Gochujang tenderstem broccoli

Gochujang tenderstem broccoli

Total: 15 min. | Active: 15 min.
vegetarian, vegan, lactose-free
Nutritional value / person: 147 kcal
, Fat: 11 g
, Carbohydrate: 4 g
, Protein: 6 g
This aromatic side dish combines gently roasted tenderstem broccoli with a spicy, slightly sweet gochujang sauce full of umami flavour. The vegetables soak up the seasoning beautifully, making them the star of the plate and the perfect accompaniment to rice, pasta or tofu.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

2 tbsp Gochujang paste (chili paste)
2 tbsp sesame seeds
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp olive oil
400 g tenderstem broccoli
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How it's done

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Sauce

In a small bowl, mix the gochujang paste with all the other ingredients up to and including the rice vinegar.

Heat the oil in a non-stick frying pan. Add the broccoli, stir-fry for approx. 5 mins., reduce the heat, add the sauce, reduce for approx. 2 mins., plate up.

Good to know
Note: Gochujang paste is available at larger Coop outlets or at www.coop.ch.

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