Korean Seasoned Broccoli Banchan

When I saw some very fresh and cheap broccolini (the slimmer cousin of broccoli with smaller florets and longer, thin stalks) at the wet market, I instantly remembered tigerfish’s sesame broccoli. Thanks to her, I know of the existence of seasoned broccoli as a banchan (Korean side dish).

See Also:

This sesame-seasoned broccoli tastes deliciously light, naturally fresh and best of all, only took 10 minutes to make from start to finish. The seasoning is similar to the one used in my spinach banchan and soy bean sprout banchan which is mainly sesame oil, garlic and sesame seeds. Although this is a Korean banchan dish, it will definitely complement any meal you are cooking and will even go well as a side dish in a lunch box.

Broccoli Florets
Break broccoli or broccolini to serving sizes before cooking.

Plunging the hot boiled broccoli in a bowl of ice water immediately after cooking prevents overcooking and allow the broccoli to retain its bright green hue and crisp.

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.