I adore brussel sprouts and cannot get enough of gochujang. The mixture of the two makes for a perfect addition to rice or a protein of your choice. 
 
Yield 4 servings
 
1 lb. brussel sprouts, halved lengthwise
3 Tbsp olive oil
Salt and pepper
1 red bell pepper, sliced, seeds and veins removed 
1 onion, sliced
2 Tbsps sesame oil
2 Tbsps gochujang
¼ cup tamari
1 Tbsp rice vinegar
1 tsp maple syrup 
 
Preheat oven to 400℉
 
Toss the brussel sprout halves with olive oil and season with salt and pepper. Place the sprouts in a baking dish and cook until fork tender. Approximately 20 minutes
 
While the sprouts are baking, sauté the peppers and onions in sesame oil in a skillet on medium heat. Sauté until softened, and the onions begin to caramelize. 
 
Combine the gochujang, tamari, rice vinegar, and maple syrup in a small bowl. 
 
Once the brussel sprouts are out of the oven, place them in a large bowl along with the peppers and onions. Pour the gochujang mixture over the vegetables and toss to coat. Season with salt and pepper and serve. 
 
Just Salt It, and enjoy!