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Brussels Sprouts with Kimchi and Bacon Recipe

inspired by Momofuku by David Chang, serves 4
Course: Side Dish
Cuisine: asian, korean
Keyword: anti-inflammatory, brussels sprouts, kimchi


  • 1 pound Brussels sprouts
  • ¼ pound bacon cut into 1- to 1½-inch long batons
  • 1 cup napa cabbage kimchi pureed
  • 2 tablespoons unsalted butter
  • Kosher salt fresh ground pepper
  • 1 cup julienned carrots
  • sliced scallions


  • 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.
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