Hi, my name is Christina and I love Korean food. I’m constantly in search of new recipes, especially for side dishes. Recently, I found a new side dish recipe that is delicious and involves my family eating broccoli without any cheese or ranch dressing on and I’d like to share it with you.
I like Korean side dishes a lot because they are mostly veggies and they are intended to be made ahead of time and served from the fridge at a moments notice. Also, we eat them with chopsticks and my kids think anything eaten with chopsticks is fun food so they eat more of them. I am pro my kids eating more veggies.
I bought a huge bag of broccoli florets last week and wanted to find a Korean side recipe for them. We’ve had Korean broccoli at Ilmee (the best Korean restaurant in the Atlanta area), but my husband didn’t really like them because they didn’t have a spicy enough sauce on them. He loves my favorite rustic spinach side so I decided to look for a broccoli side recipe that had gochujang in it. I found this one on Lily Eats. I mostly followed it. The recipe I used is below.
Korean broccoli banchan
Ingredients:
- 4 cups broccoli florets in bite-sized pieces
- 3 tsp gochujang
- 2 tsp sesame oil
- 2 tsp soy sauce (or braggs liquid aminos)
- 1 tbsp and 1 tsp rice vinegar (or apple cider vinegar)
- 2 tsp minced garlic cloves
- Sesame seeds to garnish (optional, we leave these out because my sister and hubby don’t like them)
Directions:
- Heat sesame oil on medium high heat in frying pan. Add garlic and broccoli and sauté for 4 minutes, stirring continuously. If anything sticks, add a little more sesame oil.
- Mix gochujang, soy sauce and rice vinegar in a bowl. Add to frying pan and stir to coat broccoli and garlic.
- Reduce heat to low and cover. Cook 8 minutes or until fork tender. Stir again to coat broccoli in any remaining sauce.
- Remove from pan and garnish with sesame seeds as desired.
- Serve warm or refrigerate until later.
- Enjoy and repeat.
Made from Scratch 