Easy Gochujang Broccoli

I love making this easy gochujang broccoli when I want a quick vegetable side dish with bold flavor. The spicy, slightly sweet sauce coats the broccoli beautifully and transforms a simple ingredient into something vibrant and satisfying. It’s one of my favorite ways to add excitement to a weeknight meal.

Why You’ll Love This Recipe

I love how quickly this recipe comes together. With just a few ingredients and minimal prep, I can have a flavorful side dish ready in under 20 minutes.

I also enjoy the balance of heat and sweetness. The gochujang gives the broccoli depth and spice, while a touch of sweetness rounds everything out. It pairs well with rice, noodles, or grilled proteins.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups broccoli florets
1 tablespoon olive oil or sesame oil
2 cloves garlic, minced
2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon honey or maple syrup
1 teaspoon rice vinegar
1 teaspoon sesame oil (optional)
1 teaspoon sesame seeds (optional garnish)
1 tablespoon sliced green onions (optional garnish)

Directions

1. I wash and cut the broccoli into evenly sized florets.

2. I heat olive oil or sesame oil in a large skillet over medium heat.

3. I add the broccoli and sauté for about 5–7 minutes until it becomes tender-crisp.

4. I stir in the minced garlic and cook for about 30 seconds until fragrant.

5. In a small bowl, I mix the gochujang, soy sauce, honey or maple syrup, and rice vinegar.

6. I pour the sauce over the broccoli and toss well to coat evenly.

7. I cook for another 2–3 minutes, allowing the sauce to slightly thicken and glaze the broccoli.

8. I drizzle with a little sesame oil if I want extra depth of flavor.

9. I garnish with sesame seeds and sliced green onions before serving.

Servings and timing

This recipe serves about 3–4 people as a side dish.

Prep time: 5–10 minutes
Cook time: 10 minutes
Total time: 15–20 minutes

Variations

I sometimes roast the broccoli instead of sautéing it. I toss it in oil and roast at 425°F (220°C) for about 20 minutes, then coat it with the sauce at the end.

For extra protein, I add crispy tofu or toss in some cooked shrimp.

If I want it spicier, I add a pinch of red pepper flakes or a little extra gochujang. For a milder version, I reduce the gochujang and add a bit more honey.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm the broccoli in a skillet over medium heat for a few minutes until heated through. I can also microwave it, though the texture will be softer.

FAQs

Is gochujang very spicy?

I find gochujang moderately spicy with a slightly sweet and savory flavor. I adjust the amount depending on how much heat I want.

Can I make this recipe vegan?

Yes, I use maple syrup instead of honey to keep it fully plant-based.

Can I use frozen broccoli?

Yes, I thaw and drain it first to remove excess moisture. I sauté it a little longer to evaporate any remaining water.

What can I serve this with?

I like serving it with steamed rice, noodles, grilled chicken, tofu, or as part of a larger Asian-inspired meal.

Can I prepare the sauce ahead of time?

Yes, I mix the sauce ingredients in advance and store them in the refrigerator for up to a week. I stir it well before using.

Conclusion

I find this easy gochujang broccoli to be one of the simplest ways to make vegetables exciting. It’s bold, slightly spicy, and packed with flavor. Whenever I want a quick and vibrant side dish, I make this recipe and enjoy every savory bite.