Gochujang Soy Brussels Sprouts  

by MJ

 If you love Brussels sprouts, you’ll love this easy and delicious pan fried version. Crispy and tender tossed in a sticky, spicy and sweet sauce, this will become one of your favorite ways to serve them.  

Adjust the spice level by adding more or less of Gochujang (Korean red pepper paste) and sweetener to your taste.  If you don’t have Gochujang , you can substitute with sriracha, chili oil or chili garlic sauce.

Cooking the Brussels sprouts cut side down first gets them caramelized and browned. Serve as a side, add to salads or sauté with some eggs for breakfast. Any way you serve them, they’re delicious!

Gochujang Soy Brussels Sprouts

Serves: 3-4
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )


  • 1 lb Brussels sprouts, trimmed and halved  
  • 2 Tablespoons extra virgin olive oil or avocado oil 
  • Salt and pepper 
  • Optional garnish: sesame seeds 


  • 1 Tablespoon butter (can substitute with oil)
  • 2 garlic cloves, minced or grated 
  • 1-2 Tablespoons brown sugar, honey, or rice syrup, to taste 
  • 2 Tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1-2 Tablespoons gochujang (Korean red chili pepper paste), to taste


Rinse, dry, and cut Brussels sprouts in half. 

Heat oil in a skillet. Evenly spread the Brussels sprouts in the pan. Cover and cook on low heat for about 3 minutes. (If you prefer them browned, place the Brussels sprouts cut side down in the pan).

Remove the lid and sauté for 3-4 minutes or until tender, stirring often. 

Meanwhile, make the sauce. Heat butter in a pan. Add garlic and sauté for about 10 seconds. Add in remaining ingredients and heat until bubbly. Taste and adjust seasonings  as needed and turn off the heat. 

Once the Brussels sprouts are cooked, add the sauce and cook for a minute, while stirring, to evenly coat the sauce. Add salt and pepper to taste. 

Transfer to a serving plate and garnish with optional sesame seeds before serving. 

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