This recipe appears in:Brussels Sprouts and Kimchi from Roy Choi's 'L.A. Son'
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.
Reprinted with permission from L.A. Son: My Life, My City, My Food by Roy Choi with Tien Nguyen and Natasha Phan. Copyright 2013. Published by Anthony Bourdain/Ecco, an imprint of Harper Collins. All rights reserved. Available wherever books are sold.
- 3 tablespoons extra virgin olive oil
- 8 ounces brussels sprouts, halved
- 1 cup minced kimchi 1 tablespoon butter
- 1 tablespoon butter
- Salt and freshly ground black pepper
- 1 lemon
- 2 tablespoons minced shiso leaves
Heat a pan over medium heat until it’s smoking. Add the oil and the brussels sprouts.
Move the pan around, caramelizing the sprouts, 5 to 7 minutes. Add the kimchi and toss.
Get some good color on everything, about 7 to 10 minutes, then add the butter. Swirl and season everything with salt, pepper, a squeeze of the lemon, and a sprinkle of the shiso leaves. Enjoy immediately.