Brussels Sprout Bliss

Momofuku's Momofuku vs.
The Faux Gourmet's Momofuku

Image originally from Gourmet Magazine; available at Epicurious.com

Taste & See: Um, wow. I had a culinary experience tonight that blew my mind. It involved Momofuku, the NYC restaurant group with a cult-like following for the things it does with pork belly, ramen (featured in list of NYC's 50 tastiest soups!, and cereal flavored milk. Momofuku serves swoon-worthy roasted rice cakes with a thick red spicy sauce, modeled after the Korean dish dok boki. I had it over three years ago for the first time and the memory has filled me with bliss ever since. I love authentic Korean dok bokgi with a deep passion but Momofuku's version, crispy on the outside & gooey within, is another planet.


Image from Momofuku.com

I ate at Momofuku (noodle bar) the other day & naturally, ordered their roasted rice cakes, among other things. Swoon. And double swoon: I planned to enjoy the leftovers at home with caramelized brussels sprouts. You see, at that same meal three and a half years ago, I ate brussels sprouts at Momofuku for the first time. I totally lose foodie cred by admitting I only had brussels sprouts for the first time 3 years ago. But stay with me. Those brussels sprouts changed my life. I'm a Brussles Sprouts Girl now, and I owe it all to (Momofuku chef) David Chang.

I thought it only fitting I attempt to recreate Chang's recipe for my at home version. Gourmet magazine (RIP) published a version of Momofuku's brussels sprouts a few issues back. I dug it up on Epicurious & went to work, making a few adaptations along the way. Even knowing a recipe comes from David Chang isn't enough to make a recipe purist out of me.

My meal of (left-over) roasted rice cakes, reheated in a toaster oven & freshly caramelized brussels sprouts was stellar. Blow my mind stellar. But the big surprise was that even though Momofuku's contribution tasted just as good as it did that day at the restaurant, it was my homemade play off Momofuku that really bowled me over. Warning, folks: these brussels sprouts are addictive. Like, crack brussels sprouts. Oh wait, Momofuku already took that name...

All this to say: here's an intensely pleasurable way to eat your veggies. Dig in!

Do It Yourself: Momofuku's (Sort of) Brussels Sprouts--Caramelized Brussels Sprouts

Ingredients

Roughly 2 cups brussels sprouts, trimmed & halved lengthwise
2 Tbsp canola oil
1 Tbsp *fresh butter
4 Tbsp fish sauce
4 Tbsp water
4 Tbsp white sugar
2 cloves garlic, minced
3 Tbsp mint, finely chopped
3 crushed, stemless dry red (Thai) chilies (approx 1 1/2 inches in length)

Instructions

Preheat oven to 450°F with rack in upper third. Cover a baking pan with a piece of foil

Toss Brussels sprouts with oil & arrange cut sides down on the foil. Roast in oven approximately 40-45 minutes, until outer leaves are tender and very dark brown. If your brussels sprouts are on the small end, check at 30 minutes. Don't stir or turn.
Meanwhile make the dressing by stirring together water, sugar, fish sauce til sugar dissolves, then adding garlic, mint & chilies.

Remove pan from oven, lift foil and slide brussels sprouts into a bowl. Add butter and toss to coat. Finish by tossing with just enough dressing to coat.
*I used maple butter from my local farmers' market. The fresh taste of the butter and the tinge of sweetness add a lovely richness. Even if you can't get 'maple butter,' it is worth the hunt & the splurge to find the highest quality butter possible. You won't believe the difference in taste--and it requires much less butter to get the same luscious flavor.