, sliced (for garnish); Salt and black pepper to taste

If I had a dollar for every time someone claimed they hated Brussels sprouts, I could probably buy, oh, at least a decent-sized bag of them. Here’s the thing: I used to be one of those people. But then, one blustery Saturday, I found myself staring at a forgotten bag of sprouts and half a tub of gochujang while also feeling a bit too lazy to go grocery shopping again (why do I always run out of garlic at the worst moments?). I gave it a go, tossed everything on a sheet tray, and ended up basically eating the entire batch straight from the pan – which, by the way, is completely acceptable behavior in my kitchen.

Why You’ll Want to Make These (Again and Again)

I make this when I want to impress myself (and maybe whomever happens to wander past the kitchen). My family goes absolutely bonkers for these – there was a brief period last fall where I made them three times in a week and, honest truth, no one even complained. They’re spicy, a little sweet, and satisfyingly crispy at the edges (sometimes almost too crispy, to be honest, but my cousin calls those the ‘bonus chips’).

I used to burn them or have them turn soggy, but now? It’s my go-to move for weekday dinners when I’m sort of cranky and need some food magic with hardly any effort. Plus, if you love saucy, sticky, finger-licking sides, this one’s your jam.

What You Need (But Don’t Panic if You’re Missing Stuff)

500g Brussels sprouts, trimmed and halved (or quartered if they’re massive — no one’s judging)
2-3 tablespoons olive oil (honestly, any neutral oil works in a pinch; I sometimes sub with avocado oil when olive is gone)
2 tablespoons gochujang (Korean chili paste; my grandma swears by Sempio, I just use whatever’s on sale)
1 tablespoon honey or maple syrup (sometimes I use agave if that’s kicking around—it’s all fine)
1 tablespoon soy sauce (low sodium, or the regular kind, it doesn’t really matter unless you’re strict)
2 teaspoons rice vinegar (apple cider vinegar works but has a tangier kick, which, okay, can be good)
2 cloves garlic, minced (or a healthy squirt of garlic paste, let’s not be precious)
1 teaspoon sesame oil (optional, but you know, kinda nice)
Toasted sesame seeds or thinly sliced green onions for garnish (if you remember, which I rarely do)

Let’s Get Cooking (Don’t Overthink It)

Preheat your oven to 220°C (425°F). If your oven runs hot (like mine apparently does after the last move), maybe dial it down just a bit – you really don’t want charred hockey pucks.
In a big bowl, toss your prepped Brussels sprouts with the olive oil and a big pinch of salt. Give them a good massage, like you’re kneading out all the day’s stress; the more surface area exposed, the crispier they get.
Spread them cut-side down on a large baking tray. I usually line mine with parchment; though on second thought, sometimes I just go rogue and skip it. Roast them for about 20-25 minutes – halfway through, flip or give them a good shake. Sneak a peek and don’t panic if they get dark around the edges, that’s the good stuff.
While they’re roasting, whisk together the gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil in a small bowl. Taste a little (here’s where I always sneak a spoonful) and tweak if you want it sweeter or spicier.
Once the sprouts are crispy and golden (a little singed is perfect), take them out, and dump them back in your big bowl. Pour over the gochujang sauce and toss well till they’re shiny and saucy. If you went heavy-handed on the sauce (been there), don’t worry—it just means extra sizzle on your plate.
Sprinkle with sesame seeds, green onions, or—if you’re me—forget the garnish entirely and dig in.

Little Notes and Discoveries (Trial and Error Tales)

If your sprouts get really bitter, it’s probably because they were over-roasted; but hey, sometimes I add a bit of extra honey to balance them out. Works like a charm.
The sauce can get stuck to the bowl if you leave it sitting too long. Don’t let it get lonely—use it up right away.
I tried swapping sriracha for gochujang once. It’s, well, not quite the same—it was fine in a pinch but the flavor was more heat than depth.

Things I’ve Tried (Some Brilliant, One Questionable)

I added chopped peanuts for crunch once, actually works really well
Once tried bacon. It was delicious, but the sprouts took on extra fat, so maybe cut back on oil if you go that route
My least successful experiment, though, was tossing in fresh orange zest. Too perfumey, didn’t vibe—but, you live and learn.

Gear You Need (But Don’t Worry if You Don’t Have It All)

A baking sheet, a bowl big enough for tossing (I’ve used a salad spinner bowl before, just don’t spin it!), and a whisk for the sauce. If you don’t have parchment paper, just oil the pan well, it’ll do.

Storage—Theoretically

These keep in the fridge in a sealed container for about two days, but honestly, in my house they never last more than a day! They’re not quite as crispy after reheating, but they’re still great. I think this tastes better the next day, just don’t expect any leftovers.

How I Like to Serve ‘Em

We have a habit of just eating these straight from the tray, but if you’re being fancy (or fancier than me, anyway), they work as a side to grilled salmon, tossed into rice bowls, or as an upgrade to leftover noodles. Sometimes I even pair them, weirdly enough, with a poached egg for brunch (don’t knock it til you’ve tried it).

What NOT to Do (Learned the Hard Way)

I once tried rushing the roasting step with the broiler. Huge mistake – they got scorched on the outside and raw in the middle. Let them cook low and slow (well, medium and hot) for the best combo of crispy and soft. And, always taste your sauce before tossing it on—too salty? Add more honey or a splash of water.

FAQ Time (Because People Actually Ask)

Can I use frozen Brussels sprouts? Kinda. They’ll taste fine but won’t get quite as crispy. If that’s all you’ve got, dry them really well first.
What if I’m out of gochujang? Well, you can make your own gochujang, or try a mix of miso and chili paste. Not the same, but it’ll do in a pinch!
Is this super spicy? It’s got a warm tingle but not knock-your-socks-off. Add extra honey or a milder gochujang if you want it tamer.
I’m gluten-free, is this okay? Yup, just double check your soy sauce (or use tamari). I learned that one the hard way from my friend Jess!
Any tips for getting them really crispy? Oh! Use a really hot oven and don’t crowd the pan—otherwise they’ll just steam, and nobody wants soggy sprouts.

And, just as a little detour before you dash off: Have you ever noticed how Brussels sprouts look bizarrely like tiny cabbages? My nephew calls them ‘baby trees’—for years, he wanted to plant one in the backyard. Anyway, go forth and make these spicy, saucy sprouts—your kitchen (and anyone snooping around in it) will thank you! For more Korean ingredient ideas, I’ve found this resource super handy, especially when I’m daydreaming about future feasts.

Gochujang Brussels Sprouts