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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Place the kimchi in the bowl of a food processor fitted with a blade attachment and process until pureed (the mixture will not be smooth), stopping often and scraping down the sides of the bowl with a rubber spatula, about 3 to 4 minutes.
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3
Transfer to a small saucepan; set aside.
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4
Place the bacon in a large oven-safe frying pan over medium heat and cook, stirring occasionally, until crisp, about 9 to 10 minutes.
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5
Transfer with a slotted spoon to a paper-towel-lined plate; set aside.
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6
Remove the pan from heat.
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7
Remove and discard all but 1 tablespoon of bacon fat from the pan.
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8
Arrange the Brussels sprouts in the pan, cut side down and in a single layer, and season with salt and pepper.
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9
Roast in the oven until the cut sides are golden brown, about 8 to 10 minutes.
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10
Stir the Brussels sprouts and continue roasting until knife tender, about 10 to 15 minutes more.
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11
Meanwhile, place the saucepan of pureed kimchi over low heat until simmering.
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12
Keep warm.
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13
When the Brussels sprouts are ready, remove from the oven, add the butter and reserved bacon, and stir to combine.
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14
Taste and season with salt and pepper as needed (keep in mind that the pureed kimchi may be salty).
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15
To serve, divide the pureed kimchi among 4 shallow bowls.
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16
Using the back of a spoon, spread the puree out so that it covers the bottom of the bowls.
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17
Divide the Brussels sprouts and bacon among the bowls, followed by a mound of the grated carrots.
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18
Serve immediately.
