Sweet and spicy, easy to make, full of umami, crowd-pleasing Brussels sprouts are totally possible and need to be on your dinner plate tonight! They’re buttery and caramelized with Korean gochujang chili paste – which once you try, you’ll be addicted to adding it to everything you eat!
What is Gochujang?
Gochujang is a red chili paste with its origins in Korea. It’s made with rice flour and vinegar, sugar, as well as red chilis – and it’s a perfect harmony of spicy, sweet, and tangy. (Here’s the Wikipedia article if you want to learn more)
We use this one because it’s vegan, gluten-free, and it’s also soy-free in case that’s what you’re needing. Most are made with gluten and soy, so just make sure to check ingredient lists. It caramelizes perfectly when you heat it thanks to the sugars, and its flavor accompanies just about any savory ingredient well. We’ve even enjoyed it on fresh fruit (dipping apple slices) with raving reviews!
And would you believe me if I told you it’s also amazing in dessert? Add a couple of drops to the center of a jam-filled macaron and have your mind blown!
So I invite you to set the sriracha aside (yes, just trust me!) and give gochujang a try!
Gochujang Brussels Sprouts
Sweet and spicy, full of umami, addictive butter-fried sprouts caramelized in gochujang Korean chili paste.
- 1 lb Brussels sprouts
- 1/2 c vegan margarine
- 2 tbsp gochujang chili paste
- 1 tbsp soy sauce (gluten-free soy sauce if avoiding gluten, coconut aminos if avoiding soy)
- Wash, trim, and halve your sprouts
- Heat a large non-stick skillet or wok over medium-high flame
- Add your margarine and allow it to melt and boil
- Once your margarine has stopped fizzling, add your sprouts to the pan in a single layer
- Allow the sprouts to cook until they begin to brown on the bottom - about three to four minutes
- Toss the sprouts and allow them to brown again, another three to four minutes
- Mix in the gochujang and allow to cook for two minutes
- Add soy sauce and mix well
- Serve while hot