Roy Choi's recipe for brussels sprouts and kimchi in his new cookbook/memoir, L.A. Son, is a prime example of his effortless expertise in Korean fusion. He throws sprouts, butter, kimchi, lemon, and shiso all together in a hot pan for a dish that looks like a miss-mashed stir-fry but tastes like a dish that's been made by countless cooks for generations. The heat of the kimchi is tempered ever-so-slightly by the butter and the sweetness of the caramelized brussels. Shiso and lemon are a fine finish to the dish, adding bright herbaceousness to the vegetables.
Why I picked this recipe: Brussels sprouts are a staple vegetable for me this time of year, and cooking them with kimchi offered a nice break from more typical preparations.
What worked: I loved the fact that this flavor-packed side dish was so easy and fast to prepare.
What didn't: No problems here.
Suggested tweaks: To make this dish a full meal, consider adding fried tofu or a poached egg on top, and serve with rice.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.