Roasted Brussel Sprouts with Kim Chee Sauce

IMG_6002I am planning on making these Brussel sprouts for Thanksgiving.  They are unconventional, but delicious.  I ate this dish at Star Noodle in Lahaina when I went home to visit my mother on Maui last spring.  Star Noodle is an AMAZING restaurant, and if you have the pleasure of visiting Maui you should go eat there.  Ironically, I did a bit of research on-line after eating the amazing kim chee brussel sprouts at Star Noodle and the recipe’s provinence seems to be Momofuku which is an amazing restaurant in NYC (where I live).  I have eaten there on a few occasions, although at the time I don’t think these Brussel sprouts were on the menu at the time, because I definitely would have ordered them.

These Brussel Sprouts are easy to make, and taste good hot or at room temperature, making them a good choice not only for Thanksgiving, but also for packed lunches.  I’m taking the one’s pictured here to rehearsal tomorrow!

Speaking of rehearsal, I am in a puppeteering in The Firebird at City Center with The Little Orchestra Society.  It is a beautiful show (designed by my talented husband).  If you live in NYC come see the show!  Ticket info is here.


Adapted from “Momofuku” by David Chang

  • 4 slices of bacon
  • 1 pound of Brussel sprouts washed, trimmed and halved
  • salt and pepper
  • 1 cup kim chee
  • 2 large carrots
  1. Preheat the oven to 400 degrees.
  2. Fry the bacon in a large oven proof skillet (I use cast iron).  When it is crispy turn the heat off.  Remove the bacon and drain it on a paper towel.
  3. Place the Brussel sprouts, cut side down in the skillet with the bacon grease.  Sprinkle the sprouts with salt and pepper.
  4. Place the skillet in the heated oven for 10 minutes.  Toss the sprouts and roast them for another 8-10 Brussel sprouts.
  5. While the sprouts are roasting, blend the kim chee until it is smooth.  Peel the carrots and grate them.  I used a vegetable peeler to make long ribbons, but a box grater would do the trick too!
  6. When the sprouts are done, serve them on top of the kim chee sauce and Garnish them  with the grated carrot and crumbled bacon.IMG_6010YOU MAY ALSO ENJOY…


6 Comments Add yours

  1. Sabrina says:

    just made these tonight–they were out of hand! and all in mouth 🙂 hope all is as well for you as this was delicious for us!

  2. Sarah says:

    this sounds super intriguing! i’ve been into brussel sprouts for the past few years but really haven’t experimented with them very much. sounds delicious!

  3. tworedbowls says:

    Oh my gosh, I absolutely LOVE this! What a genius idea! I just put cayenne in my brussels sprouts the other day — kimchi sounds even better. Amazing. Thanks for this awesome idea. (Also, I’ve been making your chia seed pudding every week since work started! It’s an amazing breakfast! I agree that the almond milk version is tastiest, but add a bit of Greek yogurt for protein and substance.)

    1. I am happy that you are enjoying the chia seed pudding! I am going to try making your kim chee grilled cheese with my leftover kim chee from making the brussel sprouts!


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