Korean Garlic Sesame Broccoli Muchim

Name: Korean Garlic Sesame Broccoli Muchim
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: broccoli 500 g; salt 1 tsp; minced garlic 1 tsp; soup soy sauce 1 tbsp; sesame oil 1 tbsp; lemon juice 1 tsp; sesame seeds 1 tbsp

Quick answer

Total time: 15 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Broccoli stems are not wasted: peeled with a vegetable peeler and sliced 3 mm thick, they are cooked along with the florets.

Soup soy sauce with a little lemon juice puts a light acidity under the sharp garlic, while the broccoli's mild bitterness stays in the background.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Separate 500 g of broccoli into bite-sized florets, then peel the tough outer skin from the stem with a peeler and slice it 3 mm thick so stem and florets cook at the same rate.
2

Bring a large pot of water to a rolling boil and add 1 teaspoon of salt.

Blanch the broccoli for exactly 90 seconds until vivid green, then immediately plunge into ice water to halt cooking.
3

Lift the broccoli out of the ice water and set in a colander, then press lightly with a kitchen towel to remove excess moisture.

Leftover water will dilute the dressing and pool at the bottom.
4

Combine 1 tsp minced garlic, 1 tbsp soup soy sauce, 1 tbsp sesame oil, and 1 tsp lemon juice in a bowl and stir until no longer separated.
5

Pour the dressing over the broccoli and toss by lifting a handful at a time so the seasoning reaches inside every floret.

Handle gently to keep the florets whole and avoid breaking them.
6

Sprinkle 1 tablespoon of toasted sesame seeds evenly over the top.

The dish is ready to eat right away, but resting uncovered in the refrigerator for 10 minutes lets the dressing soak in and deepens the overall flavor.