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I’ve long been an admirer of Momofuku’s brussel sprouts with kimchee.  A brilliant pairing of flavors, I was surprised to see that it was relatively simple with logic and economy behind it.  Bacon is cubed and baked in the oven until crisp (this was made outside of The Littlest Kitchen).  The bacon is removed while the drippings remain to coat the brussel sprouts as they roast.  When they’re bright green with sunny brown spots, they’re finished in a pan with butter for more flavor boost and the bacon is added again.  The kimchee is merely pureed in a blender.  Nothing too fancy or requiring of precision timing.  It’s how I like to eat and cook.

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