New York’s Momofuku Ssäm Bar is certainly worth a visit at least once, but you’re sure to make these Brussels sprouts from chef David Chang at least twice—in the same week. While this signature dish is deep-fried at Ssäm Bar, the secret to Chang’s home preparation is roasting the mini cabbages at 450°F, maximizing their sweet, nutty flavor and crisping their beautiful green leaves. The recipe is written for slightly charred results; if you prefer your vegetables more green than golden brown, check them after 20 minutes or so.

　　

Ingredients

Makes 8 servings

　　

FOR BRUSSELS SPROUTS

2 pounds Brussels sprouts, trimmed and halved lengthwise

　　3 tablespoons canola oil

　　2 tablespoons unsalted butter

　　

FOR DRESSING

1/4 cup Asian fish sauce, preferably Tiparos brand

　　1/4 cup water

　　1/4 cup sugar

　　3 tablespoons finely chopped fresh mint

　　2 tablespoons finely chopped cilantro stems

　　1 garlic clove, minced

　　1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds

　　

FOR PUFFED RICE

1/2 cup crisp rice cereal, such as Rice Krispies

　　1/4 teaspoon canola oil

　　1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)

　　Cilantro sprigs, torn mint leaves, chopped scallions, for garnish

　　

MAKE BRUSSELS SPROUTS

Step 1

Preheat the oven to 450°F, with a rack in the upper third.

　　

Step 2

Toss the Brussels sprouts with the oil, then arrange cut side down in a 17 by 12-inch shallow baking pan. Roast, without turning, until the outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.

　　

MAKE DRESSING AND PUFFED RICE

Step 3

Stir together all dressing ingredients until sugar has dissolved.

　　

Step 4

Cook the cereal, oil, and seasoning in a small skillet over medium heat, shaking the skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.

　　

FINISH AND SERVE

Step 5

Put the Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with the puffed rice and serve the remaining dressing on the side.

　　The Epicurious Cookbook