Korean Broccoli Doenjang Salad
Blanched broccoli in doenjang dressing - a modern Korean banchan bridging Western ingredients with traditional seasoning logic. Florets and thinly sliced stems blanch ninety seconds, then are shocked in cold water for vivid green and a firm bite. The dressing combines doenjang with vinegar and oligosaccharide syrup - fermented salt, acidity, and gentle sweetness that lifts mild bitterness. Ready in under ten minutes and keeps refrigerated for days.
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Instructions
- 1
Cut broccoli into small florets and thinly slice the stem.
- 2
Blanch broccoli in salted boiling water for 1 minute 30 seconds.
- 3
Rinse in cold water to set color, then drain thoroughly.
- 4
Mix doenjang, vinegar, syrup, garlic, and sesame oil.
- 5
Toss broccoli with dressing and finish with sesame seeds.
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