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Easy Gochujang Broccoli

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This easy gochujang broccoli is a bold, flavorful side dish featuring tender-crisp broccoli coated in a spicy, slightly sweet Korean-inspired glaze. Quick to prepare and packed with savory depth, it transforms simple broccoli into a vibrant addition to any meal.

Ingredients

  • 4 cups broccoli florets
  • 1 tablespoon olive oil or sesame oil
  • 2 cloves garlic, minced
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon sesame seeds (optional, for garnish)
  • 1 tablespoon sliced green onions (optional, for garnish)

Instructions

  1. Wash and cut the broccoli into evenly sized florets.
  2. Heat olive oil or sesame oil in a large skillet over medium heat.
  3. Add the broccoli and sauté for 5–7 minutes until tender-crisp.
  4. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  5. In a small bowl, mix together the gochujang, soy sauce, honey or maple syrup, and rice vinegar.
  6. Pour the sauce over the broccoli and toss well to coat evenly.
  7. Cook for an additional 2–3 minutes, allowing the sauce to thicken and glaze the broccoli.
  8. Drizzle with sesame oil if desired and garnish with sesame seeds and sliced green onions before serving.

Notes

  • Use maple syrup instead of honey to make the recipe fully vegan.
  • Adjust the amount of gochujang to control the spice level.
  • Roast broccoli at 425°F (220°C) for about 20 minutes instead of sautéing for a deeper flavor variation.
  • Add crispy tofu or cooked shrimp for extra protein.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet for best texture or microwave for convenience.

Nutrition

Find it online: https://recipesbyliza.com/easy-gochujang-broccoli/