Description
This vibrant Gochujang Sesame Broccoli recipe combines tender blanched broccoli florets with a savory and spicy Korean-inspired sauce made from gochujang, sesame oil, and soy sauce. It’s perfectly balanced with garlic, rice vinegar, and a touch of maple syrup, then finished with toasted sesame seeds and fresh green onions for a flavorful vegan side dish that’s quick to prepare and delicious served warm or at room temperature.
Ingredients
Scale
Vegetables and Garnish
- 1 large head broccoli, cut into florets
- 2 cloves garlic, minced
- 1 green onion, sliced, for garnish
Sauce and Oils
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil (such as canola or vegetable oil)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons maple syrup or honey
- 1 teaspoon toasted sesame seeds
Instructions
- Blanch the Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for 1–2 minutes until they turn bright green and become just tender. Drain the broccoli and immediately transfer it to an ice bath to stop the cooking process, then drain thoroughly again.
- Prepare the Sauce: Heat sesame oil and neutral oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Combine Sauce Ingredients: Stir in the gochujang, soy sauce, rice vinegar, and maple syrup into the skillet with the garlic. Cook for 1–2 minutes while stirring continuously to create a smooth, flavorful sauce.
- Toss Broccoli in Sauce: Add the blanched broccoli to the skillet and toss well to evenly coat the florets with the sauce. Continue cooking for another 2–3 minutes until the broccoli is heated through and slightly caramelized.
- Serve: Transfer the coated broccoli to a serving plate. Sprinkle with toasted sesame seeds and sliced green onion for garnish. Serve warm or at room temperature as a tasty side dish or over rice or noodles for a quick vegetarian meal.
Notes
- Adjust the amount of gochujang according to your preferred spice level.
- This dish works well as a side or can be served over rice or noodles for a complete vegetarian meal.
- To keep it vegan, substitute honey with maple syrup.
- Ensure broccoli is blanched but still crisp for the best texture.
