Fried Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Halve each sprout lengthwise (quarter very large ones) so cut side is exposed for better browning.

Dry and season

Pat the halved Brussels sprouts dry with a clean kitchen towel or paper towels to remove surface moisture. In a large bowl, toss the sprouts with 3 tbsp neutral oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until evenly coated.

Fry until crisp

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot (about 2–3 minutes). Add the coated Brussels sprouts cut side down in a single layer (work in batches if necessary to avoid overcrowding). Let them cook undisturbed 4–6 minutes until deep golden-brown on the cut side. Flip and cook 2–4 more minutes until tender and browned on the other side. If you prefer a deeper crisp, add an extra 1–2 tbsp oil and continue frying briefly. Remove to a plate lined with paper towel to drain while you make the pajeori-style garnish.

Slice scallions

Trim the root ends and any tough dark green tips from the 3 scallions. Cut the white and light-green portions into very thin julienne strips (bias-sliced or matchsticks). For a classic pajeori feel, reserve some thin green tips for garnish.

Chop cilantro & mix dressing

Roughly chop the cilantro leaves and stems (if tender) to make about 1/4 cup packed. In a small bowl combine 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp soy sauce, 1/2 tsp gochugaru (or crushed red pepper), 1/2 tsp granulated sugar, 1 minced garlic clove, and 1 tsp lime or lemon juice. Whisk until sugar dissolves and the dressing is cohesive.

Toss scallion and cilantro in dressing

Add the sliced scallions and chopped cilantro to the dressing and toss to coat evenly. Let sit 1–2 minutes to slightly soften and marinate the aromatics; this creates a pajeori-style dressed scallion/cilantro mix.

Combine with sprouts

Return the fried Brussels sprouts to the skillet off heat or place them in a serving bowl. Immediately spoon the dressed scallion-cilantro mixture over the hot sprouts and gently toss 2–3 times so the flavors mingle and some of the warmth slightly wilts the aromatics.

Scatter 1 tsp toasted sesame seeds and the reserved thin green scallion tips over the finished dish. If using, add thinly sliced red chili for extra heat and color. Taste and adjust with an additional pinch of salt, a squeeze more lime, or a small drizzle of sesame oil if desired.