Fried Kimchi Brussels Sprouts with Bacon
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.
Servings 4
Calories 420kcal
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
Calories: 420kcal | Carbohydrates: 12g | Protein: 12g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 595mg | Potassium: 596mg | Fiber: 5g | Sugar: 3g | Vitamin A: 994IU | Vitamin C: 98mg | Calcium: 65mg | Iron: 2mg
