Gochujang Brussels Sprouts

1/2 cup Korean gochujang.

3 tablespoons 

vegetable oil, divided  

1/4 cup coconut aminos  

3 tablespoons honey 

1 pound Brussels sprouts, quartered 

Whisk together gochujang, 1 tablespoon oil, coconut aminos, and honey in a small mixing bowl. Season with salt. 

Heat a large cast-iron skillet over medium-high heat. Add remaining oil to the pan, then add Brussels sprouts.

Cover and cook for 2 minutes. Then remove lid and stir-fry uncovered for 2 minutes more, stirring occasionally to brown all sides. Turn down heat if needed if any are getting too brown. Add gochujang sauce and stir-fry for 1-2 minutes more to coat. Sprinkle with sesame seeds and serve.