Description
This spicy Gochujang Broccoli features fresh broccoli tossed in a savory-sweet sauce made with Korean chili paste, soy sauce, and honey. Quick to prepare, it’s a vibrant dish that can be enjoyed as a side or a main course over rice or quinoa, making veggies delicious and exciting!
Ingredients
Scale
- 1 pound of fresh broccoli, cut into florets
- 2 tablespoons of olive oil
- 1 tablespoon of sesame oil
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of honey or maple syrup
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Instructions
- Wash the broccoli thoroughly under cold running water to remove any dirt or pesticides.
- Cut the broccoli into bite-sized florets, about 1-2 inches in size, and set aside in a large bowl.
- In a small mixing bowl, combine gochujang, soy sauce, honey (or maple syrup), sesame oil, rice vinegar, minced garlic, and grated ginger. Whisk until smooth.
- Taste the sauce and adjust flavors as needed, adding more gochujang for spice or more honey for sweetness.
- In a large skillet or wok, heat olive oil over medium-high heat.
- Add the broccoli florets to the skillet and stir-fry for about 4-5 minutes until bright green and tender-crisp.
- Pour the gochujang sauce over the broccoli and stir well to coat.
- Continue cooking for an additional 2-3 minutes, allowing the sauce to thicken and flavors to meld.
- Remove from heat and transfer to a serving dish.
- Garnish with sesame seeds and chopped green onions before serving.
- Serve warm as a side or over rice or quinoa for a complete meal.
Notes
- For added protein, consider adding cubed tofu or cooked chicken during cooking.
- Chopped nuts like cashews or peanuts can be added for extra crunch.
- This sauce is versatile and can be used with other vegetables like cauliflower, green beans, or bell peppers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes