Today I rolled out of bed at an embarrassingly late hour and just wanted something light and fresh to salvage the day. But just because something is healthy doesn’t mean it has to be flavorless- take Korean food, for example. Korean cuisine has lots of healthy options, as many of the dishes are full of vegetables and soups that fill you up without weighing you down. My grandma includes fresh or cooked vegetable side dishes with most meals, and I made this recipe with her in mind! This broccoli side dish features gochujang, which is a red chili/soybean paste that’s as widely used as ketchup in Korean cuisine. It lends a spicy and slightly savory-sweet flavor that goes great with broccoli. Most Asian supermarkets carry gochujang, and even Amazon has it!
Korean-Style Broccoli With Gochujang
(serves 4 as side dish)
4 broccoli crowns, snapped into smaller pieces
3 tsp gochujang
2 tsp sesame oil
2 tsp soy sauce
1 tbsp and 1 tsp rice vinegar
2 tsp minced garlic cloves
sesame seeds to garnish
1. Heat sesame oil in wok or deep frying pan on medium-low heat. Add garlic and broccoli and sauté for 4 minutes, stirring continuously.
2. Mix gochujang, soy sauce, and rice vinegar together in a bowl. Add the mixture to the broccoli and garlic and stir to coat.
3. Reduce heat to low and cover (with large plate if using a wok). Cook for 6-8 minutes, or until just fork tender. Stir again to coat broccoli in any remaining sauce in the pan.
4. Remove from pan, garnish with sesame seeds.