Gochujang Brussels Sprouts

Gochujang brussels sprouts are sweet, salty, tangy and delicious. With a few ingredients, you can create a perfect side dish!
Gochujang brussels sprouts are sweet, salty, tangy and delicious. With a few ingredients, you can create a perfect side dish!
Gochujang brussels sprouts are sweet, salty, tangy and delicious. With a few ingredients, you can create a perfect side dish!
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Gochujang Brussels Sprouts

Gochujang brussels sprouts are sweet, salty, tangy and delicious. With a few ingredients, you can create a perfect side dish!

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Hi y’all! Today on the blog we’re making gochujang brussels sprouts.

Gochujang brussels sprouts with pancetta in a pot

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 savory, sweet, and spicy and made from chili powder, glutinous rice, meju powder, yeotgireum, and salt.

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?

Gochujang brussels sprouts with pancetta in a pot with a wooden spoon

For this recipe you’ll need a few ingredients:

And a couple cooking tools:

How does it taste?

Close up photo of Gochujang brussels sprouts with pancetta in a pot

This recipe as all of my favorite elements – it’s sweet from the honey, sour from the gochujang, bitter from the cast iron char and a little salty from the pancetta.

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.

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Gochujang Brussels Sprouts

  • Author: Mila Clarke Buckley
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 cups 1x
  • Diet: Diabetic


This dish has it all – sweet, salty, spicy, crunchy and fresh. You’re going to love my Gochujang brussels sprouts! 


  • 1 pound Brussels Sprouts
  • 3 Garlic cloves, minced
  • 1 tablespoon Avocado oil
  • 1/4 cup Gochujang
  • 2 teaspoons honey (I used local texas honey)
  • Kosher Salt
  • 2 teaspoons red pepper flakes
  • 2 ounces pancetta


  1. First, rinse your brussels sprouts and dry them thoroughly. 
  2. Slice your brussels sprouts in half. Pat dry again in case they are still damp (you want them as dry as possible to get a good char from the cast iron skillet). 
  3. Turn your stove on to medium-high heat. 
  4. In a bowl, combine gochujang, kosher salt, honey, garlic and avocado oil
  5. Put your brussels sprouts in the mixture and coat thoroughly, set aside. 
  6. In your heated pan, pour in pancetta and stir until it gets color – be sure to watch so it doesn’t burn, but it just gets crisp. 
  7. As your pancetta crisps up pour in your brussels sprouts and mixture into the pan. 
  8. Cook until brussels sprouts have some char, and are cooked through (about 10 minutes). 
  9. Take off the heat and enjoy!


  • You can sub bacon for pancetta. Just cut it into tiny pieces before frying, and drain the oil. 
  • Take the meats out to make it a vegetarian dish. 
  • Add some chili oil or more red pepper flakes if you want some additional heat! If you want less, scale back. 
  • Category: Side dishes
  • Method: Stovetop
  • Cuisine: Asian

Keywords: Brussels Sprouts, gochujang, vegetables

15 Responses

  1. I made this the other night. It was wonderful. My Brussels sprouts were big. I will blanch the big ones next time. But there will be a next time. I love Brussels sprouts especially roasted or raw so this give me an alternative way to make them. Love cooking and trying new recipes.

  2. SO. DANG. FLAVORFUL! This is now officially my new favorite way to make Brussels sprouts, it’s SO good that even my picky husband loved it.

  3. What I like most about these brussels is how easy they are to make. So few ingredients (only thing I needed to pick up was the gochujang) and the outcome is extremely flavorful!

  4. You have no idea just how much I adore gochujang. I put it in just about everything so when I saw this easy recipe with just a few ingredients which I had, I knew I had to try it. This made such a great side dish with some grilled chicken.

  5. The red chili paste on these Brussel sprouts is just phenomenal! My first time trying Gochujang on my Brussel sprouts and I loved it! Thanks for the amazing recipe!

  6. Served this to my hungry family last night and they LOVED it! We are all suckers for the savory and sweet combo so this was perfect! Will definitely be adding this to the rotation!

  7. Made this last night roasting is such a quick and easy way to make Brussels sprout’s. We sub the pancetta for shiitake mushrooms and loved the heat the gochujang brought to the sprouts

  8. Thank you for the explanation of gochujang! I’ve had it before but could never place the flavors! This is a really great pairing and I’m excited to try!

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Mila Clarke Buckley

Hi! I'm Mila.

I’m a millennial woman living with LADA (Latent Autoimmune Diabetes in Adults) after a type 2 diabetes misdiagnosis.  I love food, travel and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals

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