1 1/2poundsbrussels sprouts, trimmed and cut in half
kosher salt, to taste
Prepare the Gochujang-Mayo Dip
In a small mixing bowl, whisk together the mayonnaise and gochujang until smooth. Cover and refrigerate until ready to serve.
Fry the Brussels Sprouts
Heat the oil and garlic in a large skillet over medium-high heat, or until a thermometer inserted in the oil reads 350°F.
Once the garlic begins to take on a golden color, use a spider (or a slotted spoon) to remove them from the oil and drain them on a paper towel-lined dish. Set the garlic aside while you fry the sprouts.
Add a handful of the brussels sprouts to the hot oil and fry for 3-4 minutes.
Once the sprouts begin to brown, the leaves have furled, and they become crispy, use a spider to transfer them to that paper towel-lined dish to drain. **Be sure to remove any loose leaves that may be floating in the oil, as well.**
Lightly salt the fried brussels sprouts as they drain on the paper towels.
Allow the oil to return to 350°F before adding the next batch of sprouts to the pan.
After all of the sprouts have been fried and salted, transfer them to a serving bowl and toss them with the garlic chips.
Dip the fried Brussels sprouts in the gochujang-mayo, chip-style, or toss the fried brussels in the mayo dip and serve them as an accompaniment.
The fried brussels sprouts are best enjoyed while hot. Keep them warm in the oven until ready to serve.