The sweet-and-salty vinaigrette on these sprouts, bolstered by fresh herbs and chiles, is a staple at David Chang's Manhattan restaurant Momofuku Ssäm Bar. The key to the dish is to almost burn the brussels sprouts; the charred flavor is irresistible.
More David Chang Recipes
2 tablespoons vegetable oil
1/2 cup Rice Krispies or other puffed rice cereal
1/4 teaspoon togarashi (see Note) or cayenne pepper
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the Rice Krispies and togarashi and cook over high heat, stirring, until browned, about 30 seconds. Season with salt. Transfer to a plate and wipe out the skillet.
In a small bowl, combine the fish sauce, water, sugar, rice vinegar, lime juice, garlic and chile and stir until the sugar is dissolved. Add the cilantro and mint.
Add the remaining 1 tablespoon of oil to the skillet and heat until nearly smoking. Add the brussels sprouts; cook over high heat, stirring, until charred in spots and heated through, about 5 minutes. Transfer to a bowl and toss with the vinaigrette. Just before serving, sprinkle the Rice Krispies on top and serve right away.
Togarashi, a Japanese blend of chiles and sesame, is available at Asian markets.
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