Gochujang Brussels Sprouts

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


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.


Gochujang Brussels Sprouts

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

  • Author: Mila Clarke Buckley
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 cups 1x
  • Category: Side dishes
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Diabetic


  • 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. 

Keywords: Brussels Sprouts, gochujang, vegetables