The Kimchi Chronicles: Gochujang Brussel Sprouts

So this weekend Daniel and I started watching The Kimchi Chronicles. I’ve been a fan of Jean-Georges Vongerichten’s restaurants here in New York City, so I was excited to watch the show. I didn’t know much about his wife Marja Vongerichten, but she is delightful to watch. It’s nice to see her finding her culture in Korea.

We got so excited we decided to make a Korean inspired dish using Gochujang. Here’s our recipe.

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Gochujang Brussel Sprouts


  • 1 pack of Brussel Sprouts
  • 2 Tablespoons of Gochujang, Korean Red Chili Pepper Paste
  • 2 Garlic cloves minced
  • 2 Garlic cloves chopped
  • 1 Tablespoon Rice Vinegar
  • 1 Teaspoon Sesame Oil
  • 2 Teaspoons Sesame Seeds
  • 1 Tablespoon Tamari/Soy Sauce
  • 2 Scallions Chopped
  • 2 Teaspoons of Sugar


Prepare the brussel sprouts. Clean them, chop off the ends, and cut them in half.

Prepare the sauce by mixing together the minced garlic, rice vinegar, sesame oil, sesame seeds, Tamari, Sugar, and Gochujang.

In a large flat-bottomed frying pan, heat enough oil to cover the base of the pan. Place the Brussels sprouts in the pan, with the cut side down, in a single layer. Scatter the garlic over the sprouts.

When the sprouts are just starting to caramelize turn them over and cook for another 3-5 minutes. When they are a couple minutes from being tender, add the sauce and quickly bathe the sprouts with the sauce. Top with scallions. That’s it! Make sure you serve hot!