Spice up your broccoli game with this irresistible gochujang broccoli recipe! Gochujang, a Korean fermented chili paste, brings a perfect balance of heat, sweetness, and umami to transform this humble veggie into a bold and vibrant dish. Packed with flavour and nutrients, it’s the perfect way to make broccoli the star of your meal. Pair it with rice or noodles, and your favourite protein—you might just find yourself reaching for seconds (or thirds!).
Preparation
5
min
Cooking
20-30
min
Portion
2
Ingredients
- 1 L (4 cups) broccoli florets
- 15 ml (1 tbsp) sesame seeds
- Gochugaru flakes, to taste (optional)
Sauce Ingredients:
- 15 ml (1 tbsp) gochujang paste
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) sesame oil
- 2 garlic cloves, minced
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together the sauce ingredients.
- Add in the broccoli florets, mix with the sauce until evenly coated.
- Spread the coated broccoli on a lined baking sheet in a single layer.
- Roast for 20–30 minutes, or until the broccoli is tender and slightly crispy, turning halfway through cooking.
- Remove from the oven, sprinkle with sesame seeds, and serve. Optionally, garnish with gochugaru flakes for an extra kick.
Notes
Store in the refrigerator for up to 4 days.Can be frozen for up to 3 months, but crispy broccoli is best served fresh.
Registered Dietitian Nutritionist in Montreal
