Spicy Gochujang Broccoli is an easy, flavor-packed side dish that turns simple vegetables into something truly crave-worthy. With tender broccoli coated in a sweet, savory, and gently spicy Korean-inspired sauce, this recipe is perfect for busy weeknights, meal prep, or when you want a healthy dish that still feels exciting.
This recipe comes together quickly, uses everyday ingredients, and pairs beautifully with rice, noodles, or your favorite protein. If you think broccoli is boring, this Spicy Gochujang Broccoli Recipe You’ll Love is about to change your mind.
Why You’ll Love This Spicy Gochujang Broccoli
This dish checks all the right boxes for a go-to vegetable recipe.
First, it is quick and simple. From start to finish, you can have it on the table in about 20 minutes. Second, the flavors are bold but balanced. Gochujang brings gentle heat and deep umami, while a touch of sweetness and acidity keeps everything bright and irresistible.
It is also versatile. Serve it as a side dish, turn it into a rice bowl topping, or add protein to make it a complete meal. Best of all, it is naturally plant-based and easy to adapt for gluten-free or low-sodium diets.
Ingredients for Spicy Gochujang Broccoli
Main Ingredients
- 1 1/2 pounds fresh broccoli florets
- 1 tablespoon neutral oil, such as avocado or vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Gochujang Sauce
- 2 tablespoons gochujang
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons water or vegetable broth
- 1 teaspoon sesame oil
For Garnish
- 1 tablespoon toasted sesame seeds
- Sliced green onions, optional
- Lime wedges, optional
Ingredient Notes and Substitutions
If you prefer less heat, reduce the gochujang to 1 tablespoon and add a little extra honey or maple syrup. For a gluten-free version, use tamari and confirm that your gochujang is labeled gluten-free.
To keep this recipe family-friendly, there is no alcohol used. If you want extra depth, vegetable broth works better than water in the sauce. If you are watching sodium, choose a low-sodium soy sauce and slightly increase the vinegar for balance.
Step-by-Step Instructions
Step 1: Prepare the Broccoli
Bring a large pot of water to a boil and lightly salt it. Add the broccoli florets and blanch for 2 to 3 minutes, just until they turn bright green and are tender-crisp. Drain immediately and rinse with cold water to stop the cooking. Set aside.
Step 2: Make the Sauce
In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, honey or maple syrup, water or broth, and sesame oil. The sauce should be smooth and pourable.
Step 3: Sauté the Aromatics
Heat the oil in a large skillet over medium heat. Add the garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to let them burn.
Step 4: Cook the Broccoli
Add the blanched broccoli to the skillet and toss to coat with the garlic and ginger. Cook for 2 to 3 minutes until the broccoli is heated through.
Step 5: Add the Sauce
Pour the gochujang sauce over the broccoli. Stir well and cook for another 2 to 3 minutes, allowing the sauce to thicken slightly and coat the broccoli evenly.
Step 6: Finish and Serve
Remove the skillet from heat. Sprinkle with toasted sesame seeds and garnish with green onions and lime wedges if desired. Serve immediately while hot.
Pro Tips for Success
- Do not overcook the broccoli during blanching. Tender-crisp texture works best.
- Adjust sweetness and spice to taste before adding the sauce to the pan.
- Use a wide skillet so the broccoli cooks evenly and the sauce reduces properly.
- Stir constantly once the sauce is added to prevent sticking or burning.
- Finish with sesame oil off the heat for the best flavor.
Flavor Variations
- Garlic Lovers: Add one extra clove of garlic for a stronger savory note.
- Citrus Twist: Stir in a teaspoon of fresh lime juice at the end.
- Nutty Crunch: Top with chopped roasted peanuts or cashews.
- Extra Spicy: Add a pinch of red pepper flakes or a little more gochujang.
- Sweet and Savory: Add a teaspoon of brown sugar for deeper sweetness.
Serving Suggestions
Spicy Gochujang Broccoli is incredibly versatile. Serve it as a side dish with steamed rice and grilled chicken or fish. Spoon it over jasmine rice or brown rice to create an easy vegetable bowl. It also pairs well with noodles, fried eggs, or tofu for a satisfying meatless meal.
For entertaining, serve it alongside other Asian-inspired dishes like stir-fried noodles or dumplings. The bold color and glossy sauce make it a beautiful addition to any table.
Storage and Freezing Instructions
Store leftover Spicy Gochujang Broccoli in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Freezing is not recommended, as broccoli can become mushy once thawed. For best texture and flavor, enjoy this dish fresh or refrigerated.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Protein | 4 g |
| Carbohydrates | 14 g |
| Fat | 6 g |
| Fiber | 4 g |
| Sodium | 480 mg |
Values are approximate and may vary based on ingredients used.
FAQ About Spicy Gochujang Broccoli
Is gochujang very spicy?
Gochujang has a moderate heat level with a touch of sweetness. It is more flavorful than fiery. You can easily adjust the amount to suit your taste.
Can I use frozen broccoli?
Yes, but fresh broccoli works best for texture. If using frozen, thaw and pat dry before cooking to avoid excess moisture.
Is this recipe vegan?
Yes, as long as you use maple syrup instead of honey. All other ingredients are plant-based.
Can I add protein to this dish?
Absolutely. Tofu, tempeh, or cooked chicken can be added during the stir-fry step to make it a complete meal.
What can I use instead of gochujang?
There is no perfect substitute, but a mix of mild chili paste and a little miso can work in a pinch.
Spicy Gochujang Broccoli
Equipment
- large pot for blanching broccoli
- colander
- large skillet
- mixing bowl
- whisk
Ingredients
- 1 1/2 lb fresh broccoli florets
- 1 tbsp neutral oil (avocado or vegetable oil)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp gochujang
- 1 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 tbsp water or vegetable broth
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- sliced green onions (optional)
- lime wedges (optional)
Instructions
- Bring a large pot of lightly salted water to a boil. Add the broccoli florets and blanch for 2 to 3 minutes until bright green and tender-crisp. Drain and rinse with cold water to stop the cooking.
- In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, honey or maple syrup, water or broth, and sesame oil until smooth and pourable.
- Heat the oil in a large skillet over medium heat. Add the garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant.
- Add the blanched broccoli to the skillet and toss to coat with the aromatics. Cook for 2 to 3 minutes until heated through.
- Pour the gochujang sauce over the broccoli. Stir well and cook for another 2 to 3 minutes until the sauce thickens slightly and coats the broccoli.
- Remove from heat and sprinkle with toasted sesame seeds. Garnish with green onions and lime wedges if desired, and serve immediately.
Notes
Nutrition
Final Thoughts
This Spicy Gochujang Broccoli Recipe You’ll Love proves that vegetables do not have to be boring. With minimal effort and maximum flavor, it is a dish you will want to make again and again. Whether you serve it as a side or turn it into a main, this recipe is a simple way to bring bold, Korean-inspired flavor to your table.
