Ingredients
Scale
- 1 bunch broccoli
- 1 Tablespoon salt (for blanching)
- 1 clove garlic, minced
- Couple dashes ground black or white pepper
- 1 Tablespoon toasted sesame oil
- 1/2 teaspoon toasted sesame seeds
- ¼ teaspoon dashi powder or msg (optional)
Instructions
- Cut as close to the head as possible to cut off the florets.
- Cut the florets into bite sized pieces.
- Peel the stalks and then cut the stalks into similar sized pieces.
- Set the broccoli aside, keeping the stems and florets separate.
- Bring 8 cups of water to a boil over high heat.
- Add the salt and the broccoli stems.
- Boil for 2 minutes.
- Add the broccoli florets and cook for another minute.
- Drain the broccoli into a colander and give it a quick rinse so it’s not piping hot.
- Let the water drain off and then put the broccoli into a mixing bowl (You can also re-use the pot instead and save yourself some washing).
- Add the garlic, sesame seeds, ground pepper, sesame oil, and dashi powder. Gently mix with your hands to combine. Taste and add a little more salt if needed.
- Pile the broccoli salad onto a serving dish and serve immediately or chill to use later. This dish is good warm, room temperature, or cold.
Notes
*This simple dish is a perfect veggie side, snack, or add-in/topping for other dishes. Store any leftovers in the fridge. It tastes equally good eaten cold or reheated gently in the microwave for a couple minutes.
Keywords: broccoli, salads, meal prep, korean banchan, sesame, msg