I have not been to David Chang’s Momofuku Ssam Bar yet, but I’ve heard raving reviews about their fantastic spicy brussel sprouts. From Gourmet magazine, I recreated the sprouts recipe with a side of white rice and beef and onion stir fry. The sprouts have a sweet, salty, tangy flavor warrants another try and a trip to NYC.
For brussels sprouts
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 3 tablespoons canola oil
- 2 tablespoons unsalted butter
For dressing
- 1/4 cup Asian fish sauce
- 1/4 cup water
- 1/4 cup sugar
- 3 tablespoons finely chopped mint
- 2 tablespoons finely chopped cilantro stems
- 1 garlic clove, minced
- red pepper flakes
Roast brussels sprouts:
Preheat oven to 450°F with rack in upper third. Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
Stir together all dressing ingredients until sugar has dissolved. Put brussels sprouts in a serving bowl, then toss with just enough dressing to coat.
