Chef David Chang serves up a classic winter side dish with his signature, a delicious New York – Asian twist.
By Kalle Bergman
David Chang’s Brussels Sprouts with Kimchi Puree and Bacon
- Total Time: 25 hours 25 mins
- Yield: 4 servings 1x
Description
Chef David Chang serves up a classic winter side dish, with his signature New York – Asian twist.
Ingredients
- 1 lb (450 g) Brussels sprouts
- 1/4 lb (115 g) smoky bacon (buy the best that is available at your store) cut into 1" to 1 1/2" inch long batons.
- 1 cup (240 ml) Napa Cabbage Kimchi (see below), pureed
- 2 tbsp (30 ml) unsalted butter
- Kosher salt and freshly ground black pepper
- 1 cup (240 ml) julienned carrots
For the Nappa Cabbage Kimchi
- 1 small to medium head Napa cabbage, discolored or loose outer leaves discarded
- 2 tbsp (30 ml) kosher or coarse sea salt
- 1/2 cup plus 2 tbsp (150 ml) sugar
- 20 garlic cloves, minced
- 20 slices peeled fresh ginger, minced
- 1/4 cup (60 ml) kochukaru (Korean chile powder)
- 1/4 cup (60 ml) fish sauce
- 1/4 cup (60 ml) usukuchi (light soy sauce)
- 2 tsp jarred salted shrimp
- 1/2 cup (120 ml) 1-inch pieces scallions (greens and whites)
- 1/2 cup (120 ml) julienned carrots
Instructions
- Directions
- Preheat the oven to 400°F.
- Remove and discard the loose outer leaves from the sprouts, and cut the sprouts in half through the core.
- Put the bacon in a 12″ fry pan and cook over medium heat, turning 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 in the same pan. 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 (taste one to check), 10–15 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 bowls. Use the back of a spoon to spread the kimchi 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 carrot julienne and serve.
For the kimchi puree
- Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide pieces. Toss the cabbage with the salt and 2 tbsp of the sugar in a bowl. Let sit overnight in the refrigerator.
- Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining 1/2 cup sugar in a large bowl. If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the scallions and carrots.
- Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty in 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier.
- Prep Time: 25 hours
- Cook Time: 25 mins
- Category: Side
- Cuisine: Asian American
Nutrition
- Serving Size: 1 serving
- Calories: 210
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Frequently Asked Questions
How far in advance should I make the kimchi?
The recipe says the kimchi is tasty after 24 hours but best at 1–2 weeks, and still good for a couple of weeks after that — just stronger and funkier. For a first attempt, starting the kimchi 3–5 days ahead is a practical middle ground.
What is kochukaru and can I substitute something else?
Kochukaru is Korean red chile powder — it’s what gives kimchi its distinctive color and fruity heat. It’s available at Korean grocery stores. If you can’t find it, a mix of mild paprika and a small amount of cayenne can approximate the color and heat, though the flavor won’t be identical. 
Why do the Brussels sprouts get seared cut-side down first, then finished in the oven?
Searing the sprouts cut-side down in the bacon fat builds a deep brown crust on the flat face, then the 8–10 minutes in a 400°F oven cooks them through. The recipe notes you should pull them when they’re bright green and fairly tender — taste one to check — usually 10–15 minutes total in the oven.
This is my favorite side dish by far. Love it so much.
The food court gives this recipe the STAMP OF APPROVAL. Very very good! Court adjourned.