Broccoli Salad, A Korean Banchan

Broccoli Salad, A Korean Banchan
  • 1 Head Broccoli, cut into Florets
  • 3 tb Gochujang (Korean Hot Pepper Paste)
  • 1 tb Sesame Oil
  • 1 tb Sesame Seeds
  • 2 ts Apple Cider Vinegar
  • 2 tb Brown Sugar
  • Black Pepper
  • Green Onion Garnish.
Prep Time:
  1. Boil your water and salt it well. Toss in your florets and cook for no longer than 3 minutes.
  2. Immediately plunge them into an ice bath to stop the cooking process and retain their vibrant green color.
  3. Tumble in all of your ingredients and mix well. Garnish with green onions.
  4. Serve immediately, at room temperature, in bibimbap, or keep in the fridge.
broccoli salad Check out a full video on how to make Broccoli Salad, A Korean Banchan.
About the Author: Angela Kim aka The Squishy Monster creates fun cooking tutorials with Tastemade at and is a food blogger on which features over 250 original recipes that feature both traditional Korean and American food as well as blended fusion dishes. She also reviews restaurants for a local lifestyle magazine and tours local news circuits to teach people how to cook.

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