This Korean broccoli namul recipe tosses freshly steamed and chilled broccoli with a delicious zingy, sweet and spicy sauce. It's a fabulous way to incorporate huge servings of vegetables into a day - we often enjoy the broccoli namul by itself as a substantial lunch. It also makes a great side dish for a summer barbecue, along with glazed ribs, or pulled pork. The dish is best refrigerated before serving, but if there isn't time, just eat it straight away.
See our detailed introduction to Korean banchan, namul and cold Korean salad recipes here.
Ingredients Serves: 1
- Cook the broccoli in a steamer for 5 minutes, until slightly softened but still green and crisp. When cooked, cool quickly by plunging into a bowl of ice cold water, and then rinse in several changes of cold water until cold. Drain and set aside.
- In a large mixing bowl, prepare the dressing. Mix together the spring onions, garlic, Korean red pepper powder, sugar, light soy, dark soy, and sesame oil. Add the broccoli and toss until coated. Sprinkle over the sesame seeds to serve.