Gochujang Brussels Sprout

By Connor Forbes

I was messing around in the kitchen, as I am one to do, looking for an interesting twist on my regular Brussels sprouts. The dish I was making was a simple family meal of Chicken, Brussels sprouts and rice. And if there is one thing I don’t like in a meal, it is a boring meal. So, I went searching in my refrigerator and found some gochujang paste knocking around forgotten in the back of a shelf. That is when this recipe was conceived.

Gochujang is a Korean chili pepper paste that is a low rumbly heat with a bit of saltiness.

Ingredients

· 1 lb Brussels Sprouts halved

· 1 tbsp Cooking Oil

· 1 heaping tbsp Gochujang Paste

· 2 tbsp water

To Make

In a medium sized pan, add the oil. Heat over medium heat until a little shimmery. Add the Brussels Sprouts and cook 3 minutes. Stir and cook another 3 minutes. Remove Sprouts from pan and add gochujang and water. Mix thoroughly and simmer for 1 minute to allow to thicken. Add back in Brussels Sprouts and stir, coating sprouts evenly. EAT!

*I added bell pepper too but that is totally optional. Cooked the same way as the sprouts.

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