Broccoli Doenjang Muchim
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Peeled and sliced thin, the broccoli stem cooks in the same 1 minute 30 seconds as the florets and goes into the bowl with them, leaving nothing from the head to waste.
Read more
Pull the broccoli while it is still bright and firm, because overcooked florets break apart as soon as the dressing is folded in.
Ingredients
Instructions
- 1
Cut 400g broccoli into small, even florets.
Peel the tough outer layer from the stem, then slice the tender center 3 to 4mm thick so the stems blanch at the same speed as the florets.
- 2
Bring a pot of water to a strong boil over high heat, add the broccoli, and blanch for exactly 1 minute 30 seconds.
Lift it out while the color is bright and the texture remains firm.
- 3
Move the blanched broccoli straight into cold water and swirl for 30 seconds to stop the cooking.
Drain in a colander, then press gently with your hands so excess water does not thin the dressing.
- 4
In a bowl, loosen 1.5 tablespoons doenjang with 1 tablespoon oligosaccharide syrup, 0.5 tablespoon minced garlic, and 1 teaspoon sesame oil first. Stir until no firm doenjang lumps remain and the mixture looks glossy.
- 5
Add 1 tablespoon vinegar last so the aroma stays sharp.
If the dressing is too thick to coat, loosen it with just a few drops of moisture from the drained broccoli, not enough to make it runny.
- 6
Add the dressing to the broccoli and toss gently with fingertips or a spatula so the florets do not crumble.
When the sauce clings without pooling at the bottom, finish with 1 teaspoon sesame seeds and serve chilled or lightly cool.
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