Boil the Brussels Sprouts First: Bring a small pot of water to a boil over high heat. Once it’s bubbling, add the Brussels sprouts and let them cook for about 6–8 minutes, until just tender. Drain them well once they’re done.

Brown the Butter for Extra Flavor: While the Brussels sprouts are cooking, melt the butter in a separate small pot over medium heat. Let it go past the melting point until it starts to brown and smell nutty—this adds a deep, rich flavor to the final dish.

Make the Sweet and Spicy Sauce: Remove the browned butter from the heat and stir in the brown sugar, gochujang, sesame oil, soy sauce, and minced garlic. Mix everything together until you have a smooth, spicy-sweet glaze.

Preheat the Air Fryer: Set your air fryer to 390°F and let it preheat while you get the sprouts ready to crisp.

Coat Brussels Sprouts in the Gochujang Sauce: Add the drained Brussels sprouts to the sauce and stir well so each one is fully coated in that delicious Korean-style glaze.

Air-Fry Until Crispy and Caramelized: Transfer the coated Brussels sprouts into the air fryer basket. Drizzle 1 tablespoon of oil over the top to help them crisp up. Air-fry for 5–8 minutes, giving them a quick stir or shake about halfway through to ensure even cooking.