Korean Grilled Broccoli with Soybean Paste

Quick answer

Total time: 26 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Broccoli doenjang-gui is a Korean oven-roasted broccoli dish where bite-sized florets are blanched for exactly one minute to preserve their crunch, then tossed thoroughly in olive oil before being coated with a thick paste made from doenjang, gochujang, minced garlic, and oligosaccharide syrup, and roasted at 200 degrees Celsius for about twelve minutes.

Coating the florets in oil first is the key step that ensures the paste adheres uniformly rather than clumping in spots, so every piece caramelizes evenly in the heat. At high oven temperatures the outer edges of the florets char slightly, and that controlled browning concentrates the fermented soybean paste into a deeply savory crust with a faint smokiness that raw doenjang cannot replicate. Keeping the blanching time to one minute is equally important: the stems stay crisp enough to hold their texture through roasting, so the finished dish has a satisfying snap rather than softening entirely. If the paste feels too stiff to spread, a tablespoon of water loosens it without diluting the flavor. A generous scatter of sesame seeds before serving adds a toasted nuttiness that layers over the salty-spicy profile and completes the dish.

Ingredients (2 servings)

Ingredient	Amount	Unit
broccoli	350	g
doenjang	1.5	tbsp
gochujang	0.5	tbsp
minced garlic	1	tsp
olive oil	1.5	tbsp
oligosaccharide syrup	1	tsp
sesame seeds	1	tsp
water	2	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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 or prepare the air fryer.
2

Heat

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

Finish

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.
4

Season

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

Step

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

Finish

If the sauce is too thick, loosen it with a little reserved water.

When the broccoli edges are lightly charred, remove from the oven, sprinkle with 1 teaspoon sesame seeds, and serve.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Blanched broccoli florets are tossed in soybean paste for this Korean Grilled Broccoli with Soybean Paste.
Finish cue: If the sauce is too thick, loosen it with a little reserved water.
Avoid this: This first coating helps the seasoning cling to the florets; turn gently with a spoon or hands so the pieces do not break.