Go Back

Gochujang Broccoli

This Gochujang Broccoli is a flavor bomb, featuring spicy, sweet, and slightly smoky notes, making it a hit even with broccoli skeptics. Quick to prepare and easy to clean up, this dish upgrades your weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Korean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Gochujang sauce
  • 2 tablespoons gochujang spicy Korean condiment
  • 2 tablespoons olive oil for roasting
  • 1 tablespoon soy sauce adds depth of flavor
  • 1 tablespoon honey or maple syrup for sweetness
  • 1 teaspoon sesame oil adds a nutty flavor
  • Salt and pepper to taste to season
For the broccoli
  • 1 pound broccoli florets main ingredient
  • Sesame seeds for garnish adds crunch and presentation

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, whisk together gochujang, olive oil, soy sauce, honey, sesame oil, salt, and pepper.
  3. Add the broccoli florets to the bowl and toss until they are well coated in the gochujang mixture.
  4. Spread the broccoli onto a baking sheet in a single layer.
Cooking
  1. Roast in the oven for 20-25 minutes, or until the edges are crispy and the broccoli is tender.
Serving
  1. Remove from the oven, sprinkle with sesame seeds, and serve hot as a side dish.

Notes

Adjust the spice level of the gochujang based on your preference. For extra texture, consider adding chopped nuts or different seeds as a topping. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 2 months.