My local supermarket had Bussels Sprouts on sale so I wanted to make Brussels Sprouts. I did a search on the computer for best Brussels Sprouts Recipe. One that was on the top of someone’s list was Momofuku Brussels Sprouts. I looked it up and found three slightly different versions…..So I’m not entirely sure what is closest to the original recipe but I can say for sure that it is Brussels Sprouts maybe pan fried and finished in the oven with a “to Taste” fish sauce vinaigrette. I think? The original recipe might be topped with seasoned Rice Krispies. I did mine to taste with ingredients that I had around the house. I also don’t buy boxed cereal so I thought up seasoned pop corn would be closest to cereal of what I had around the house. I think one crucial part of the recipe that differs the most is the amount of fish sauce to use. I imagine that every brand has a different amount of salt in it. If I used as much as one of the recipes I read I wouldn’t be able to eat these Brussels Sprouts because they would have turned out too salty.I used Red Boat Fish Sauce….It’s suppose to be the best one and it’s only made from anchovies and sea salt. The other crucial part of the recipe also is the size of brussels sprouts that you are using because small ones require a different amount of cooking than large ones………..This recipe makes around 8 side servings. Anyway this is a very easy and fairly quick recipe to prepare. Oh and I forgot to mention that this really came out FORKING Great!

Ingredients for around 8 side servings

3 lbs brussels sprouts – cleaned, trimmed, cut in half

3 Tablespoons canola oil

4 Tablespoons fish sauce (or to taste – I used Red Boat Brand Fish Sauce)

4 Tablespoons water

2 Tablespoons rice vinegar

1/2 lime – just the fresh squeezed juice

4 Tablespoons sugar

1/2 teaspoon granulated garlic

1 red chili (or to taste…you might want more or less) – minced

1/4 cup popcorn kernels

a couple squirts canola oil

2 pinches shichimi togarashi

1/4 cup cilantro – chopped

2 Tablespoons fresh mint or substitute two pinches of dried mint

Directions

Set oven to 400 degrees F and have a rack in the top third position.

Mix together the vinaigrette. In a small bowl add the fish sauce, water, vinegar, lime juice garlic, sugar, and red chile. Set to the side.

The Brussels Sprout need to be fried. You can do this in batches with a fry pan or with a fat side of a grill tray (this works much easier and faster than a fry pan). Squid the oil on your flat side of your grill tray on medium high heat. Add the Brussels sprouts cut side down. In a few minutes they will brown and turn them over. Remove Brussel sprouts when done on both sides. If you have bigger Brussels Sprouts they might still be slightly uncooked in the center. They go on a baking sheet. If you have small ones they might be done…..

Spoon a teaspoon of vinaigrette over each Brussels Sprout. This goes in the oven for no more than 15 minutes. (If your sprouts are small and done then you might want to cook the vinaigrette minus the lime juice and add latter and then apply the vinaigrette and possibly skip the oven time…..)

While the Brussel Sprouts are roasting in the oven put a quarter cup of popcorn kernels in a lunch bag and roll the top down a little. This gets microwaved for about one minute and fifty seconds. When this is done spray a couple squirts of oil on the popcorn a two small pinches of shichimi togarashi….(be careful this is strong). Shake bag.

Serve up your Brussels Sprouts. Top with seasoned popcorn and herbs.

ENJOY!!! A Special Thanks!! To Momofuko so I could come up with what I got here.