Korean Spicy Bison with Brussels Sprouts

Korean Spicy Bison with Brussels Sprouts
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What Started it all:
Bison, Brussels sprout, sugar, oven


  • 1 pound bison, thinly sliced
  • 2 cups Brussels sprouts, halved
  • 2 tablespoons sugar
  • Korean red pepper paste (gochujang)
  • Soy sauce
  • Rice vinegar
  • Sesame oil
  • Garlic, minced
  • Ginger, grated
  • Green onions, chopped
  • Cooking oil
  • Salt
  • Black pepper


  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix 2 tablespoons of Korean red pepper paste (gochujang), 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, 1 tablespoon of sesame oil, minced garlic, and grated ginger to make the spicy sauce.
  3. Heat a pan over medium-high heat and add cooking oil. Stir-fry the bison slices until browned and cooked through. Remove from the pan and set aside.
  4. In the same pan, add a little more oil if needed and stir-fry the Brussels sprouts until they start to caramelize and turn tender.
  5. Add the cooked bison back into the pan with the Brussels sprouts.
  6. Pour the spicy sauce over the bison and Brussels sprouts. Stir well to coat everything evenly.
  7. Transfer the bison and Brussels sprouts to an oven-safe dish and bake for 10-15 minutes until the flavors meld together and the sauce becomes slightly caramelized.
  8. Garnish with chopped green onions and a sprinkle of black pepper.
  9. Serve hot with steamed rice.

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