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Korean Seasoned Broccoli Banchan

Korean Seasoned Broccoli Banchan Recipe

If you want the broccoli stems to be more palpable (less woody), you can shave (using a peeler) or slice and discard the outer skin on the stalk.


  • 200 grams broccoli or broccolini woody ends trimmed, cut into bite-sized pieces, rinsed and drained
  • 1 tbsp chopped spring onions
  • 2 tbsp sesame oil
  • 1 clove garlic grated or minced (or use 1/2 tsp garlic powder)
  • 1 tbsp toasted sesame seeds
  • 1/4 tsp salt to taste


  1. Blanch broccoli in a pot of boiling water (with 1 tsp of salt added) for 1 & 1/2 minute.
  2. Immediately plunge the broccoli in a bowl of ice water for 3 minutes.
  3. Drain the broccoli and add them to a large bowl along with the rest of the ingredients. Toss to mix well. Serve at room temperature or chilled.
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8 comments on “Korean Seasoned Broccoli Banchan”

  1. I love love broccolini. Last week, I bought one big pack and within one week they were gone! :) Good to know that even the markets in SG sells broccolini. Those who love Kai Lan esp. the tender stalks, and broccoli will definitely enjoy broccolini. Hope you enjoyed this banchan that I “discovered” in one of the Korean eateries here. The good thing abt this banchan is – it keeps well (better than spinach, and bean sprouts) cos it retains less moisture, and there is no need to drain the veggie from excess moisture. Good for lazy person like me :O

    • thanks for sharing, always happy to learn an easy yet healthy way of cooking. I’m a lazy cook as well :)

  2. The sesame seasoning adds a nice flavour to the crunchy veggie.

  3. Healthy I love it

  4. Pingback: What’s Cookin’ Good Lookin’ Week #2: Crock Pot Korean Style Beef | Bextraordinary

  5. This is absolutely delicious! So easy to make, beautiful to look at, and the flavors are wonderful! And I already had all the ingredients. This broccoli is good enough to serve to company. (Smile)

  6. hello, do i do anything to the garlic first? like fry, or mix it in raw?

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