Thursday, April 21, 2016

Korean Spicy Broccoli 韩式辣酱拌西兰花

Ever since I have successfully made my own Korean spice-dressing from gochujang, apple cider vinegar and sesame oil, I have been enjoying the ease of making a galore of banchan such as gochujang Bok Choy, and chilled spiced-tofu.

Spiced broccoli florets

Today, this Korean-spiced broccoli will be a great accompaniment to kimchi fried rice made with broccoli stems, eggs, edamame and corn kernels. It is broccoli two-way: the florets in banchan, and stems in fried rice.



Korean Spicy Broccoli 韩式辣酱拌西兰花
Ingredients: 1 small head broccoli or about 12-15 florets
[Sauce]: 1-2 tbsp gochujang, 1 tsp organic light soy sauce, 1tsp toasted sesame oil, 1/2tsp brown sugar and 1 tbsp organic apple cider vinegar.

Directions: Prepare the sauce and set aside. Blanch the vegetables. Drain away water, and pat dry. (For leafy greens, squeeze the vegetables dry to remove excess moisture). When the vegetables have cooled down a bit, mix in the sauce with the vegetables to "marinate and season".



Recipe instructions for kimchi fried rice (refer here).
Ingredients are modified as below:
2 organic eggs
1-2 servings cooked rice
1/2 cup kimchi
1/2 cup corn kernels
1/2 cup shelled edamame
2 green onions, finely chopped
2 cloves garlic, finely minced
1/2 -1 cup broccoli stems

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