Korean seasoned broccoli (Beurokolli muchim)
Briefly blanch broccoli florets and tender stems, then season them with sesame oil, garlic and toasted sesame seeds.
- Cuisine
- Korean
- Prep
- 12 min
- Cook
- 5 min
Scale the recipe
Ingredients
- Broccoli Raw broccoli with the tough base and outer layer of the thick stem removed
- 200 g
- Blanching water Enough to cover the broccoli. If making more, blanch it in batches in the same water.
- 6 C Fixed amount
Seasonings
- Minced garlic
- 1 g
- Fine salt
- 1 g
- Toasted sesame oil
- 4 g
- Toasted sesame seeds
- 2 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Trim the broccoli
Rinse the broccoli under running water. Cut off the tough base and peel the fibrous outer layer of the thick stem, then weigh out 200 g.
-
Cut the florets and stems
Split the florets into bite-size pieces and slice the stem about 5 mm thick. Rinse away any grit between the florets under running water.
-
Blanch the stems first
Bring the water 6 C to a boil over high heat. Add the stems, wait 30 seconds, then add the florets and blanch for about 1 minute. Lift the broccoli out when it is bright green and the tip of a chopstick pierces the thickest stem slice.
-
Cool the broccoli
Lift the broccoli out in a strainer and briefly rinse under cold water. Remove it from the water once it no longer feels warm.
-
Drain the broccoli
Shake the strainer to remove water trapped between the florets. Spread the broccoli in a single layer on a clean paper towel to absorb the remaining moisture.
-
Toss with garlic and salt
Put the drained broccoli, minced garlic 1 g and fine salt 1 g in a bowl. Gently toss with a large spoon.
-
Finish with sesame oil and seeds
Add the sesame oil 4 g and toasted sesame seeds 2 g, toss, and serve. Refrigerate leftovers at 4°C or colder within 2 hours, or within 1 hour if the room temperature is above 32°C.
