David Chang's Flavorful Tip For Spicy Brussels Sprouts

Brussels sprouts may be the trendy "it" vegetable that has experienced a fast and furious renaissance in the past few years, but if they aren't tasty, there is no vegging out over these miniature cabbages. This is why you may want to check out David Chang's tip to create the spicy Brussels sprouts he serves up at his Momofuku Ssäm Bar in Manhattan. According to the recipe on Food & Wine, Chang creates a sweet meets savory bath for these veggies that ignites a symphony of flavor for your mouth.

But the key to making Brussels sprouts delicious begins with how you cook them. While you want to avoid overcooking, which can lead to a nasty-smelling and bitter-tasting dish that no one wants, it's also a mistake to cook your Brussels sprouts at a low heat, which doesn't allow for your them to brown. 

Whether you are roasting or cooking them in a frying pan, these leafy vegetables need to be cooked on high. In fact, Chang states you want them "charred in spots" and cooked through.

What does charring do to your Brussels sprouts? It caramelizes the vegetable, brings out the sweetness from deep within the rigid leaves, and intensifies the flavor. Those blackened areas are going to not only taste amazing, but charring is also going to make your dish smell good, too. So, if you are worried about burning your Brussels sprouts, don't.

When it comes time to give them that flavor boost and dress them in the appropriate seasoning, Chang whips up a concoction that is worth having in your culinary arsenal. The host of "The Next Thing You Eat" uses a combination of rice vinegar, lime juice, water, fish sauce, sugar, garlic, chile, cilantro, and mint to create a vinaigrette that he pours over the Brussels sprouts after they have been cooked. 

Chang also suggests adding a bit of texture contrast by toasting some Rice Krispies seasoned with togarashi, a spicy Japanese seasoning made with chile and sesame.