Brussel Sprouts with Kimchi Puree

By David Chang, Author, Momofuku

1/2 pound brussel sprouts, cut in half and cleaned
¼ cup of pureed kimchi ( in food processor)
2 tablespoons of kimchi juice
¼ cup of bacon, lardon size
1.8 cup carrots

Puree pae’chu kimchi (napa cabbage and or kak’dugi (Korean daikon)). Cook smoked bacon (lardon size). Reserve bacon fat to cook brussel sprouts. Put bacon aside. Cook brussel sprouts in bacon fat, season, cook for about 5 minutes on stove top, finish in 400 degree oven, and add bacon. Spoon a bed of kimchi puree on bottom of plate, and add brussel sprouts. Finish with some kimchi juice and garnish with slices of carrot.

Chef Quote:  It’s a sort of a play on kimchi & cabbage. In Korean cuisine, pork, cabbage, and kimchi are a common combination (like bo ssam).