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Gochujang Brussels Sprouts

  • Author: Mila Clarke Buckley
  • 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. 
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Side dishes
  • Method: Stovetop
  • Cuisine: Asian

Keywords: Brussels Sprouts, gochujang, vegetables

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