Brussels Sprouts with Kimchi
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound brussels sprouts
- ¼pound bacon, minced
- 1cup cabbage kimchi, plus some of its juice, at room temperature
- 2tablespoons butter
- Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
224 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 8 grams protein; 435 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. If sprouts are small, simply trim them; if larger, trim and cut in half top to bottom. Put bacon in ovenproof pan and cook over medium heat, stirring occasionally, until just about crisp, 5 minutes or so. Remove with slotted spoon and add sprouts, cut-side down.
- Step 2
Cook until they begin to sizzle, then transfer to oven. Roast until brown on one side, then shake pan to redistribute. Remove when bright green but browned and fairly tender, about 10 to 15 minutes. Meanwhile, purée kimchi in food processor or blender until fairly smooth.
- Step 3
Return pan to stove over medium heat and stir in butter, salt and pepper, and bacon. Put kimchi in bottom of a bowl and top with sprouts. Spoon a little kimchi juice over all and serve.
Private Notes
Comments
Rather than spread the kimchi in the serving dish I added it to the pan at the end with the butter and bacon. The liquid in the kimchi deglazed the brown bits in the pan. I also garnished with chopped peanuts. No extra salt needed.
This was good without bacon and butter. Just saute sprouts in oil (like sesame) and add pureed kimchi.
I didn’t purée the kimchi, I added at the end with the butter and it was perfect. The kimchi helped deglaze the pan plus I prefer the chunks of kimchi mixed in with the Brussel sprouts.
Hmmm. Roy Choi is the progenitor of brussels sprouts with kimchi (see LA Son) and I’m intensely loyal to him. :) But I’ll check this out.
The kimchi overwhelmed the flavors of the brussels sprouts and bacon. While it was delicious, if I make this again, I will use about a quarter as much kimchi.
Delicious and quick dinner. I used coconut oil when cooking the brussels on the stovetop and then added butter with the kimchi (non puréed), and then added chopped peanuts for garnish. The flavors and textures worked very well together.
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