Korean Grilled Broccoli with Soybean Paste
Broccoli doenjang-gui is a Korean roasted broccoli dish where bite-sized florets are blanched for just one minute, tossed in olive oil, coated with a thick paste of doenjang, gochujang, garlic, and oligosaccharide syrup, then baked at 200 degrees Celsius for twelve minutes. The brief blanching softens the stems just enough while preserving crunch, and coating with oil first ensures the paste clings evenly rather than sliding off. High oven heat chars the edges of the florets, concentrating the fermented soybean paste into a deeply savory, slightly smoky crust. Sesame seeds scattered on at the end add a toasted nuttiness that rounds out the salty-spicy profile.
Adjust Servings
Instructions
- 1
Cut broccoli into bite-size florets, blanch for 1 minute, and drain well.
- 2
Combine doenjang, gochujang, garlic, syrup, and water to make a thick sauce.
- 3
Toss broccoli with olive oil first, then coat evenly with the sauce.
- 4
Roast at 200C for 12 minutes or air-fry for 10 minutes until edges are browned.
- 5
Plate and finish with sesame seeds; serve warm as a side dish or snack.
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