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Picture of David Chang's Brussels Sprouts with Kimchi Puree and Bacon
american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 946 kcal 47 %
  • Fat 67 g 103 %
  • Saturated 29 g 145 %
  • Carbs 62 g 21 %
  • Fiber 26 g 104 %
  • Protein 35 g 70 %
  • Cholesterol 136 mg 45 %
  • Sodium 2023 mg 84 %
  • Calcium 328 mg 33 %
  • Magnesium 157 mg 37 %
  • Potassium 3704 mg 79 %
  • Iron 8 mg 45 %
  • Zinc 4 mg 35 %
  • Phosphorus 619 mg 88 %
  • Vitamin A 1412 µg 157 %
  • Vitamin C 394 mg 438 %
  • Thiamin (B1) 1 mg 86 %
  • Riboflavin (B2) 1 mg 50 %
  • Niacin (B3) 9 mg 59 %
  • Vitamin B6 2 mg 125 %
  • Folate equivalent (total) 364 µg 91 %
  • Vitamin B12 1 µg 26 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 6 mg 41 %
  • Vitamin K 1014 µg 845 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

David Chang's Brussels Sprouts with Kimchi Puree and Bacon

Ingredients

  • 1 lb Brussels sprouts
  • ¼ lb smoky bacon (buy the best that is available at your store) cut into 1" to 1½" inch long batons.
  • 1 cup Napa Cabbage Kimchi (see below), pureed
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 cup julienned carrots

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