Good Ideas: Brussels Sprouts & Kimchi

What kind of life did I have prior to discovering kimchi?

I really feel like I have been missing out.

I am sorry I keep going on about it, but it is just so good!
and is good with EVERYTHING!

A fellow food blogging friend recently told me she hated kimchi, that it tasted like "dirty socks", and "smelled worse".
I think you have to find the right kimchi for you, sort of like a man. He has to smell and taste right for you.
;)

While in Miami last week, I ate at a fantastic Japanese restaurant owned by Stephen Starr called Makoto.
We had the best sushi we have ever had, and a side of Brussels sprouts w/ pork belly and kimchi.
WOW.

I knew I needed to recreate this at home so here goes.

Obviously, fatty pork belly is better, but I never make it, so used thick cut bacon instead.
You can omit the pork to make it vegetarian, which is also delish.

Here's how:

1 lb. Brussels sprouts, trimmed and cut in half, some shredded
olive oil
2 garlic cloves, chopped
2 pieces of thick cut bacon, chopped or pork belly (leftover shredded roast pork is good too!)
1 cup of kimchi, chopped, with some reserved kimchi juice
sesame seeds for garnish

In a large nonstick skillet, heat some olive oil and cook the bacon pieces until all fat is rendered out.

Remove the pork and pour out the oil, leaving just a small amount to saute the sprouts.

Add in the shredded and halved Brussels sprouts and saute with the chopped garlic about 8 minutes, until nice and brown in spots.

Add in the chopped kimchi and saute another minute.....cooking the kimchi mellows the funky taste and adds a great dimension and umami to the vegetable.

Add the pork back in (if using), and sprinkle w/ sesame seeds.

Great over rice or just out of the bowl!