Easy Gochujang Broccoli Side (Printable Version)
# What You'll Need:
→ Broccoli
01 -
1 large head broccoli, cut into bite-sized florets (approximately 400 g)
02 -
15 ml olive oil or sesame oil
03 -
1.25 ml salt
04 -
1.25 ml black pepper
→ Gochujang Sauce
05 -
30 ml gochujang (Korean fermented chili paste)
06 -
15 ml soy sauce or tamari
07 -
15 ml rice vinegar
08 -
15 ml maple syrup or honey
09 -
5 ml sesame oil
10 -
1 clove garlic, grated
11 -
5 ml grated fresh ginger
12 -
15–30 ml water (to adjust sauce consistency)
→ Optional Garnishes
13 -
Sesame seeds
14 -
Chopped green onions
15 -
Crushed peanuts or cashews
16 -
A squeeze of lime or lemon juice
# Step-by-Step Directions:
01 -
Preheat the oven to 220°C. Toss broccoli florets with olive oil, salt, and black pepper until evenly coated.
02 -
Arrange broccoli in a single layer on a parchment-lined baking sheet and roast for 15 to 18 minutes, flipping halfway through, until edges are crisp and golden.
03 -
In a bowl or small saucepan, whisk together gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, grated garlic, and grated ginger. Add water to achieve desired consistency.
04 -
Gently warm the sauce over low heat or microwave for 30 seconds to blend flavors, if desired.
05 -
Transfer roasted broccoli to a mixing bowl. Drizzle with the prepared gochujang sauce and toss thoroughly to coat all pieces evenly.
06 -
Sprinkle with sesame seeds, chopped green onions, or crushed nuts as preferred. Serve immediately or store for meal preparation.
# Helpful Notes:
01 -
Roasting at high heat ensures crisp edges and wonderful texture. Avoid overcrowding the baking sheet for even roasting.
02 -
Warming the sauce helps it adhere better to the broccoli, enhancing flavor distribution.