Take broccoli from ‘blah’ to ‘wow’ with this recipe for Roasted Broccoli with Gochujang Butter! It’s an anything-but-ordinary side dish you’ll want to make on repeat. Instructions for the oven and air fryer are included!

What’s Included In This Post
Gochujang is one of my favorite Korean condiments and I’ll always look for an excuse to use it. I love it in pretty much everything, like soups, stews, sauces, and my Gochujang Butter. You can always find this homemade compound butter in my fridge because it adds rich, umami flavor to everything.
Lately, I’ve been using it non-stop to make this easy roasted broccoli recipe. By tossing roasted broccoli florets with a little melted gochujang butter, you get a simple side dish that’s practically exploding with spicy, savory, and buttery flavors! Best of all, it’s quick, easy, and versatile enough to pair with everyday dinners.

What is Gochujang?
As I said in my list of 10 Essential Korean Ingredients, gochujang (Korean red pepper paste) is key for Korean cooking at home. This popular condiment is made from gochugaru (Korean red chili powder), glutinous rice, fermented soybean powder, barley malt powder, and salt. It has a nice kick of heat but its savory and sweet undertones keep it balanced.

And as no surprise to anyone, gochujang paste is used in endless Korean dishes. It adds a nice spicy depth to tteokbokki, soups and stews, sauces, stir fries, and so much more. You can even use it to add heat to all kinds of non-traditional recipes, like the gochujang butter in this recipe and my Korean-Inspired Gochujang Meatballs.
Roasted Gochujang Broccoli Ingredients
You just need a few simple ingredients to make this Korean-inspired broccoli side dish:
- Broccoli. Chop the broccoli crowns into florets yourself or save time with pre-chopped broccoli.
- Oil, like olive oil or vegetable oil.
- MSG seasoning. If you’ve been thinking about cooking with less salt but NOT with less flavor, MSG seasoning is the answer. Monosodium glutamate is a white crystallized seasoning you can combine with other seasoning mixes or use as an umami flavor source (similar to salt). Check out my post, Cooking with MSG: A Beginner’s Guide to Umami Flavor, to find more ways to use this tasty and safe seasoning!

For the gochujang butter, you’ll need:
- Unsalted butter. Remember to take the butter out of the fridge 30 minutes to 1 hour before making the gochujang butter. Softened butter is much easier to work with and combine with other ingredients.
- Gochujang. As a must-have Korean pantry staple, this spicy, savory, and subtly sweet Korean red pepper paste comes in a small plastic tub and can usually be found in the international aisle of most major grocery stores, in Asian grocery stores, and in Korean markets.
- Garlic cloves
- Toasted sesame oil
- Sugar (white or brown depending on what you have at home and/or your taste preferences).
(full ingredient list and quantities in the recipe card below)
Street Smart Nutrition Tip: Gochujang comes in a range of spice levels. I find that medium gochujang gives the butter just the right amount of heat but you can select the one that’s right for your taste preferences. Hot can be extremely spicy and mild is just a little spicy.
How to Make Roasted Broccoli with Gochujang Butter
If you’ve roasted broccoli before, you can make this easy broccoli side dish. The gochujang butter comes together in no time and can even be prepped days or weeks in advance.

Here’s how to make this Korean-inspired side dish:
- Make the gochujang butter if you haven’t already.
- Wash and slice the broccoli into florets or bite-sized pieces.
- Add the florets to a bowl and season with the oil and MSG. Toss to coat.
- Transfer the broccoli to a parchment-lined baking sheet or sheet pan and spread it into an even layer. Roast the broccoli until it’s tender and browned in some spots. If you’re using an air fryer, scroll to the recipe care for alternative instructions!
- Transfer the roasted broccoli to a large bowl and add the gochujang butter. As the butter melts, toss the broccoli to coat.
- Serve hot with your favorite mains and sides. Enjoy!


Street Smart Nutrition Tip: To reduce food waste, peel and chop up the broccoli stems and stalks. You can always save them for a batch of homemade stock, too.

Gochujang Broccoli Serving Suggestions
The gochujang butter-slathered broccoli is so good, you’ll want to eat it right out of the bowl. No judgment here if you do! Enjoy each floret as-is or dunk them into a side of kewpie mayo for a little more richness. Yum!
If you can resist eating it from the bowl, I recommend pairing the gochujang broccoli with a variety of main dishes and sides. Here are some suggestions:
- Add a light garnish of toasted sesame seeds or chopped green onions.
- Serve it next to grilled steaks, pork chops, chicken, or shrimp. Honestly, roasted broccoli goes well with any protein you love!
- Pair it with even more vegetable side dishes, like roasted potatoes, mashed cauliflower, and Korean cucumber salad.
- Use it as a spicy-ish topping and for a pop of green on grain bowls. It’d be a perfect fit for these Ground Beef Bulgogi Bowls and this Korean Tuna Rice Bowl.
- It’s a perfect side dish for this Furikake Salmon or any salmon dinner you love.
- Use it as a flavor-packed substitute for the plain roasted broccoli in any recipe, like this Easy Beef and Broccoli.

