Momofuku Brussels Sprouts with Kimchi Puree and Bacon

13 Sep

Here’s another super backlogged recipe from a dinner I made celebrating college graduation for one of my cousins last year.  I’ve enjoyed a few of David Chang’s recipes, and have had only one restaurant experience at his Noodle Bar in Toronto…where I got a wicked case of food poisoning.  Still, I love Korean food …and brussels …and bacon, so this recipe sounded promising.

Momofuku Brussels Sprouts with Kimchi Puree and Bacon

Momofuku Brussels Sprouts with Kimchi Puree and Bacon

INGREDIENTS

  • 1 lb brussels sprouts, trimmed and outer leaves removed and discarded
  • 1/4 lb smoky bacon, cut into 1-to-1 1/2-inch-long pieces
  • 2 Tunsalted butter
  • 1 C Napa cabbage kimchi, pureed
  • Coarse salt and freshly ground black pepper
  • 1 cup julienned carrots (optional)

DIRECTIONS

  1. Preheat oven to 400º F. Split the brussels sprouts in half through the core and set aside.

  2. Place bacon in a wide, ovenproof skillet and cook over medium heat, stirring occasionally, until almost crisp, about 4 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside.  NOTE: If you don’t have an ovenproof skillet, just pan fry and then transfer everything to a baking pan when it’s time to put everything in the oven.

  3. Drain most of the fat from skillet and add brussels sprouts, cut side-down. Increase heat to medium-high and cook until sprouts begin to sizzle. Transfer skillet to oven and roast until sprouts are deep brown in color, about 8 minutes. Shake skillet to redistribute sprouts, and continue roasting until bright green and tender, 10 to 15 minutes more.

  4. Return skillet to stovetop and turn heat to medium. Stir in butter and bacon; season with salt and pepper. Toss sprouts to coat.

  5. Divide kimchi among 4 shallow bowls, using the back of a spoon to spread out kimchi so it covers the bottom of each bowl. Divide brussels sprouts evenly among bowls, arranging on top of kimchi. Garnish with carrots and serve.

I wasn’t sure how adventurous my cousin would be with the kimchi, so I put the puree on the side.  These were DELICIOUS with and without the kimchi puree.  If kimchi isn’t your thing, I’d still recommend this recipe without it.  The brussels had a really great texture to them.

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One Response to “Momofuku Brussels Sprouts with Kimchi Puree and Bacon”

Trackbacks/Pingbacks

  1. Butternut Squash and Bacon Mac and Cheese | AT-AT Everywhere - May 15, 2016

    […] Brussels Sprouts and Bacon (tripled that recipe, without the kimchee). […]

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