When I was working in a Seoul kitchen years ago, I learned a lesson that’s stuck with me: vegetables can be the star of the show if you treat them right. One night, the head chef tossed roasted broccoli with a glossy, spicy-sweet gochujang butter. No meat. No noodles. Just broccoli, but I couldn’t stop eating it.
Fast forward to my home kitchen in Texas, where my five kids usually give vegetables the side-eye. I set a bowl of this Gochujang Broccoli on the table, and within minutes—gone. My youngest even asked if there was “more of that spicy candy broccoli.” That’s the magic of gochujang: it turns everyday greens into something crave-worthy.
What is Gochujang Broccoli?
Gochujang Broccoli is a Korean-inspired vegetable side dish where roasted or lightly charred broccoli gets tossed in a sauce made with gochujang (Korean fermented chili paste), butter, garlic, and a touch of sweetness. The result is tender-crisp broccoli coated in a luscious sauce that’s spicy, savory, and a little sweet.
Why You’ll Love This Gochujang Broccoli
- Flavor explosion – Gochujang delivers a perfect balance of heat, umami, and sweetness.
- Simple ingredients – Mostly pantry staples once you have gochujang.
- Versatile – Works as a side dish or vegetarian main over rice or noodles.
- Quick to make – Ready in about 20 minutes.
- Family-approved – The heat is mellow enough for most spice-shy eaters when balanced with butter and honey.
Tips for Making the Best Gochujang Broccoli
- Roast broccoli at high heat (425°F/220°C) for deep flavor and crispy edges.
- Use fresh broccoli for the best texture; frozen can work if roasted straight from frozen.
- Balance spice with sweetness—honey, maple syrup, or brown sugar work well.
- For a vegan version, swap butter with a good olive oil or vegan butter.
- Don’t drown the broccoli—toss just enough sauce to coat.
How to Make Gochujang Broccoli
Ingredients
- 1 1/2 lbs broccoli florets
- 2 tbsp olive oil
- 1/4 tsp salt
- 3 tbsp unsalted butter (or vegan butter)
- 2 tbsp gochujang (adjust to taste)
- 1 tbsp honey (or maple syrup)
- 2 cloves garlic, minced
- 1 tsp rice vinegar or lime juice (optional, for brightness)
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Step-by-Step Instructions
- Preheat oven – Set to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
- Roast broccoli – Toss florets with olive oil and salt. Spread in a single layer and roast for 15–18 minutes, flipping halfway, until edges are browned.
- Make the sauce – In a small saucepan, melt butter over medium heat. Stir in garlic, cook for 30 seconds, then whisk in gochujang, honey, and vinegar.
- Toss together – Transfer roasted broccoli to a mixing bowl. Pour sauce over and toss until evenly coated.
- Serve – Garnish with sesame seeds and green onions. Serve hot.
You Must Know
- Gochujang comes in different spice levels—look for “mild” if you prefer less heat.
- The sauce can be made ahead and reheated before tossing with broccoli.
- Works with grilled broccoli for a smoky twist.
Top Tips for Perfecting Your Gochujang Broccoli
- Don’t overcrowd the pan—overlapping florets steam instead of roast.
- Use convection mode if you have it for extra crisp edges.
- Taste the sauce before tossing to adjust spice or sweetness.
Storing and Reheating Tips
- Fridge – Store in an airtight container for up to 3 days.
- Reheat – Warm in a skillet over medium heat to keep texture; avoid microwaving for too long.
- Freezer – Not recommended, as broccoli can turn mushy after thawing.
Helpful Notes
- Great alongside grilled chicken, salmon, or tofu.
- Can double the sauce for drizzling over rice.
- If you can’t find gochujang, substitute with a mix of miso paste, chili paste, and honey.
Tips from Well-Known Chefs
- Maangchi often suggests adding a touch of toasted sesame oil at the end for aroma.
- Roy Choi recommends balancing gochujang with acidity—try lemon or rice vinegar.
- David Chang likes to pair gochujang vegetables with a creamy element like yogurt sauce.
Common Mistakes to Avoid
- Using too much sauce—broccoli should be coated, not soggy.
- Adding sauce before roasting—it can burn in the oven.
- Not tasting your gochujang—brands vary in sweetness and heat.
FAQs – Gochujang Broccoli
Does broccoli go with gochujang?
Yes! Broccoli’s mild, slightly nutty taste pairs perfectly with the bold, spicy-sweet umami of gochujang.
What vegetables go best with gochujang?
Carrots, sweet potatoes, Brussels sprouts, cauliflower, mushrooms, zucchini, spinach, and bok choy are all great matches.
What does gochujang pair with?
It pairs well with chicken, beef, tofu, seafood, rice, noodles, and eggs. It’s excellent in marinades, soups, and dipping sauces.
What sauce is nice with broccoli?
Options range from creamy cheese sauce or tahini dressing to soy-garlic glaze, teriyaki, peanut sauce, and spicy gochujang butter.
Tools You’ll Need
- Baking sheet
- Mixing bowls
- Small saucepan
- Spatula or wooden spoon
- Chef’s knife
- Cutting board
Conclusion
Gochujang Broccoli isn’t just a side—it’s a statement. With minimal prep and maximum flavor, it’s the kind of dish that can make even the pickiest eater ask for seconds. Whether you serve it alongside grilled meat or as the main event over steamed rice, it’s a recipe worth keeping in regular rotation.
Print
Gochujang Broccoli
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Roasted broccoli tossed in a spicy-sweet gochujang butter sauce. A quick and bold-flavored Korean-inspired side dish ready in 20 minutes.
Ingredients
- 1 1/2 lbs broccoli florets
- 2 tbsp olive oil
- 1/4 tsp salt
- 3 tbsp unsalted butter (or vegan butter)
- 2 tbsp gochujang
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp rice vinegar or lime juice
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss broccoli with olive oil and salt. Spread in a single layer and roast 15–18 minutes, flipping halfway.
- In a small saucepan, melt butter over medium heat. Add garlic, cook 30 seconds, then stir in gochujang, honey, and vinegar.
- Transfer broccoli to a bowl, pour sauce over, and toss to coat.
- Garnish with sesame seeds and green onions. Serve hot.
Notes
Adjust gochujang amount to your preferred spice level. For vegan, use plant-based butter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Gochujang Broccoli, Korean Broccoli Recipe, Spicy Roasted Broccoli
