Leaves We Love to Eat
Stave off foliage fatigue by cooking the edible leaves of many common veggies.
Easy
15 MIN
Gochujang, a sweet and spicy Korean condiment made from fermented red peppers, can be found at specialty markets or in the global food aisle at grocery stores. Aioli can be made ahead of time and stored until ready to serve. It goes well with french fries, chicken strips, poke bowls and many other dishes.
Ingredients
SERVINGS: 8
For gochujang aioli
- 1 cup mayonnaise
- 1-2 tablespoons gochujang paste
- 1/2 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 tablespoon sugar or honey
- Salt and pepper, to taste
For Brussels sprouts
- 4 cups frying oil (vegetable or canola oil)
- 2 pounds Brussels sprouts
- Salt and pepper, to taste
- 8 mint leaves, for garnish
- 1/2 cup crushed peanuts
Instructions
To make aioli:
1. In a mixing bowl, whisk together all ingredients. Taste, and add more gochujang if you like more heat.
2. Refrigerate until Brussels sprouts are cooked.
To make Brussels sprouts:
1. Trim the ends of Brussels sprouts slightly and cut in half lengthwise. Set aside.
2. Julienne or tear mint leaves. Set aside.
3. In a deep fryer, skillet or pot, heat oil to 375°. When oil is at the right temperature, add a little batch of Brussels sprouts at a time. They may contain some moisture, so be very careful while doing this. Fry for approximately 2 minutes or until brown and crispy. Carefully use a spider strainer to remove Brussels sprouts from oil and place on a paper towel to drain.
4. Strain out excess Brussels sprouts leaves that have fallen off in the oil so they don’t continue to cook and burn. Repeat process until all Brussels sprouts are fried.
5. Garnish with mint leaves and crushed peanuts. Serve with gochujang aioli on the side.
Know Your Food
