Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This classic recipe from chef David Chang's "Momofuku" cookbook is used to make his Brussels Sprouts with Kimchi Puree and Bacon dish.

The Martha Stewart Show, January Winter 2009, The Martha Stewart Show, November 2009, The Martha Stewart Show, November 2009

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Yield:
Makes 1 to 1 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Halve cabbage lengthwise. Cut halves crosswise into 1-inch-wide pieces. In a large bowl, toss cabbage with salt and 2 tablespoons sugar. Transfer to refrigerator and let stand overnight.

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  • In a large bowl, combine garlic, ginger, kochukaru, fish sauce, usukuchi, shrimp, and remaining 1/2 cup sugar. If mixture is very thick, add water, 1/3 cup at a time, until consistency is just thicker than a creamy salad dressing. Stir in scallions and carrots.

  • Drain cabbage and add to bowl with garlic mixture. Cover and transfer to refrigerator for at least 24 hours. It is best when kept refrigerated for 2 weeks but will keep refrigerated for up to 1 month.

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Reviews (1)

4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
04/05/2013
I assume in the first step the napa cabbage is supposed to be submerged in water with the sugar and salt? It doesn't say water, but all other recipes I have seen suggest water.