So I submitted this recipe for Korean Spicy Tenderstem Broccoli into a competition to win a trip to Paris. Unfortunately it relies on votes so I would be beyond weak in you could pop over to the Tenderstem website and vote for my recipe! Here’s the link:
This is such an easy and simple way of eating more vegetables. The sauce/rub takes literally no more than two minutes, then just brush it on your tender stem broccoli, roast for 15 minutes, sprinkle over some toasted sesame seeds and serve. The gochujang (Korean chilli paste) can be replaced with sriracha if you can’t find it, it will work just as well. Gouchujang is worth sourcing, though, either in Asian supermarkets or online. It suits online shopping as it has a really long shelf-life, even after you open it, I find, nd it will still deliver an intensely spicy, salty, sweet kick to whatever you use it on.
I guess what I love most about this dish is that the tender stem broccoli has so many health benefits, a lovely sweet natural flavour and the sweet and spicy rub just gives it an extra kick that will make anyone love it.
- 400g tendereste broccoli, washed
- 1tbsp gochujang (Korean chilli paste)
- 1tbsp honey
- 1tbsp light soy sauce
- 1tsp toasted sesame seed oil
- 1tsp sesame seeds
- Cut any rough ends off the broccoli and lay it in a single layer on a baking tray.
- In a bowl, mix together the gochujang, honey, soy sauce and sesame seed oil until smooth. Then brush it over the broccoli so that it is evenly coated.
- Then transfer to a pre-heated oven at 200 degrees celsius for 10-15 minutes.
- In the meantime, add the sesame seeds to a dry frying panned toast them over a high heat for about a minute or until they begin to pop. Then remove them from the heat.
- Once the broccoli is cooked, transfer it to a serving dish, sprinkle the toasted sesame seeds over and serve.