korean broccoli banchan is much more enjoyable than the usual steamed or roasted with salt n pepperš„¦āØ broccoli blanched until bright green and just tender, then tossed with garlic, nutty sesame oil, and toasted sesame seeds. simple, fast, and somehow better than the sum of its parts. š«¶
Ingredients
Broccoli
1 large head broccoli, cut into bite sized florets
Seasoning
2 cloves garlic, grated
1.5 tbsp sesame oil
Ā½ tsp salt, to taste
1-2 tsp toasted sesame seeds
Serves 2
Prep time ~10 mins
Cook time ~3 mins
Cooking Instructions
WASH YOUR VEGGIES
Wash and prep your veggies and herbs before getting started.
Blanch the broccoli
Bring a large pot of salted water to a boil and set up a bowl of ice water nearby.
Add the broccoli florets and cook for 1Ā½-2 minutes, until bright green and just tender with a little bite left.
Immediately transfer to the ice bath to stop the cooking.
Drain well
Drain the broccoli and pat dry with a clean towel so the seasoning clings instead of sliding off.
Season
In a bowl, toss the broccoli with garlic, sesame oil, and salt until every floret is coated.
Top with sesame seeds and serve right away or chilled.
Tips & Notes
The ice bath is what keeps the broccoli that bright green color, so don't skip it.
Pat the broccoli dry before seasoning, otherwise the sesame oil won't cling.
Keeps in the fridge for up to 3 days and is great served cold.
Pairs perfectly with rice and a main dish as part of a banchan spread.