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Momofuku Roasted Brussel Sprouts

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Momofuku Roasted Brussel Sprouts
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Makes: 8 servings adjust
The famous recipe from Chef David Chang's restaurants, Momofuku Noodle Bar and Ssam Bar, New York City.



Step 1

Roasted Brussel Sprouts: Preheat oven to 450°F with rack in upper third.


  • 2 pounds Brussels Sprouts, trimmed and halved lengthwise
  • 14 teaspoon Canola Oil
  • 2 tablespoons Unsalted Butter

Step 2

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


  • 14 cup Asian Fish Sauce, preferably Tiparos brand
  • 14 cup Water
  • 14 cup Sugar
  • 3 tablespoons Fresh Mint, finely chopped
  • 2 tablespoons Fresh Cilantro, stems, finely chopped
  • 1 Garlic Clove, minced
  • 1 Thai Red Chile, 1 1/2 inch, thinly sliced crosswise, including seeds

Step 3

Make Dressing: Stir together all dressing ingredients until sugar has dissolved


  • 12 cup Rice Krispies Cereal, or other crisp rice cereal
  • 3 tablespoons Canola Oil
  • 14 teaspoon Schichimi Togarashi (Japanese 7-spice blend), (Japanese seven-spice blend)

Step 4

Make puffed rice while sprouts roast: Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.

Step 5

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