“This is a coup,” said Craig, eagerly chewing a caramelized, spicy, salty, and sweet Brussels Sprout. “This could get kids eating Brussels sprouts all over the country.”
The recipe comes from superstar chef David Chang and it’s a knock-out. It’s a knock-out at his restaurant and it’s a knock-out at home. The components marry in such a way that you’ll start tap-dancing up your wall and moon-walk across the ceiling. I skipped the Rice Krispies bit because I couldn’t find Japanese five-spice powder, but it still came out fantastic.
The recipe was printed in last month’s Gourmet and you can read it online here. I also tried his recipe for the apple salad with bacon but that didn’t fare as well. The bacon I used–which actually wasn’t bacon at all, but a D’Artagnan cured pork belly that I sliced into my own lardons–didn’t produce enough fat to make the dressing. But the peanuts were a tasty snack later. And honestly, if you make a ton of those Brussels Sprouts no one will want anything else. They’re a meal–a feast–unto themselves.
14 thoughts on “Ssam Bar Brussels Sprouts”
Brussels sprouts, when done right, are orgasmic. Seriously – it was a shock to me as well when I finally discovered this. Try making them some time with butter, brown sugar and Sambal Oelek chili paste – WOW.
Any suggestions for a substitution for the fish sauce?
I’ve been a big believer in “The blacker the brussels sprout, the tastier it is” ever since eating some at Campanile over six years ago. I’ve seen them on restaurant menus in various evolutions since then, but carmelizing them brings out a crunchy, chewy, sweet and nutty flavor that are otherwise left disgused in what many people feel is the Most Hated Vegetable. I saw this recipe in Gourmet and have been meaning to try as well, thanks for the post.
By the way, you can find that Japanese seven spice chile powder in a Japanese market….shichi means “seven” and togarashi means “chile”- it’s called Shichi-mi togarashi.
Hooray for Brussels Sprouts!
Can’t wait to try this. I sauteed brussels sprouts (first of the season from a local farm; they were tiny!) just last night. My husband says he didn’t know he liked brussels sprouts; I’m just happy he’ll try them since some people refuse. My other favorite way is shredding them in the food processor and roasting with olive oil and garlic until they’re super crispy. Oh god.
This sounds amazing. My favorite Brussels sprouts recipe (at least until I try chef Chang’s) is:
Brussels sprouts with Anchovies
1. Steam the sprouts until they’re just done.
2. Heat a skillet to screaming hot and add a few tablespoons olive oil and one can of anchovies.
3. Add a crushed garlic cloves to taste (I add two) and cook until just golden.
4. Add the sprouts and saute until the sprouts have a little color.
5. Serve piping hot with a little fresh-ground pepper on top.
I can’t wait to try this recipe, thanks! I always thought I didn’t like Brussels sprouts, and I don’t not like much. I then tried some caramelized brussels sprouts that were at a salad bar and I fell in love. I love brussels sprouts, and I’m not ashamed to say it!!
I’ll give this recipe a spin and consider it for the Thanksgiving table…
I LOVE Brussels sprouts and am always looking for new ways to cook them. This is what I get for not moving through my magazine pile more quickly–I have that issue (I think it’s between the September/October Donna Hay, and the November Bon Appetit)! I’m going to take a look around for the 7 spice powder–we have some awesome Asian markets in the Int’l district here in Seattle…thanks for highlighting this one!
Wow these look amazing. I have always loved Brussels sprouts, but these seem like they’d really go over the top delicious. Thank you for sharing, and I’m glad you enjoyed them!
One of my favourite brussels sprouts recipes is one from Fine Cooking. It uses pancetta and balsamic vinegar. I made them on Sunday for Canadian Thanksgiving and everyone raved about them! The recipe and a pic is posted on my blog post yesterday.
Variation: Use maple syrup instead of sugar.
Oooooh!! I do something like that with Brussels Sprouts every Thanksgiving (as in this past weekend since I’m a Canuck).
I toss them with olive oil, balsamic, chopped bacon and salt and pepper, then roast them at 375 for about 30-45 minutes.
As soon they come out of the oven, I pour a little more balsamic over then let them cool for about 10 minutes. Top them with toasted pinenuts and YUM!!
They’re always a hit, even with my brothers who HATE greens!
Yummy! I like how I’m just being bombarded with Brussels sprouts recipes these days! Heidi has a good one in Super Natural Cooking and if I can get my hands on all those ingredients I’d definitely like to try this one out!
I’ll definitely give this recipe a try, as I’m a bhel puri fan! For those who have non-brussels sprouts eaters, simply roast the sprouts in olive oil, salt and pepper. I’m on a mission to convert everyone who grew up thinking brussels sprouts are gross, and a simple roasting is usually the way to get them on board.
carmelized is one thing…burnt is another…
…come on..what is going on here at Chez Amateur
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