Start by picking your pear. Thinly slice the pear and place in a bowl. Combine 1 cup water, ½ cup rice wine vinegar, ⅓ sugar, and 2 teaspoons salt in a small pot and bring to a boil, stirring to allow the sugar to dissolve. Pour over pears and place in the refrigerator for 1 hour or up to 2 days.
Next, prepare your dressing. Whisk together 1 cup rice wine vinegar, diced ginger, grated garlic, neutral oil, soy sauce, 1 tablespoon sugar, and 2 teaspoons Momofuku Chili Crunch.
When you are ready to serve, toss thinly-sliced Brussels sprouts, shaved carrots, and pickled pear with prepared dressing.
