Korean Grilled Broccoli with Soybean Paste
Quick answer
- Total time
- 26 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Roasting broccoli coated in doenjang and gochujang at 200°C browns the floret edges and deepens the savory paste.
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A one-minute blanch leaves the stems bright green and still firm going into the oven, where the high heat finishes them.
Ingredients
Instructions
- 1
Trim the stem ends from 350 g broccoli and cut it into bite-size florets with similar thickness, so they roast evenly.
While the water comes to a boil, preheat the oven to 200 degrees Celsius.
- 2
Add the broccoli to boiling water and blanch for exactly 1 minute.
Remove it when the color turns bright green and the stems still feel firm, then drain very well so excess water does not loosen the paste later.
- 3
Mix 1.5 tablespoons doenjang, 0.5 tablespoon gochujang, 1 teaspoon minced garlic, and 1 teaspoon oligosaccharide syrup.
Add 1 tablespoon from the measured 2 tablespoons water and reserve the rest for adjustment. If the sauce is too thick, loosen it with a little reserved water.
- 4
Toss the drained broccoli with 1.5 tablespoons olive oil before adding the paste.
This first coating helps the seasoning cling to the florets; turn gently with a spoon or hands so the pieces do not break.
- 5
Spread the broccoli in one layer on a parchment-lined tray, leaving space between pieces so moisture can escape.
Roast at 200 degrees Celsius for about 12 minutes, checking that the edges turn deep brown without blackening.
- 6
When the broccoli edges are lightly charred, remove from the oven, sprinkle with 1 teaspoon sesame seeds, and serve.
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