After it’s puréed, kimchi turns into a tangy, spicy sauce—perfect under roasted Brussels sprouts and bacon. A topping of grated carrots adds sweetness and freshness to this satisfying dish from Chef David Chang.
Game plan: Kimchi is easy to make; try your hand at making your own with CHOW’s recipe. Or you can purchase it at many grocery stores.| Adapted from "Momofuku" by David Chang and Peter Meehan
- 1Heat the oven to 400°F and arrange a rack in the middle.
- 2Place the kimchi in the bowl of a food processor fitted with a blade attachment and process until puréed (the mixture will not be smooth), stopping often and scraping down the sides of the bowl with a rubber spatula, about 3 to 4 minutes. Transfer to a small saucepan; set aside.
- 3Place the bacon in a large oven-safe frying pan over medium heat and cook, stirring occasionally, until crisp, about 9 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate; set aside.
- 4Remove the pan from heat. Remove and discard all but 1 tablespoon of bacon fat from the pan. Arrange the Brussels sprouts in the pan, cut side down and in a single layer, and season with salt and pepper. Roast in the oven until the cut sides are golden brown, about 8 to 10 minutes. Stir the Brussels sprouts and continue roasting until knife tender, about 10 to 15 minutes more.
- 5Meanwhile, place the saucepan of puréed kimchi over low heat until simmering. Keep warm.
- 6When the Brussels sprouts are ready, remove from the oven, add the butter and reserved bacon, and stir to combine. Taste and season with salt and pepper as needed (keep in mind that the puréed kimchi may be salty).
- 7To serve, divide the puréed kimchi among 4 shallow bowls. Using the back of a spoon, spread the purée out so that it covers the bottom of the bowls. Divide the Brussels sprouts and bacon among the bowls, followed by a mound of the grated carrots. Serve immediately.