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Robin Ward

Spicy Korean Broccoli Salad

Prepare a quick and flavorful Korean Broccoli Salad in just 15 minutes. Steam tender broccoli, coat it in a savory, spicy sauce, and finish with a sprinkle of sesame seeds. Versatile as a vibrant side dish, healthy appetizer, or light snack. Embrace the simplicity and deliciousness of this effortless recipe.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 3
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Asian, Korean
Ingredients Method Notes

Ingredients
  

  • 12-14 oz broccoli florets in a microwavable bag (see notes)
  • 3-4 garlic cloves, minced
  • 1 Tbsp sesame oil
  • 1 Tbsp low sodium soy sauce
  • 2 tsp gochugaru Red pepper flakes
  • 2 tsp sesame seeds Plus a bit more for garnish (opt)
  • ¼ tsp salt
  • ¼ tsp ground black pepper

Method
 

  1. Microwave broccoli following package instructions until it's bright green and lightly crunchy (about 1 minute less time than instructions say). The broccoli will be tender with slight resistance when pierced with a fork. Transfer it to an ice bath for 1-2 minutes, then drain and pat it as dry as possible.
  2. In a large bowl, whisk together garlic, sesame oil, soy sauce, gochugaru, sesame seeds, salt, and black pepper.
  3. Add the broccoli to the bowl and toss thoroughly to combine. Season to taste and optionally garnish with more sesame seeds. Serve at room temperature or chill in the fridge and serve cold.

Notes

  • If you don't have a microwavable bag, steam broccoli on the stovetop for 3-5 minutes or blanch in boiling water for 1-2 minutes. 
  • Thoroughly toss the broccoli in the dressing to ensure it coats every part for even seasoning.
  • I prefer the salad cold, allowing the flavors to marinate and intensify as it sits in the fridge.
  • Store the salad in an airtight container in the fridge for up to 2-3 days for optimal freshness.