We’ve lost count of the amount of times we’ve been asked if we can get Anju’s Brussels sprouts recipe!

They are truly amazing and we love them too. We recently caught up with Chef Roy Oh and he told us to watch out for his new location, Roy’s Korean Kitchen!

Meanwhile he’s shared his recipe for what could be Calgary’s favourite Brussels Spouts, and we’re eagerly awaiting news of his new “Roy’s Korean Kitchen,” where we might be able to get these gems from the maestro himself!

WARNING: Chef Roy Oh wants us to know that Brussels sprouts will spit a lot of oil when frying, and Teok (the rice cakes) will explode VIOLENTLY when over-fried – even 15 seconds over. Please use a timer and a lid when frying for your safety.

Anju’s Deep Fried Brussels Sprouts

Serves 4


450 g Brussels sprouts

1 cup fresh teok (Korean rice cakes)

½ red onion

1 green onion

1 cup double smoked bacon lardons

2 tsp mixed sesame seeds

1 Tbs (15 mL) soy sauce

4 Tbs (60 mL) maple syrup

1 tsp rock salt or Maldon salt


  1. Preheat fryer to 350º F.
  2. Trim the bottoms of the sprouts and cut in half. Keep any leaves that fall off.
  3. Cut teok into 25 mm pieces and cut red onion into 25 mm cubes. Chop green onion.
  4. Place teok into fryer basket and fry for 45 seconds, make sure the fryer is covered when frying. Place into a mixing bowl.
  5. Fry sprouts, sprout leaves, red and green onions, and bacon for 1 minute or until the sprouts are dark golden brown. Make sure to cover the fryer right away after dropping the fryer basket as the sprouts will spit a lot of oil at the start.
  6. Place into mixing bowl with teok, and toss with sesame seeds, soy, maple syrup, and salt. Pour into a serving bowl and garnish with sesame seeds and green onion.

We would say, “enjoy” but we know you’ll enjoy these!

If there’s a dish in a restaurant in Alberta that you’d love to make at home, let us know and we’ll do our very best to track down the recipe for you!



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