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Gochujang Broccoli

Roasted broccoli florets tossed in a spicy, savory, and sticky Korean gochujang glaze, finished with sesame seeds.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: Asian Fusion, Korean
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

The Broccoli
  • 2 large heads broccoli cut into florets
  • 2 tbsp neutral oil avocado or canola
The Gochujang Sauce
  • 3 tbsp gochujang Korean chili paste
  • 2 tbsp soy sauce or tamari
  • 1 tbsp sesame oil toasted
  • 1.5 tbsp maple syrup or honey
  • 1 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
Garnish
  • 1 tbsp toasted sesame seeds
  • 1 tsp red chili flakes optional

Equipment

  • Large baking sheet
  • Parchment paper
  • Medium mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss dry broccoli florets with neutral oil and spread in a single layer on the baking sheet.
  3. Roast for 12-15 minutes until tender-crisp and browned at edges.
  4. While roasting, whisk together gochujang, soy sauce, sesame oil, maple syrup, vinegar, garlic, and ginger in a bowl until smooth and thick.
  5. Remove broccoli from oven, pour the sauce over it, and toss to coat evenly.
  6. Optional: Return to oven for 2-3 minutes to set the glaze.
  7. Transfer to a serving dish and sprinkle generously with sesame seeds and chili flakes.

Notes

Make sure the broccoli is completely dry before roasting to ensure it gets crispy rather than steaming.