The NYT wrote an article on putting Gochujang Butter in sugar cookies. Mind blown!
Having become recently obsessed with making a quick, 5-minute Homemade Gochujang, how could I not try this sweet and spicy Korean sauce on everything… including sugar cookies. So I did, and they were addicting!
So I decided to take that idea and create a Honey Gochujang Butter for roasted Brussels sprouts. I found a package of tofu in the fridge and threw it on the sheet pan for some protein (tofu really is a blank slate for flavor!)
This is such a fun twist on basic roasted Brussels Sprouts. Be careful though, I found myself eating the Honey Gochujang Butter with a spoon!
Happy Eating,
Monique
Roasted Brussels Sprouts with Honey Gochujang Butter
~a dozen large Brussels sprouts
2 tbls olive oil
3 tbls Gochujang (store-bought or homemade Gochujang)
3 tbls ghee or butter
1-2 tbls honey (or maple syrup)
salt and pepper to taste
Protein optional: 1 block of tofu
Toppings: toasted sesame seeds, 1 lemon, flaked salt
Preheat the oven to 425 degrees. If adding tofu, drain the tofu, wrap in a kitchen towel and set a heavy pan on it to release the liquid from the tofu block.
Uas a fork to smash together the gochujang, butter and honey (add less for less sweet flavor). Some chunks of butter are fine, it doesn’t need to be completely incorporated. Set aside.
Clean and thickly slice the Brussels sprouts, about four slices per sprout and place on a sheet pan. Tear the tufu into bite-sized chunks and add to the sheet pan. Drizzle everything on the pan with olive oil, salt and pepper, toss well. Bake for 15-20 minutes until the Brussels sprouts tofu are roasted.
Remove the pan from the oven. Pour the Hoeny Gochujang Butter over the top immediately. Use a spatulat to mix it all up, ensuring all sprouts and tofu and covered.
Top with toasted sesame seeds, zest from 1 lemon and a few pinches of flakey salt. Enjoy.