Description
This dish has it all – sweet, salty, spicy, crunchy and fresh. You’re going to love my Gochujang brussels sprouts!
Ingredients
Units
Scale
- 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
Instructions
- First, rinse your brussels sprouts and dry them thoroughly.
- 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).
- Turn your stove on to medium-high heat.
- In a bowl, combine gochujang, kosher salt, honey, garlic and avocado oil.
- Put your brussels sprouts in the mixture and coat thoroughly, set aside.
- 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.
- As your pancetta crisps up pour in your brussels sprouts and mixture into the pan.
- Cook until brussels sprouts have some char, and are cooked through (about 10 minutes).
- Take off the heat and enjoy!
Notes
- 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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side dishes
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 141
- Sugar: 7.6 g
- Sodium: 671.9 mg
- Fat: 7 g
- Carbohydrates: 17.4 g
- Fiber: 5 g
- Protein: 5.3 g
- Cholesterol: 4.6 mg
