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You’ll be amazed by my Gochujang Brussels sprouts. These crispy bites roast up crunchy on the outside with a sweet, nutty, spicy kick from that Korean chili paste. Even folks who turn their nose up at Brussels are gonna want seconds.
What sets this apart
Give Brussels sprouts a blast of heat in the oven and you’ll get tons of flavor. Their outsides turn crisp while the inside stays soft but still got a little chew. Gochujang and ginger give every bite that sweet and savory zip you just wanna keep eating.
What you need
- Veggies: 500 g Brussels sprouts, cut in half.
- Seasonings: 2 tbsp gochujang, 2 tbsp sesame oil, 2 tbsp sesame seeds, 3 cm fresh ginger, salt, splash of kimchi brine.
- Extra: 2 tbsp oil for roasting.
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How to cook it up
- Prepping
- First wash and cut Brussels sprouts in half, toss with a good splash of oil and a pinch of salt, then spread them on your baking tray.
- Roasting
- Bake them at 225°C for about 20 minutes till they’re nice and crunchy.
- Ginger
- Slice ginger up thin and sprinkle on top at the end, let it roast for just a minute or two.
- Season
- Mix together gochujang, sesame oil and kimchi brine. Pour this right on your warm sprouts when they’re done.
- To serve
- Scatter sesame seeds all over and add extra seasoning if you want.
Flavor explosion
Gochujang throws in some sweet heat and deep umami. Roasted nuggets and zingy ginger hit you with loads of taste. A hit of kimchi liquid amps everything up even more.
Super flexible
These spicy Brussels sprouts work great as a snack, a quick side, or even the main thing. Toss them with rice and you’ll liven up any bowl. Goes awesome in Asian-inspired dishes or anywhere you wanna make Brussels sprouts fun again.
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Switch it up
If you want this a bit sweeter, swap in some sweet chili sauce instead of gochujang. No kimchi brine? Try soy sauce and a squeeze of lime. Works just as great with cauliflower or carrots too.
Frequently Asked Questions
- → What even is gochujang?
Gochujang is a spicy-sweet chili spread from Korea. Made mostly with red chili and glutinous rice, it brings heat and depth to your food.
- → Can I swap the syrup?
If you don’t have rice syrup, maple or honey work. The sweet part balances the heat from the chili paste nicely.
- → Do I really need ginger?
Fresh ginger gives extra flavor here. It crisps up while roasting, and adds a tasty pop you don’t wanna miss.
- → What goes with this side?
They’re awesome with plain white rice. Try noodles or even quinoa on the side if you want to mix it up.
- → Can I prep this ahead?
It’s best piping hot and crunchy right from the oven. If you reheat, they might get softer, but still taste good.