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Korean Glazed Brussels Sprouts Recipe Easy Homemade Gochujang Sauce

Korean glazed Brussels sprouts - featured image
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A quick and flavorful recipe featuring roasted Brussels sprouts glazed with a sweet, spicy, and savory homemade gochujang sauce. Perfect as a vibrant side dish that impresses guests and elevates weeknight dinners.

Ingredients

Scale
  • 1 pound (450g) Brussels sprouts, trimmed and halved
  • 2 tablespoons gochujang (Korean fermented chili paste)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1–2 tablespoons vegetable oil (canola or grapeseed)
  • 1 tablespoon toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Trim the stem ends and remove any yellow or damaged outer leaves from the Brussels sprouts. Slice each sprout in half lengthwise. Toss them in 1-2 tablespoons of vegetable oil and season lightly with salt and pepper.
  3. Arrange the sprouts cut side down on the baking sheet in a single layer. Roast for 20-25 minutes, turning once halfway through, until edges are browned and crisp.
  4. While the sprouts roast, whisk together gochujang, soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger in a small bowl until smooth.
  5. Transfer the roasted sprouts to a large mixing bowl. Pour the glaze over the hot sprouts and toss well to coat evenly.
  6. Return the glazed sprouts to the baking sheet and roast for another 5-7 minutes to caramelize the glaze, watching closely to avoid burning.
  7. Remove from oven and garnish with toasted sesame seeds and sliced green onions. Serve immediately while warm and sticky.

Notes

If glaze is too thick, add a splash of water or rice vinegar to loosen. Do not add garlic during roasting to avoid bitterness; add fresh garlic in the glaze instead. For gluten-free, use tamari or coconut aminos instead of soy sauce. Frozen Brussels sprouts can be used if thawed and dried thoroughly. Reheat leftovers gently in a skillet or oven to avoid sogginess.

Nutrition

Keywords: Korean glazed Brussels sprouts, gochujang sauce, roasted Brussels sprouts, spicy sweet glaze, easy Korean side dish

Find it online: https://blairrecipes.com/korean-glazed-brussels-sprouts-recipe-easy-homemade-gochujang-sauce/