FOOD NEWS
David Chang's Flavorful Trick For Spicy Brussels Sprouts
BY KAREN HART
David Chang's spicy Brussels sprouts from his Momofuku Ssäm Bar in Manhattan are well-loved by fans, and the chef has a few tips to help you make similarly great sprouts.
The key to making Brussels sprouts great is to use the right cooking method. Overcooking makes them smell bad and taste bitter, while undercooking doesn’t add any tasty browning.
Roasting or pan-searing are both good options, and the Brussels sprouts need to be cooked on high. In fact, Chang states you want them "charred in spots" by the end.
Charring Brussels sprouts caramelizes the vegetable, bringing out the sweetness from deep within the leaves. After a thorough high-heat cooking, they're ready to be flavored.
Chang uses rice vinegar, lime juice, water, fish sauce, sugar, garlic, chile, cilantro, and mint to create a vinaigrette that he pours over the cooked sprouts.
Chang also adds a crispy textural contrast with a garnish of toasted Rice Krispies seasoned with togarashi, a spicy Japanese seasoning made with chile and sesame.