Gochujang Marinade for Brussel Sprouts

I put this recipe together after tasting something similar on brussels sprouts. The one I tasted relied more on the soy sauce and had no gochujang. I put this on halved brussels sprouts and then roast them in the toaster oven.

6 oz. of soy sauce
2 oz. vegetable oil
1 oz. of rice vinegar
1 teaspoon of sesame oil
1 teaspoon of fish sauce
2 tablespoons of gochujang
1/2 teaspoon of xanthan gum
1/2 teaspoon of garlic

The xanthan gum acts as a thickener. It will stick better to the sprouts in the oven. I make this in a blender bottle and shake it up a few times here and there because the gochujang is very thick.

I don't think it's really necessary to "marinate" the sprouts. Just make sure the sauce gets in all the nooks and crannies.

I cook the brussel sprouts at 350°F until some of the outer leaves start getting black and crispy.

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