Side-ling up to the holiday table: Thi Cao's Brussels sprouts with kimchi
Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.
Chef Thi Cao of Buckley's says he first created this side dish for a dinner date. He liked it so much, he put it on the menu at Buckley's.
"The texture, flavor and aroma that come with this mildly spicy dish is amazing. More importantly, my dinner date was very impressed! It has become my "go to" dish when someone asks, 'What is your cooking style?' It's interesting, it has flavor, it has depth, there is history behind the dish, and it is easy to do."
Caramelized Brussels Sprouts with Kimchi
–1 pound Brussels sprouts (cleaned and halved)
–1/2 cup kimchi (mild or spicy)
–2 teaspoons Maggi seasoning, or soy sauce or fish sauce (whatever suits your taste)*
–2 tablespoons corn oil to cook (I prefer using duck fat!)
Place corn oil (or another preferred cooking fat) in a 12-inch saute pan over medium to moderate heat. While the pan is still fairly cold, place your halved brussels sprouts (cut side facing down) in the pan. Allow the Brussels to slowly sizzle in the pan – if you caramelize too quickly, the inside will be raw and the outside would be burnt.
Within six to seven minutes, the Brussels sprouts should be a rich/dark golden brown (not black). At this point, add in your kimchi and give the pan a quick toss, ensuring everything is properly mixed. I like adding a tablespoon of the kimchi marinade as well. Just before you take the pan off the heat, add the seasoning sauce (Maggi, soy or fish sauce) into the pan and give it another quick toss.
Immediately serve and enjoy.
* can be found at your favorite Asian market
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