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Korean Broccoli Banchan! Blanched or steamed broccoli tossed with sesame oil, garlic, salt and sesame seeds, it's so good!
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5 from 1 vote

Korean Broccoli Banchan

Feel free to also add a splash of soy sauce or some gochugaru flakes for some heat.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Korean
Keyword: broccoli, broccoli banchan
Servings: 4

Ingredients

  • 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

Instructions

  • 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!