Momofuku… Again. Brussels sprouts prepared that way are just not comparable to brussels sprouts made in any other (and more traditional) way. The roasting process adds sweetness to the bitter sprouts, the kimchi adds funk and the bacon crunch and smoky flavour. Sounds perfect, right?!
In fact I had already eaten something else when I made it, but I was just thrilled to try it out. So my mom got the food and I just had a bite or two. I’m visiting my parents at the moment, which is nice, because France is like 45 Minutes away and I’ll definitely go buy some foie gras or other nice things!
adapted from David Changs “Momofuku“.
Ingredients
1 pound brussels sprouts, outer leaves removed
1/4 pound smoky bacon
1 cup pureed kimchi
2 tbsp. unsalted butter
1 cup julienned carrots
salt & pepper
Preheat oven to 400 degree. Cut bacon into 1 inch long pieces. Heat an oven proof skillet and fry bacon for about 4-5 minutes or until crisp. Meanwhile cut sprouts in halves. Remove Bacon from pan and set aside. Add halved brussels sprouts and sear the cutsides. Transfer skillet to oven and roast for about 15 Minutes, shaking the skillet once to redistribute the brussels sprouts. Remove skillet from oven and add bacon, butter and salt and fresh ground black pepper to taste. Divide pureed kimchi between bowls and spread it out using the back of a spoon. Add brussels sprouts and serve topped with julienned carrots.
You can even find a video of the recipe at marthastewart.com.
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