Korean Garlic Sesame Broccoli Muchim
Garlic broccoli muchim is a modern Korean namul that emerged as broccoli became a staple in Korean grocery stores from the 2000s onward. Blanching the florets and peeled stems for ninety seconds in salted water, then shocking in cold water, locks in a vivid green color and a firm snap. The dressing is minimal - soup soy sauce, minced garlic, sesame oil, and sesame seeds - letting the garlic's sharpness build a flavor layer over the broccoli's mild bitterness without overwhelming it. Using the stems, peeled and sliced thin, ensures nothing goes to waste. Ready in five minutes and keeps refrigerated for two days.
Adjust Servings
Instructions
- 1
Cut broccoli florets bite-size; peel and slice stems thinly.
- 2
Boil salted water, blanch broccoli for 2 minutes, then chill in cold water.
- 3
Drain thoroughly in a colander.
- 4
Mix garlic, soup soy sauce, sesame oil, and lemon juice for dressing.
- 5
Add dressing to broccoli and toss gently by hand.
- 6
Finish with sesame seeds; chill 10 minutes before serving for best flavor.
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