Preheat oven to 400°F.

Remove and discard loose outer leaves from the sprouts, and cut the sprouts in half lengthwise through the core.

Put the bacon in a wide, oven-safe saute pan or skillet and cook over medium heat, stirring occasionally until just about crisp, 5 minutes or so. With a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve.

Drain off most of the fat from the pan and add the sprouts, cut side down. Raise the heat to medium-high and sear until the sprouts begin to sizzle. Put the skillet in the oven and roast until the sprouts are deeply browned, 8 minutes or so, then shake the pan to redistribute them. Pull the pan from the oven when the sprouts are bright green and fairly tender, 10 to 15 minutes more.

Return the pan to the stovetop over medium heat and stir in the butter, bacon and salt and pepper to taste. Toss the sprouts to coat them.

Divide the kimchi among four shallow bowl. Use the back of a spoon to spread kimchi puree out so it covers the bottom of the bowls. Divide the sprouts among the bowls, arranging them in a tidy pile on top of the kimchi.

Garnish each with a pile of julienned carrots and sliced scallions, and serve.