Korean Broccoli Banchan! Blanched or steamed broccoli tossed with sesame oil, garlic, salt and sesame seeds, it doesn’t get any easier than this! Super simple, delicious and so easy to make!
Here’s another super simple Korean banchan dish. This one was requested by someone on Instagram. The recipe below is this dish in its most basic form. You can also add a splash of soy sauce or even some gochugaru for some heat.
Korean Banchan You Need To Try Now
I don’t even remember how I got started on this banchan series but this was most definitely requested by many of you and even though I’ve tackled many, there are still so many more. The one comment that keeps reappearing is that these recipes are easier than people thought. So, I do hope you try them and maybe even introduce some Korean food to your family and friends.
Korean Broccoli banchan, see recipe below
Kkakdugi: Cubed Radish Kimchi
Korean Bean Sprouts: Kongnamul Muchim
Spicy Stuffed Cucumber Kimchi from maangchi.com
Korean Style Potato Salad from maangchi.com
Korean Broccoli Banchan
- 1 lb. broccoli cut into florets
- 1 to 2 teaspoons kosher salt split
- 1 to 2 tablespoons sesame oil
- 2 to 3 cloves garlic minced
- sesame seeds
- soy sauce and/or gochugaru flakes optional
- Bring a large pot of water (plus a teaspoon of salt) to a boil. Blanch the broccoli florets for just 2 minutes or so (1 minute longer if you want the broccoli softer) and then immediately into an ice bath. Drain and pat dry.
- Place all the broccoli into a mixing bowl and season with sesame oil, garlic and some salt to taste. Taste and adjust any ingredients as needed. Feel free to add a splash of soy sauce soy sauce and/or some gochugaru flakes for some heat if desired. Garnish with sesame seeds. Serve and enjoy!
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