Turn veggies into an entirely craveable side dish with this crispy Brussels sprouts recipe!
This flavor-packed, Korean-inspired dish is made by frying Brussels sprouts in a shallow layer of oil until golden. Then they’re tossed in a spicy gochujang garlic glaze.
If you love Brussels sprouts and bold flavors, this is one side dish you’ve got to try.
Crispy Brussels sprouts are pan-fried to perfection, and then tossed in a tangy sauce made with gochujang (fermented Korean chili paste), tamari, rice vinegar, sesame oil, agave syrup, and a pinch of salt.
The sauce gets in all of the Brussels sprouts’ nooks and crannies, making it an entirely craveable dish that keeps you going back – bite after bite.
This dish was inspired by one of my go-to orders at Dumpling Darling, a now shuttered Iowa restaurant.
When they closed for good, I knew I’d have to find a new way of satisfying my regular cravings.
So I started whipping up my own version. I was happy to discover that it was easy to recreate with just 9 ingredients and 30 minutes in the kitchen. (I also re-made their chipotle tofu dumplings, which pair beautifully with the sprouts!)
I hope you love it as much as I do!
In this post:
Why readers love this recipe
“This was FANTASTIC!!!! The perfect blend of head, umami, and tang.” – Glenda
Ingredients
Here are the ingredients you will need to make this recipe.
Gochujang: A Korean fermented chili paste that's rich, spicy, and savory with deep umami flavor. Find it in Korean grocery stores, natural food stores, Trader Joe's, and online.
Tamari: A Japanese-style soy sauce that adds saltiness and umami. You can substitute regular soy sauce or liquid aminos if preferred.
Rice vinegar: A mild vinegar that adds bright tang and balance. Available alongside other vinegars or Asian ingredients at most grocery stores.
Toasted sesame oil: An oil made with toasted sesame seeds that adds wonderful nuttiness. (A little goes a long way!) Look for it in the center aisles of the grocery store with other Asian ingredients or at Trader Joe's.
Agave syrup: A natural sweetener that balances the glaze. Can be swapped with maple syrup.
Garlic: If possible, use a rasp-style grater or garlic press, so that the garlic is fine and really seeps into sauce.
Salt: Just a pinch or two makes the flavors pop.
Avocado oil: My go-to is avocado oil, but any neutral-flavored, high heat cooking oil works for frying the Brussels sprouts.
Brussels sprouts: Look for sprouts that are roughly the same in size, tightly compact, and bright green.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. In a large mixing bowl, combine the following with a whisk:
- Gochujang
- Tamari
- Rice vinegar
- Toasted sesame oil
- Agave syrup
- Minced garlic
- Salt
Then set aside for later.
Gadget tips: While you can just mince the garlic, I recommend using a garlic press or grater, so that it becomes almost like a garlic paste, which really infuses into the sauce.
2. Remove ends from Brussels sprouts, and cut the sprouts in half.
3. Fill a large skillet with a shallow layer of avocado oil & bring to a medium high heat. Cook the Brussels sprouts for about 5 minutes on each side. (Don’t flip them until they’re nice and dark brown.)
Don’t overfill the skillet. For crispy, evenly browned Brussels sprouts, don’t put too many in the pan. The sprouts need some room around them. So for this recipe, you’ll likely have to cook in batches.
4. Once the Brussels sprouts are dark brown on both sides, move them to a lined plate to drain. Add a pinch of salt. Then cook the remaining Brussels sprouts the same way.
5. Once all of the Brussels sprouts have been fried and drained, move them to the bowl with the gochujang glaze. Use a large spoon to toss the fried Brussels sprouts, until they are evenly coated.
6. Transfer them to a serving dish.
Serving ideas
Gochujang glazed Brussels sprouts make a terrific side dish with any of the following recipes:
Storage instructions
Store leftovers in an airtight container in the fridge. They will keep for 3 to 4 days.
Reheat in the microwave or in a skillet on the stove until warm.
FAQ
When frying Brussels sprouts, don't overcrowd the pan, use medium-high heat, and let the sprouts sear undisturbed for maximum browning.
Yes, this recipe can be made gluten-free by choosing gluten-free varieties of tamari and gochujang.
I haven’t made them that way for this recipe, but I think it would work well.
Put halved Brussels sprouts on a baking sheet (lined with parchment paper, if desired), and toss with a drizzle of avocado oil.
Roast at 425 degrees for 20 to 25 minutes, stopping once halfway through to flip, until fork tender & browned. (The exact timing will vary, depending on the size of your sprouts.)
Once they are nicely browned, remove them from the oven, add a pinch of salt, and toss in gochujang glaze.
(For a full oven roasted Brussels sprouts recipe, see my popular roasted Brussels sprouts with apples and caramelized onions.)
📖 Recipe
Crispy pan-fried Brussels sprouts with gochujang garlic glaze
Ingredients
- 1 Tablespoon gochujang
- 4 teaspoons tamari
- 1 teaspoon rice vinegar
- ¼ teaspoon toasted sesame oil
- ¼ teaspoon agave syrup
- 1 garlic clove minced, grated, or pressed
- Pinch of salt
- Avocado oil for frying, or other high heat oil
- 14 ounces Brussels sprouts halved with ends removed
Instructions
- In a large mixing bowl, combine gochujang, tamari, rice vinegar, toasted sesame oil, agave syrup, minced garlic, and salt with a whisk. Once it's totally smooth, set it aside for later.
- Fill a large skillet with a shallow layer (about half an inch) of avocado oil. Bring to a medium high heat. When the oil looks hot enough, put one of the outer leaves from the Brussels sprouts into the skillet. If bubbles immediately form around it, the oil is hot enough for frying.
- Add the halved Brussels sprouts face down into the oil, being careful not to overcrowd. (You'll likely have to work in a couple of batches.) Don't move the Brussels sprouts for about 5 minutes, so that they can get nice and dark, almost to the point of burning.
- Check one of the Brussels sprouts. If it looks good & dark, then flip all of them with a spatula. Let them cook on that side, being careful not to move them, for another 5 minutes.
- Once the Brussels sprouts are dark brown on both sides, move them to a towel-lined plate to drain. Add a pinch of salt.
- Then cook the remaining Brussels sprouts the same way.
- Once all of the Brussels sprouts have been fried & drained, move them to the bowl with the gochujang sauce. Use a large spoon to toss the fried Brussels, until they are evenly coated.
- Transfer the Brussels sprouts to a serving dish, making sure not to leave any sauce behind.
Watch how to make it
Notes
Nutrition
Glenda Stormes-Bice
HOLY Gucci Jang!! This was FANTASTIC!!!! The perfect blend of head, umami, and tang. I came home late and only prepped about six, sizeable sprouts (air fryered) but I used ALL the sauce. And licked the bowl. 🙂 I’m gonna have to multiply that recipe to make a gallon if I make 14oz. LOL
And yes, voice to text on my phone changes gochujang to Gucci Jang so that is what we officially call in in our family. 🙂
Cadry Nelson
Excellent! That’s so great to hear, Glenda! Thank you for letting me know. More Gucci Jang all around! 😀