Korean Broccoli Salad

5 from 5 votes

Korean Broccoli Salad is an incredibly easy recipe that comes together in just 15 minutes. Tender-yet-crisp steamed broccoli is tossed in a savory and spicy sauce, then garnished with sesame seeds. Serve it as a vibrant side dish, healthy appetizer, or light snack.

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 130

Author Jessica Kwon

Ingredients

12 oz broccoli florets in a microwavable bag (see notes)
2-3 cloves garlic minced
2 tablespoon sesame oil
1½ teaspoon low sodium soy sauce
½ teaspoon gochugaru
1 teaspoon sesame seeds plus more for garnish
Salt and pepper

US Customary - Metric

Instructions

Follow package instructions to microwave broccoli until bright green and lightly crunchy (tender and fork meets little resistance when pierced, but not all the way cooked). Transfer to an ice bath for 1-2 minutes, then drain and pat as dry as possible.
In a large bowl, whisk together garlic, sesame oil, soy sauce, gochugaru, sesame seeds, ¼ teaspoon salt, and ¼ teaspoon pepper.
Add broccoli and toss thoroughly to combine. Season to taste and option to garnish with more sesame seeds. Serve room temperature or chill in fridge for at least 30 minutes to serve cold.

Notes

If you don’t have a microwavable bag of broccoli, steam broccoli for 3-5 minutes on the stovetop. You can also blanch the broccoli by submerging the florets in a pot of boiling water for 1-2 minutes.
Toss the broccoli thoroughly in the dressing so reaches every nook and cranny. Otherwise, the dressing will soak into the florets more than the stems and be unevenly seasoned.
I prefer Korean Broccoli Salad cold. As it sits in the fridge, the flavors marinate and become more delicious.
Storing: You can store this steamed broccoli salad in the fridge in an airtight container for up to 2-3 days.

Nutrition