Dinner

Gochujang Broccoli: My Favorite Spicy Veggie Hit at Home

Name: Gochujang Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 large head broccoli, cut into bite-sized florets; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon honey; 2 cloves garlic, minced; 1 tablespoon rice vinegar; 1 tablespoon vegetable oil; 1 teaspoon sesame seeds, for garnish; 1 scallion, thinly sliced, for garnish

ByChef Maggie October 27, 2025November 3, 2025

Catching Up Over Broccoli (Wait, Don’t Leave Yet!)

Okay, hear me out—broccoli really does not deserve its bad rap, especially when you dress it up with a spicy kick. The first time I made Gochujang Broccoli, I had no idea what I was doing (I thought gochujang was some sort of mystical ingredient only real chefs could handle). Turns out, it’s just this glorious Korean chili paste you can snag at most big grocery stores now. The first batch was way too spicy and my partner, bless him, chugged half a glass of milk after one bite. But hey, we’ve come a long way since then! Now, we eat this whenever we want something bold and fast and, honestly, it’s how my kids got over their anti-broccoli phase (mostly—they’re kids, so “phase” is generous).

Why You’ll Get Hooked On This

I make this after those chaotic workdays; you know, when you realize you forgot to defrost whatever you actually planned for dinner. My family loves it because it’s that magical sweet-heat combo, and you can eat it as is or slap it on rice, in wraps, or on top of noodles. (Confession: once I just ate it straight from the pan.) Honestly, I’ve even brought this to potlucks and made the mistake of promising to share the recipe—everyone chases me for it after. My one complaint: gochujang likes to hang around on your hands, so don’t wear a white shirt. Trust me.

Gather Your (Mostly Flexible) Ingredients

1 big head of broccoli, chopped into florets (or those pre-cut baggies if you’re feeling lazy—no judgement)
2 tablespoons gochujang (I’ve tried a few brands—Sempio and Chung Jung One are good, but honestly, any will do in a pinch)
1 tablespoon soy sauce (sometimes I just splash in tamari or even coconut aminos if we’re out)
2 teaspoons sesame oil (my grandmother would say “use toasted,” but please, just use what’s in your cupboard)
1 tablespoon maple syrup or honey (agave works too, though it’s a bit more mellow)
2-3 garlic cloves, minced (I often add more because, well, garlic is basically a food group in my book)
A drizzle of neutral oil (canola, grapeseed, whatever handles heat)
Pinch of sesame seeds (optional—my youngest hates these, but I love ’em)
Chopped scallions for garnish (optional, and only if I’m feeling fancy)

Let’s Make Some Gochujang Broccoli!

Crank your oven to 425°F (or if it’s unbelievably hot and you can’t face it, a big skillet on the stove works honestly just fine).
Toss those broccoli florets with a good glug of oil and a sprinkle of salt right on a big baking sheet. Spread them out—you want crispy edges, not steamy sad broccoli. (I learned that the hard way.)
Roast for about 18-22 minutes, shuffling them halfway (this is where I usually sneak a hot crispy piece—watch your tongue, though!).
Meanwhile, mix up your sauce: stir together gochujang, soy sauce, sesame oil, maple syrup, and garlic in a bowl. It’ll look sort of thick and glossy and smell amazing—or maybe that’s just me.
When broccoli is just how you like it (I aim for gnarly edges and bright green inside), dump it into a large bowl and pour on that beautiful sauce. Give everything a good toss. (On second thought, you can do this right on the baking sheet if you like living dangerously.)
If you want to warm the sauce a bit—toss the dressed broccoli in a hot pan for 1-2 minutes. Makes it really sticky and delicious, but totally optional.
Scatter on sesame seeds and scallions. Then eat! And try not to burn your mouth again. (Me? Never…)

Real-Life Notes and Small Discoveries

Broccoli stalks? Don’t toss ’em—peel and slice, toss in, they’re great.
I tried microwaving instead of roasting once—nope. Just, don’t.
The sauce keeps well if you want to double it (I do, because it’s good on literally everything—try it on scrambled eggs)

Variations: The Good and The Weird

Cauliflower swaps in perfectly. Even Brussels sprouts if you’re feeling brave—or if that’s all that’s left in the crisper.
Once tried adding pineapple chunks. It’s… interesting? Probably wouldn’t do that again but who knows, your taste buds might applaud.
Chickpeas or tofu, stir-fried first, make it a meal in itself. Actually, tofu works better if you press it a bit first. (Learned that the messy way.)

Equipment Stuff (But Workarounds Are Welcome)

So yeah, a rimmed baking sheet is my go-to for this, but I’ve stuck this under the broiler in a cast iron pan too. And if you don’t have a whisk, a fork does the job for the sauce—mine gets the job done, though occasionally sloshes out onto the counter.

Storing (Though It Rarely Happens)

If by some miracle you have leftovers, pop them in an airtight container. The flavor actually deepens overnight—sometimes I swear it’s even better the next day. They’ll last about 3 days in the fridge, but honestly, in my house, it never seems to make it past day one.

What Do You Eat This With? My Go-Tos

Straight out of the bowl is perfectly acceptable—we do that more often than I’d like to admit. Or, serve it over leftover rice, wrapped up in a tortilla (yep!), or nestled beside some grilled salmon. My uncle likes sprinkling on roasted peanuts for crunch, but I’ll leave that up to you.

Hard-Learned (Sometimes Painful) Pro Tips

Don’t skip drying off your broccoli after washing or you’ll end up with that dreaded steamed-mush instead of crispy bites. I tried skipping this step once because I was, well, hangry; regret ensued.
Make sure to taste your sauce before smothering everything—gochujang varies a lot on spice level. I learned the nuclear option the first time. Oops.
Oh, and watch your oven rack. Once dripped sauce everywhere while broiling. Not my finest hour.

A Quick FAQ (Straight from Friends and Family)

Can I use frozen broccoli? Sure thing, though it’s a bit softer—just crank up the oven and maybe roast a smidge longer to get some color.
Where do you buy gochujang, and which brand? Most big supermarkets have it in the “international” aisle. If not, Korean Bapsang does a great guide, and H Mart carries pretty much every type.
Is this recipe vegan? Yep—just check the labels if you’re using honey or weird soy sauces.
Can I make this in advance for meal prep? Absolutely! In theory, anyway. I always plan to and then somehow eat it all immediately.
Can you tone down the spice? Use a bit less gochujang and maybe up the maple syrup; or just spoon some plain yogurt alongside like my mom does. She swears by it.

So, that’s my go-to spicy magic broccoli. If you try it (or tweak it), let me know! Actually, if you’ve accidentally invented a better version, you’re honor-bound to share. I’d love to know if you think it tastes better the next day, too. Happy cooking!

Chef Maggie