Hi y’all! Today on the blog we’re making gochujang brussels sprouts.
I created this recipe because I was craving something sweet, salty, and crunchy at dinnertime.
Bryan and I wanted to stick to something (mostly) plant-based.
When I opened the fridge the brussels sprouts were staring at me and it was on.
What is gochujang?
Gochujang is a fermented red chili paste.
It’s actually relatively easy to find in mainstream stores like whole foods market, and prevalent in Asian groceries like H-Mart.
For a sauce that’s made with rice, it’s actually relatively low carbohydrate. My bottle came in at 3g of carbs per serving, though serving macros and sizes may vary.
What’s in Gochujang Brussels Sprouts?
For this recipe you’ll need a few ingredients:
And a couple cooking tools:
How does it taste?
I also love that this is mostly plant-based.
You could remove the pancetta if you’d like to make it a vegetarian dish.
It also did a great job of not spiking my blood sugar. That is always my favorite part!
Here’s the recipe below! If you can’t try it now, be sure to print it, or pin it for later. You won’t be disappointed.Print