Tuesday, October 23, 2012

Brussels Sprouts with Kimchi

From David Chang. Spicy, crunchy, and suitably fall-like. Recipe below.

So, what's the deal with Brussels sprouts? (Asked in Jerry Seinfeld voice.)
Are they really Belgian? Actually...only in English and French do the cabbages that every child loves to hate bring to mind Belgium. Turns out "Brussels sprouts" dates back to the 16th century when the first large-scale sprout cultivation took place in the Low Countries. Yada yada yada.

Momofuku Brussels Sprouts. Feeds 3-4. 

1 lb. Brussels sprouts, rinsed, outer leaves removes, and halved (through core)
1/4 lb. smoked bacon, cut into 1 to 1 1/2 inch long pieces
1 cup napa cabbage kimichi, puréed in the blender
2 Tbs. unsalted butter
Salt and freshly ground black pepper
1 cup julienned carrots


Preheat oven to 400 degrees.

Cook bacon pieces in a oven-proof skillet over medium heat, stirring until just about crisp, approx. 7 minutes.

With slotted spoon, transfer bacon pieces to paper towel-lined plate. 

Wipe bacon fat from skillet and add Brussels sprouts, cut side down. Raise heat to medium-high and cook about 3-4 minutes, until sprouts are seared and dark brown. 

Place skillet in oven and cook 8 minutes or so. Then shake skillet, or with a spoon, stir sprouts. 

Cook another 10 minutes until sprouts are bright green and tender when pricked with a knife.

Return skillet to stove. Add butter, bacon, and salt and pepper to taste. Stir to incorporate.

Divide puréed kimchi among bowls. Layer Brussels sprouts on top, then add julienned carrots. 

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