Gochujang Caramel Brussels Sprouts
Sweet, spicy, and savory Gochujang Caramel Brussels Sprouts, roasted to perfection and coated in a sticky, addictive glaze. A delicious main course that combines the earthy flavor of Brussels sprouts with the bold, umami-rich notes of Korean cuisine.
Ingredients
- •1.5 lbs Brussels Sprouts
- •2 tbsp Olive Oil
- •0.5 tsp Salt
- •0.25 tsp Black Pepper
- •3 tbsp Gochujang (Korean Chili Paste)
- •3 tbsp Brown Sugar, packed
- •2 tbsp Soy Sauce
- •1 tbsp Rice Vinegar
- •3 cloves Garlic, minced
- •1 tbsp Fresh Ginger, grated
- •1 tsp Toasted Sesame Oil
- •1-2 tbsp Water (optional, for thinning)
- •1 tbsp Toasted Sesame Seeds, for garnish
- •2 stalks Green Onions, thinly sliced, for garnish
Instructions
- 1.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2.
Prepare the Brussels sprouts: Trim the tough ends off the Brussels sprouts and remove any loose outer leaves. Cut each sprout in half lengthwise. For larger sprouts, you can quarter them to ensure even cooking.
- 3.
In a large bowl, toss the prepared Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even roasting and crisping.
- 4.
Roast the Brussels sprouts for 20-25 minutes, or until tender-crisp and nicely caramelized with some browned edges. Flip them halfway through roasting for even cooking.
- 5.
While the sprouts are roasting, prepare the Gochujang caramel sauce. In a small saucepan, heat a teaspoon of olive oil (or neutral oil) over medium heat. Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant, being careful not to burn them.
- 6.
Stir in the gochujang, brown sugar, soy sauce, and rice vinegar. Bring the mixture to a gentle simmer, stirring constantly, until the sugar dissolves and the sauce thickens slightly, about 2-3 minutes. If the sauce is too thick, add 1-2 tablespoons of water to reach your desired consistency. Remove from heat and stir in the toasted sesame oil.
- 7.
Once the Brussels sprouts are roasted, transfer them to a large mixing bowl. Pour the Gochujang caramel sauce over the hot sprouts and toss gently until every sprout is evenly coated in the sticky glaze.
- 8.
Transfer the glazed Brussels sprouts to a serving dish. Garnish generously with toasted sesame seeds and thinly sliced green onions. Serve immediately as a flavorful main course or a hearty side.
Tips
- 💡Do not overcrowd the baking sheet when roasting the Brussels sprouts. If necessary, use two baking sheets to ensure they crisp up beautifully instead of steaming.
- 💡Adjust the spice level: If you prefer less heat, reduce the amount of gochujang. For more heat, you can add a pinch of gochugaru (Korean chili flakes) to the sauce.
- 💡For extra crispiness, after tossing with the sauce, you can return the sprouts to the oven for another 5 minutes, or briefly broil them for 1-2 minutes (watch carefully to prevent burning).
- 💡Taste the sauce before adding to the sprouts and adjust seasonings (more soy sauce for saltiness, more brown sugar for sweetness, or a dash more vinegar for tang) to suit your preference.
Recipe from TheCookbook.ai
Created by Basil Roux