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A couple of reasons to buy David Chang's new Momofuku cookbook: (1) Lots of awesome, bacony, no-bullshit recipes like the one after the jump. (2) You can actually read the thing. Like an actual book. Writer Peter Meehan captures Chang's voice remarkably well. You'd think you were sitting there with the famously grumpy-enthusiastic-reluctant-passionate chef ripping through a case of OB beer while you learn how Momofuku became more than just "a shitty little noodle bar" and the 32-year-old Chang became (despite his resistance) the most celebrated chef in New York.—Adam Rapoport

And check back tomorrow for the debut installment of Eat a Peach!, a series of dispatches by David Chang and Peter Meehan from the Momofuku book tour—exclusively on GQ.com.

David Chang talks about Brussels sprouts the way he talks about pretty much everything—with blunt force. "Basically, you can't fuck them up," he says, a pan of sprouts sizzling and sputtering in front of him. "Cook the shit out of them; just don't turn them to charcoal."

Chang makes it sound easier than it is, but he's not exaggerating by much. When cooked properly, Brussels sprouts take on a crispy, caramelized quality that makes them all but addictive. At Noodle Bar—the first of his three Momofuku-stamped restaurants in New York's East Village—the sprouts became so popular he eventually took them off the menu. "Every single table ordered them," he says. "It was ridiculous. I would've had to dedicate one of my cooks to doing nothing but cooking sprouts all night."

At the time, Chang pan-roasted the sprouts with crispy chunks of bacon and then tossed them in pureed kimchi. At Ssäm Bar, his second restaurant, he started deep-frying them and tossing them in fish sauce. When I visited him recently at Ko, his twelve-seat high-end eatery, he browned them in a skillet, added a touch of butter, and then tossed them in sriracha, the Asian hot sauce, with a squirt of lime juice. "They're really resilient to strong flavors," he explains. "They're incredibly forgiving."

What's essential, though, is not how you flavor the sprouts but how you cook them. Do it right and you can give them any type of spin you want. The key is to achieve an evenly browned finish. It's one that's best achieved by slicing the sprouts lengthwise, then cooking them cut-side down. Chang likes bacon fat, but olive oil works just as well. He also prefers a skillet on the stovetop to get the caramelization going. But if you're cooking for a large group—say, at Thanksgiving—you can easily lay a few dozen down on a baking sheet or two and roast them in a hot oven.