[Photograph: Bobby Fisher]

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.

As always with our Cook the Book feature, we have five (5) copies of L.A. Son to give away this week.

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.

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