Selina S. Lee

Is it too early to talk about holidays? Maybe. I think we are also in the middle of Indian Summer which doesn’t put us in the mood either. Since I like to (or try to) plan ahead for what to cook for the season, I thought I would share something every week until Thanksgiving. Something that’s not Korean. It’s actually a nice break for me and I’m excited to share some of my favorite Thanksgiving side dishes! Something simple but super flavorful and can be enjoyed at the table. Would you consider making this for your Thanksgiving meal? I sure hope so cuz it’s deliciously simple and beautiful!

PAN-ROASTED BRUSSELS SPROUTS WITH PANCETTA & SHALLOTS
About 6-8 servings
For Thanksgiving Side Menu

INGREDIENT
40 brussel sprouts
3-4 shallots
3 oz (1 pk) pancetta
½ tsp garlic powder
½ tsp onion powder
kosher salt
black pepper

PREPARATION
Wash and clean brussels sprouts by cutting any ends from the stem and sometimes the outer layers. Cut them in halves then base season it with some kosher salt. Add 2 tbsp of water and par-cook them in the microwave for 2 mins. You may need to do this in two batches. / Peel and julienne shallots / Cut pancetta into small strips. I try to keep all ingredients in uniform sizes.

INSTRUCTION
On a heated pan, add pancetta and cook it until it starts to create oil from the fat. Add shallots and cook it until it starts to caramelize, about 5 mins in med-high heat. Add par-cooked brussels sprouts and season it with granulated garlic, onion powder. Cook it for 5 more minutes (2 min untouched) on high heat. Take it off of heat to prevent from over-cooking and browning.

PRO TIP
If you leave the brussels sprouts untouched for at least 2 min under high heat, it will create that nice charring color. Par-cooking the brussels sprouts in the microwave will retain nice bright green color and prevent from turning brown.

I had my last workshop of the year at Neighbor’s backyard last month. It was definitely one of most memorable workshop. I had the pleasure of teaching most enthusiastic and committed people eager to learn about art and culture of making kimchi. I’ve hosted few other kimchi workshops before but this was the first time we made whole Napa cabbage kimchi and Korean radish kimchi in its most traditional and classic form. We had a blast and here is a quick photo recap from that day. Don’t forget to check out the printable Kimjang Guidelines at the bottom of this post! Kimjang means special day dedicated to make large quantities of kimchi to preserve for long Winters in Korea. Kimjang was listed as UNESCO’s Intangible Cultural Heritage in 2013.