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Spicy Brussel Sprouts with Mint
© Gabriele Stabile

Spicy Brussels Sprouts with Mint

  • SERVINGS: 4 to 6
  • FAST

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.

  1. 2 tablespoons vegetable oil
  2. 1/2 cup Rice Krispies or other puffed rice cereal
  3. 1/4 teaspoon togarashi (see Note) or cayenne pepper
  4. Kosher salt
  5. 1/4 cup Asian fish sauce
  6. 2 tablespoons water
  7. 2 tablespoons sugar
  8. 1 tablespoon rice vinegar
  9. 1 tablespoon fresh lime juice
  10. 1 small garlic clove, minced
  11. 1 small red chile, minced
  12. 1/4 cup chopped cilantro
  13. 2 tablespoons chopped mint
  14. 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.
Notes Togarashi, a Japanese blend of chiles and sesame, is available at Asian markets.