eat. shop. love. nyc.

Korean Southern, not South Korean
December 15, 2009, 4:05 pm
Filed under: Cook, Eat | Tags: , , , ,

I just finished reading David Chang’s Momofuku cookbook, and after trying his brussel sprouts with bacon and kimchi puree at Noodle Bar, I decided to go with the Southern-Korean flow when recreating the dish at home and paired his kimchi bacon brussel sprouts with another Southern staple: grits.


  • Brussel sprouts really are good for you. They may help prevent cancer, and they are good for your skin.
  • Brussel sprouts are super cute – halved through the core, they look like perfect little mini cabbages!
  • Add a little water or oil to kimchi if trying to puree it, otherwise it’s too pulpy.
  • Bacon lard makes everything taste better.

Adapted from the Momofuku cookbook:

Bacon Kimchi Brussel Sprouts and Grits

Serves 4

  • 1 pound brussels sprouts, trimmed and outer leaves removed and discarded
  • 1/4 pound smoky bacon, cut into 1-to-1 1/2-inch-long pieces
  • 2 tablespoons unsalted butter
  • 1 cup Kimchi, pureed – I bought the stuff instead of making it. Available at most Asian groceries.
  • Coarse salt and freshly ground black pepper
  • 1 cup of grits
  • 2 cups water
  • 2 cups milk


  1. Preheat oven to 400 degrees. Halve brussels sprouts through core; set aside.
  2. Puree kimchi with blender or food processor. Add olive oil or water if too dry.
  3. Place bacon in a skillet and cook over medium heat, stirring occasionally, until almost crisp, about 4 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside.
  4. Drain most of the fat from skillet to a foil-covered baking sheet and add brussels sprouts, cut side-down. Transfer sheet to oven and roast until sprouts are deep brown in color, about 10 minutes. Flip sprouts, and continue roasting until bright green and tender, 10 minutes more.
  5. While sprouts are roasting, prepare grits. In a medium sized pot, bring water and milk to a boil, turn heat to medium-low. Stir grits into warm water and milk gradually, adding salt to taste. Cover and let simmer on medium-low until grits thicken. Stir occasionally, 12-14 minutes until done.
  6. Return sprouts to skillet and turn stovetop heat to medium. Stir in butter and bacon; season with salt and pepper. Optional: add 1/2 cup of kimchi puree and toss sprouts to coat.
  7. Divide remaining kimchi puree among 4 shallow bowls, using the back of a spoon to spread out kimchi so it creates a ring at the bottom of each bowl. Divide grits evenly among bowls, arranging it inside the kimchi ring. Add brussel sprouts on top of and/or around the grits in each bowl and serve.

Apparently, I am not the first to think of the kimchi & grits combination. This Creamy Kimichi Grits with Shredded Brussel Sprouts, Shrimp, and Pork/Beer Sauce on Gothamist sounds pretty flippin’ delicious, too.


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