When most people think of brussels sprouts, fish sauce is not the first thing to come to mind. However, when I had the brussels sprouts at Momofuku Ssäm Bar last year, they were a perfect match. I’ve had plans to recreate a very simplified version in my kitchen, but have been met with a challenge at the farmers’ market every week: beating the competition.

I usually arrive at the market around noon on Saturdays, so the the crates of brussels sprouts are picked over and only a few sad sprouts are left, leaves splayed out and smashed. However, last Saturday morning I woke up at 7:30 to conquer the weekend. I was at the farmers’ market by 9AM and a mound of fresh, perfect brussels sprouts was waiting. I bought half a dozen cider doughnuts to celebrate my victory and started plotting my side dish.

Momofuku-Inspired Brussels Sprouts
Based on Serious Eats
(Mo Note: Because the amount of sprouts will vary widely, I’m just going to give guidelines for ingredient amounts)
-Brussels sprouts, trimmed and halved lengthwise
-Olive oil (enough to coat the sprouts)
-Equal parts water and fish sauce
-Brown sugar

1) Preheat oven to 400°

2) Toss brussels sprout with olive oil to coat, then place cut side down on a baking sheet. Roast for 15-20 minutes, or until they begin to brown along the edges of the leaves. Place back into a bowl while still warm.

3) Mix fish sauce, water, and a sprinkling of brown sugar in a small bowl. Add a small amount at a time to the brussels sprouts and toss, continuing this process until they are lightly coated. Add more brown sugar and/or salt to taste.