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
- 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.