Crispy pan-fried Brussels sprouts with gochujang garlic glaze
This recipe was inspired by one of my favorite restaurant orders! Crispy pan-fried Brussels sprouts are tossed in a sticky gochujang garlic glaze for an entirely craveable side dish.(For alternative oven roasting or air frying instructions, see the notes section below.)
Servings: 4 people
Calories: 102kcal
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.
Video
Notes
Nutrition information disclaimer: Nutrition information is an estimate and includes approximately 1½ Tablespoons of oil absorbed during frying. Actual values may vary based on cooking method, pan size, and how well the Brussels sprouts are drained.
Alternative baking instructions
Prefer to bake in the oven instead of pan fry? Put the halved Brussels sprouts on a baking sheet (lined with parchment paper, if desired), and toss with a drizzle of avocado oil.
Roast at 400 degrees for 20 minutes, stopping once halfway through to flip, until fork tender & browned. (Don't flip the Brussels sprouts until they're browned on one side. If your sprouts are on the large side, you may need to cook about 5 minutes longer.)
Once they are nicely browned on both sides, remove them from the oven, add a pinch of salt, and toss in gochujang glaze.
Alternative air frying instructions
Prefer to air fry? Because Brussels sprouts don't have a lot of moisture on their own, I recommend partially steaming/cooking them in the microwave before air frying, so that they aren't dry inside.
Put the halved Brussels sprouts into a microwave-safe bowl with ⅓ cup of water. Microwave for 2 minutes, and drain.
Put the drained Brussels sprouts into the air fryer basket, and air fry at 400 degrees for 4 minutes to remove any excess water. Then stop, spray the sprouts with oil, and add a pinch of salt. Continue air frying 6 to 7 minutes more, until perfectly browned. (If they're not browning well enough, add another spray of oil.)
Once the Brussels sprouts have browned to your liking, move them to the mixing bowl with gochujang glaze, and toss with a spoon until evenly covered.
Nutrition
Calories: 102kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 434mg | Potassium: 417mg | Fiber: 4g | Sugar: 3g | Vitamin A: 756IU | Vitamin C: 85mg | Calcium: 45mg | Iron: 2mg
