B is for Bacon… and Brussel Sprouts!

Back in college, I shared a small 2-bedroom apartment with 3 of my girlfriends. One of the girls, V, loved to eat brussel sprouts and I remember making fun of her because I thought they look funny… like mini cabbage! =) A few years went by without ever trying brussel sprouts, and then I had a delicious encounter when a friend brought them over for Thanksgiving potluck in 2011 (everyone had some so I had to give it a try). My life has changed since then. Sorry V, for making fun of you… brussel sprouts are delicious hehe…

My favorite brussel sprouts dish is this easy and super delish brussel sprouts with bacon. I mean, you can never go wrong with bacon! It was so delicious I forgot to take a picture of the dish itself.. woops.. here’s a pic of it with my herb-roasted chicken (for which I will share the recipe with you later this week ;)) and garlic mashed potatoes.

Bacon Brussel Sprouts

Recipe adapted from Emeril Lagasse

  • 1 Lbs. Brussel Sprouts, washed, trimmed, and cut into halves
  • 4 pieces (or more!!) of bacon, sliced into thin (1/4″ strips)
  • 1/2 piece onion, sliced thinly
  • 2 cloves of garlic, sliced thinly

Cook bacon in a medium-sized skillet until nice and brown. You can cook it longer to make it crispy if you’d like. Take the bacon out with slotted spoon and set aside, leaving the yummy bacon fat behind.

Toss onion and garlic into the bacon fat (WIN!!!). Cook the brussel sprouts until slightly tender and the cut sides become slightly golden brown. Re-introduce the bacon that was set aside, add s+p and mix together. Serve and EAT! :)

Yes, it’s that easy! so perfect for a weeknight meal.

Until next time lovelies <3



A Korean Feast: Part 2 of 3 – Bean Sprouts Side Dish

Kongnamul Muchim [Soybean Sprout Side Dish]

Hello lovelies! Sorry for being away for a while without any notice! I had a fantastical Labor Day weekend (and I still have today off! wahoo!) on a friend’s family farm in Virginia to celebrate their fairytale wedding… more on that on tomorrow’s Wedding Wednesday!

To continue our Korean Feast, I will share a recipe for the soybean sprout side dish. This goes well with the pork belly I blogged last week.

  • 1 package / 1 Lbs. Soybean Sprouts
  • 2 cloves garlic, minced finely
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 tsp Sesame Seeds
  • A pinch of sugar
  • Green Onion (chopped finely, optional)
  • Red Pepper Flakes (to taste, optional)

Rinse soybean sprouts and boil for about 8-10 minutes. Drain.

In a large bowl, mix garlic, soy sauce, sesame oil, sesame seeds, and a pinch of sugar. If you’re using green onion & red pepper flakes, you can add this to the mixture as well.

Toss the soybean sprouts in, and you’re DONE!

So simple, right? I sometimes serve this sauce with baby bok choy or tofu. What a versatile sauce!

Kimchi Stew recipe to come next time…

Did you miss the earlier parts of my Korean Feast? Check them out:

Korean Feast: Sneak Peek

Part 1: Samgyeopsal (Pork Belly) + Ssam Jang (Soybean Paste Dipping Sauce) + Pajori (Green Onion Salad)