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Spicy Brussels Sprouts with Mint

The sweet-and-salty vinaigrette on these sprouts, bolstered by fresh herbs and chiles, is a staple at David Chang's Manhattan restaurant Momofuku Ssam Bar. The key to the dish is to almost burn the brussels sprouts; the charred flavor is irresistible.


slideshow  More David Chang Recipes


  • Total Time:
  • Servings: 4 to 6

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  • 2 tablespoons vegetable oil
  • 1/2 cup Rice Krispies or other puffed rice cereal
  • 1/4 teaspoon togarashi (see Note) or cayenne pepper
  • Kosher salt
  • 1/4 cup Asian fish sauce
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • 1 small red chile, minced
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped mint
  • 4 cups roasted or boiled brussels sprouts (about 2 pounds), halved lengthwise



  1. 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.
  2. 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.
  3. 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.

Contributed By Photo © Gabriele Stabile Published November 2009

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