Gochujang Broccoli Storage Tips
The roasted broccoli with gochujang butter is best served while it’s still hot. If you end up with leftovers, transfer them to an airtight container and store them in the fridge for up to 4 days.
The extra gochujang butter will keep for up to 2 weeks in the refrigerator as well. Keep it in an airtight container or roll it into a tight log using parchment paper to keep it fresh.
To reheat, lay the broccoli on a baking sheet and warm it in a 350ºF oven or air fryer for 5 to 10 minutes or until it’s warmed through. Add a small knob of butter on top when it’s done, wait for it to melt, and toss to coat. This will bring back a little more flavor.

Roasted Broccoli with Gochujang Butter
Ingredients
- 1 large crown of broccoli, about 3 ½ to 4 cups
- ½ tbsp olive oil or vegetable oil
- ¼ tsp All-Purpose MSG Seasoning, or salt and pepper to taste
- 2-3 tbsp Gochujang Butter
Gochujang Butter
- 1 stick unsalted butter, warmed to room temperature
- 1 to 1 ½ tbsp gochujang, Korean red pepper paste
- 2 cloves garlic, grated or finely minced
- 1 ½ tsp toasted sesame oil
- 1 tsp white or brown sugar
Instructions
Prep Instructions
- Slice the head of broccoli into florets. To reduce food waste, include the stems and stalk by peeling with a handheld potato peeler. Slice into ¼” thick slices.
- Toss the chopped broccoli with the oil, and seasoning (or salt and pepper to taste).
Oven Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper. Spread the seasoned broccoli in a single layer, then bake for 16 to 18 minutes.
- Once the broccoli is browned and fully cooked, remove from the oven. Transfer to a large mixing bowl or serving bowl and add the gochujang butter. As the butter melts, toss the roasted broccoli to ensure it’s evenly coated.
- Serve hot with your main entree and other side dishes.
Air Fryer Instructions
- Preheat the air fryer basket to 375 degrees F (or closest setting).
- Place the seasoned broccoli in the pre-heated basket in a single layer. Cook for 8 minutes, shaking halfway through.
- Once cooked, transfer to a large mixing bowl or serving bowl and add the gochujang butter. As the butter melts, toss the roasted broccoli to ensure it’s evenly coated.
- Serve hot with your main entree and other side dishes.
Notes
Nutrition
Roasted Broccoli FAQs
Can I air fry the broccoli instead?
Yes! Follow these steps to air fry the broccoli florets:
- Lay the seasoned broccoli in a single layer in the air fryer basket.
- Air fry at 360ºF for 6 to 8 minutes, shaking halfway through.
- Transfer it to a large bowl and add the gochujang butter. Wait for the butter to melt before tossing it to coat.
- Serve warm and enjoy!
How else can I use gochujang butter?
The homemade gochujang butter is a fantastic and flavorful compound butter you can melt and drizzle over other vegetable side dishes, top on a seared steak, toss with cooked pasta, or stir into mashed potatoes. Have fun with it!
Do I have to use broccoli?
Not if you don’t want to! The gochujang butter is fantastic on all kinds of other roasted vegetables, from cauliflower florets to white potatoes. You’re more than welcome to swap the broccoli for any vegetable you love or have on hand.
Is gochujang gluten-free?
Gochujang is not inherently gluten-free because it’s made with barley malt. To make this recipe gluten-free, pick up a brand of gluten-free gochujang.

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Cheers to more fearlessly nourishing meals!
Questions & Reviews
I love the broccoli with the gochujang butter. I’ve never had anything like it before.
This was so delicious! I love the Gochujang butter idea on the broccoli! I ate the whole thing!
This was amazing! The gochujang butter added such a unique and flavorful twist. It was crispy on the outside and tender on the inside. I’ll definitely be making this again and again.
This roasted broccoli recipe is pure genius! The gochujang butter added just the right amount of spice and richness. I used the air fryer method, and it came out perfectly crispy. This will be my go-to broccoli recipe from now on!
The flavors here are really well-balanced, and it’s such a great way to switch things up.