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Fried Kimchi Brussels Sprouts
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These Brussels sprouts are tossed in chopped kimchi and the juices to add a tangy flavor, then deep fried in oil until they’re crispy and caramelized on the outside and soft and tender on the inside. I serve the fried kimchi Brussels sprouts with a drizzle of homemade cilantro and crispy bacon. This dish is based off of one of my favorite appetizers at Chuck’s Fish in Tuscaloosa, AL. It makes a great side to simple pan-fried white fish or mini beef wellington.
Key Ingredients in This Recipe
- Brussels Sprouts – Look for tight heads of Brussels sprouts about 1-2″ in diameter. Remove any yellowing leaves from the outside of the sprouts. I cut them in half before frying them so the cut side caramelizes while the inside remains soft.
- Kimchi – Napa cabbage is first soaked in a salty brine to kill any bacteria. It’s then rubbed with spices (typically gocharu, Korean red pepper flakes) and fermented until it becomes the pungent, tangy Korean favorite that’s good on everything from noodles to dumplings. I chop the kimchi and toss it with the Brussels sprouts before they are fried.
- Bacon – Bacon adds a salty finish sentence!
- Mayonnaise – The mayo is blended with the cilantro and lime juice to create an acidic and herby sauce.
- Lime – Lime juice adds a touch of acid to the aioli to balance the richness of the mayonnaise.
- Cilantro – Cilantro adds an aromatic flavor to the aioli drizzled over the fried Brussels.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Air Fry Brussels Sprouts
While I recommend deep-frying the Brussels sprouts, they can also be served air fried. To air fry the Brussels sprouts, first sauté the bacon, then toss the halved Brussels sprouts and kimchi in the rendered bacon fat or 2 tablespoons (28g) of vegetable oil. Air fry at 375ºF (190ºC) until crispy and soft, about 20 minutes. Serve as directed below.
Swaps and substitutions
- If you don’t want to use a blender, you can finely chop the cilantro and stir it into the mayo with the lime juice.
How to Make Kimchi Brussels Sprouts with Bacon
Add the mayonnaise, garlic, lime zest and juice, and cilantro to the bowl of a food processor. Blend until the sauce is smooth.
Add the bacon to a medium sauté pan over medium heat, and cook, until the fat has rendered and the bacon is crispy, about 5 minutes.
Add enough oil to a large cast iron pan or Dutch oven pot to reach 2” up the side. Heat oil to 375ºF (190ºC). In a large bowl, combine the Brussels sprouts and kimchi, using your hands to rub the kimchi into the Brussels sprouts to season them. Working in batches, fry the Brussels sprouts until they are deeply browned and crispy, but not burnt, about 3 minutes. Remove to a paper towel-lined plate to drain. Repeat with the remaining Brussels sprouts.
Arrange the crispy fried Brussels sprouts on a platter or serving bowl and drizzle with the cilantro aioli. Top with the sesame seeds. Serve hot.
Other Recipes to Try
If you enjoy this Brussels sprouts recipe, give these a try:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Fried Kimchi Brussels Sprouts with Bacon
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Ingredients:
Cilantro aioli:
- ⅓ cup mayonnaise
- 1 clove garlic, minced
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- ⅓ cup packed cilantro, chopped
Kimchi Brussels sprouts:
- ½ pound applewood smoked bacon, thinly sliced
- Vegetable oil, as needed for frying
- 1 pound Brussels sprouts, trimmed and halved
- ½ cup napa cabbage kimchi, finely chopped
- 1 teaspoon toasted sesame seeds
Instructions:
Cilantro aioli:
- Add the mayonnaise, garlic, lime zest and juice, and cilantro to the bowl of a food processor. Blend until the sauce is smooth.
Kimchi Brussels sprouts:
- Add the bacon to a medium sauté pan over medium heat, and cook, until the fat has rendered and the bacon is crispy, about 5 minutes.
- Add enough oil to a large cast iron pan or Dutch oven pot to reach 2” up the side. Heat oil to 375ºF (190ºC).
- In a large bowl, combine the Brussels sprouts and kimchi, using your hands to rub the kimchi into the Brussels sprouts to season them.
- Working in batches, fry the Brussels sprouts until they are deeply browned and crispy, but not burnt, about 3 minutes. Remove to a paper towel-lined plate to drain. Repeat with the remaining Brussels sprouts.
For serving:
- Arrange the crispy fried Brussels sprouts on a platter or serving bowl and drizzle with the cilantro aioli. Top with the sesame seeds. Serve hot.
Nutrition:
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I made these out of curiosity because I like Brussels sprouts. It is now a favorite in our family. All the flavors mixed together so nicely. I was afraid it would be too spicy but it was perfect!
Such a great flavor combination!!!!!
Instructions skipped when to toss sprouts with kimchi & bacon. I assume after frying…..but you didn’t say
Apologies on the error! It looks like a step didn’t copy but I have corrected it, thank you for bringing it to my attention! You actually combine them before but after works well too! Hope you enjoyed.