Kimchi is the zestiest, spiciest, healthiest, most garlic-y, brine-y, side dish you will ever eat. I heart kimchi to the max. But I haven’t always possessed such love for the spunky Korean dish. At Korean culture camp as a kid, I detested it. But I’d always take it in the lunch line because I didn’t want to offend the person dishing it out. Unfortunately, it always ended up in the garbage (along with the delicious, store-bought cookies that accidentally got soaked in the kimchi juice) all 7 years I attended the camp.
It’s amazing how your palate changes as you grow older. In college, my best friend reintroduced me to kimchi, and I fell in serious love. I distinctly remember her words in response to my obvious avoidance of it during our first Korean meal together: “Dude, how do you not like kimchi?” I innocently shrugged as visions of pungent, wilted cabbage ruining my beloved cookies ran through my head. However, after taking a few bites, I began to realize what I’d been missing out on. The ingredients are bold, yet so basic: Napa cabbage, ginger, garlic, scallions, and red pepper flakes in a well-seasoned brine. Healthy and flavorful. But the fact that it’s fermented, the fact that it has a spicy kick, threw me off.
Well, I’m here with a recipe that will turn any kimchi novice or hater into a kimchi lover. Let me explain. First, we have shredded raw Brussels sprouts, which are cute mini cabbages and they seem to be all the rage these days. Perfect. Toss this in a kimchi-inspired dressing of soy sauce, honey, ginger, and garlic with a pinch of red pepper flakes. Simple, zesty, and familiar ingredients! I think the salad could be complete at this point, but why not send it over-the-top and add some bacon, grated Parmesan, and a freakin’ drippy…fried…egg. I mean, why the heck not. If you’re not a fan of eggs or any of these bonus ingredients, (I supposed we can still be friends) by all means skip ‘em, but seriously. One pierce of the yolk with your fork and you’ve got oozing, drippy egg to mellow out the zesty dressing. Combine this awesome sauce with the crunchy shredded Brussels sprouts, crispy bacon bits, and nutty cheese and you’ve got pure, unconventional, kimchi heaven.
- 4 strips of bacon
- 1½ lbs of Brussels sprouts
- 2 scallions, chopped
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 tbs cup soy sauce
- 2 cloves garlic, minced
- 1 tsp minced ginger
- 2 tbs agave or honey
- 1 tsp red pepper flakes
- ⅛ tsp fish sauce (optional)
- Prep the salad: Cook the bacon strips until crispy. Chop into bits and set aside. Using a sharp knife, finely chop the Brussels sprouts. Place them in a large salad bowl. Add the bacon bits, green onion and shredded Parmesan cheese to the bowl.
- Make the dressing: Combine all ingredients in a blender, food processor or whisk them in a bowl. I used the Nutribullet. Mix until the dressing reaches a smooth consistency.
- Assemble salad: Pour the dressing over the salad. Toss until fully combined. Using nonstick cooking spray, fry the egg in a small saute pan. Place the fried egg on top of the salad.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 120 Fat: 3.6g Carb: 17.3g Fiber: 4.8g Protein: 8.6g Sugar 7.7g Sodium: 368mg
Weight Watchers Points (calculated on member website)
WW: 3 Points Plus