If you’re looking for a quick and delicious way to enjoy broccoli, this simple broccoli salad might just become your new favorite. Inspired by my recent trip to Seoul and reminiscent of banchan, the dizzying array of small side dishes that accompany a Korean BBQ meal, this salad is both versatile and packed with flavor. With just a few ingredients you can create a dish that’s equally satisfying whether served warm, cold, or at room temperature.

I talked recently about how while I might not meal prep in the traditional sense I do enjoy having prepped ingredients in my fridge ready to go, and this tasty Broccoli Salad is perfect to incorporate in all kinds of dishes. Make a double batch and enjoy it warm, and use the leftovers to add to a Tofu Bowl or Vegetarian Bibimbap. Or you could make a batch to serve with my Barbecued Short Ribs. However you enjoy this Broccoli Salad you will appreciate how easy it is to prepare and how wholesome and nourishing it is, so let’s get into it.

I really don’t like to waste food, so this recipe uses all of the broccoli. Don’t worry, the stalks get peeled so once they are blanched they are perfectly tender. Make sure to keep the stalks and the florets separate though as they have different cooking times.

Then cut the florets into bite sized pieces:

Cut the stalks into similarly sized bites. Remember to keep them separate from the florets:

Often when people say they “don’t like broccoli” what they really mean is they haven’t had it properly prepared. I don’t like overcooked, mushy broccoli either. Briefly blanching the broccoli is the way to go. Blanching broccoli gives it a vibrant and appealing color, leaves it a crisp-tender texture that is miles away from mush, and even lets it retain more nutrients. As a bonus, the broccoli is cooked in just 3 minutes; making this perfect for these warmer days when we don’t want to heat up our kitchens any more than necessary.

Then it’s time to drain the broccoli. I like to run it under water to cool it down a little so it’s isn’t piping hot when I toss together the seasoning. *Pro tip: use the pot as your mixing bowl and save yourself an additional bowl to wash.

Now it’s time to season the broccoli. I keep the seasoning light so the flavor of the broccoli really shines through; this also makes it ideal if you’re going to add it to another dish. A little toasted sesame oil, some minced garlic, and a sprinkling of toasted sesame seeds, and optionally either a pinch of dashi powder or msg. Yes, that msg.

For too long, it had the worst reputation in the states, but it is a naturally occurring substance found in foods like tomatoes, cheese, and mushrooms. Msg adds a savory and rich flavor that makes simple food more satisfying. Just a small amount makes seemingly plain veggies taste so much more interesting. If you’re trying to incorporate more vegetables into your diet or have a hard time enjoying vegetables, a dash of MSG might be a way to do it. But again, optional of course ;)

Gently mix (I usually use my hands now that the broccoli isn’t scorchingly hot) and pile it onto a serving dish. You now have a delicious and healthy Broccoli Salad that is wonderful served alongside Shio Koji Salmon or my Tamagoyaki Frittata.

I can’t wait to hear if you devour it warm, or chill it to use later in the week-let me know in the comments. And if your Broccoli Salad looks as gorgeous as mine, show it off by tagging us @funkyasiankitchen!

Broccoli Salad

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• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: serves 4

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Ingredients

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• 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)

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Instructions

1. Cut as close to the head as possible to cut off the florets.
2. Cut the florets into bite sized pieces.
3. Peel the stalks and then cut the stalks into similar sized pieces.
4. Set the broccoli aside, keeping the stems and florets separate.
5. Bring 8 cups of water to a boil over high heat.
6. Add the salt and the broccoli stems.
7. Boil for 2 minutes.
8. Add the broccoli florets and cook for another minute.
9. Drain the broccoli into a colander and give it a quick rinse so it’s not piping hot. 
10. 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).
11. 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.
12. 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.

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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

Watermelon Rind Kimchi? Well, I love watermelon. We eat an embarrassing amount in our house. We even used to have watermelon eating contests…and not even as a fun thing to do with our kids. Just me and my husband, don’t judge. But with copious amounts of watermelon, comes copious amounts of watermelon rind. Seeing the inside of the garbage can made me feel a little guilty. So I took some inspiration from the South and came up with this Watermelon Rind Kimchi. This quick crunchy side dish is perfect as an Asian condiment but equally at home on a summer table with BBQ, grilled foods, and other hot weather eats.

So next time you cut up a watermelon, don’t throw out that rind! This Watermelon Rind Kimchi adds bright, spicy sweet flavor to anything it touches. Cutting down on food waste has never been so easy and delicious…

Making Watermelon Rind Kimchi

Watermelon Rind Pickles are a Southern tradition. They are made in the same way that you might pickle cucumbers- using a salt brine with vinegar and classic pickling spices. My version takes a detour through Korea, adding gochugaru, sesame oil, rice vinegar, and toasted sesame seeds. This is not a traditional kimchi by any means but has many of the same flavors. It’s more like a mashup between kimchi and a pickle. You know how I love a good mashup! I start by prepping the watermelon rind.

It’s important to cut enough of the outer skin off so you don’t have tough pieces that are hard to chew. There’s plenty of rind on a watermelon, so don’t be afraid to skin a little more deeply than usual. Also, depending on how much watermelon flesh is left on the rind, your pickle will be a little more sweet or a little more savory. I love the color contrast and I’m also one of those who cuts out only the reddest part of the watermelon, so my rind is always very colorful.

Now it’s time to make the dressing. This is a quick little vinaigrette using familiar ingredients. It shouldn’t take you longer than 5 minutes to whip up.

I like to serve this watermelon rind kimchi with anything that could use a little blast of acidity. Try it as a side with some simply grilled fish,  Omusubi Rice Balls or Korean Fried Chicken. Honestly I love to just snack on them right from the fridge, they are so refreshing!

Give them a try and let me know what you think. You can rate and comment on the recipe below, and don’t forget to tag us in your beautiful food pictures @funkyasiankitchen, we love seeing your creations!

Watermelon Kimchi

★★★★★ 5 from 4 reviews

• Author: Funky Asian Kitchen
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: serves 6
• Category: condiments
• Cuisine: korean

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Ingredients

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• 2 1/2 pounds watermelon rind, about ¼ of watermelon with the red edible flesh removed
• 1 teaspoon salt

Dressing:

• 4 Tablespoons rice vinegar
• 2 Tablespoons soy sauce
• 3 Tablespoons sugar
• 1 Tablespoon sesame oil
• 1 Tablespoon peeled and minced ginger
• 3 cloves garlic minced
• 2 Tablespoons Korean chili flakes (gocharu)*
• 1 Tablespoon toasted sesame seeds
• Fresh ground black pepper to taste

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Instructions

1. Peel the outside skin off of the watermelon. Cut the rind into 1 inch thick pieces. Cut the rind “sticks” into ½ inch cubes. You should have about 6 ½ cups of cubes.
2. Put the watermelon in a storage container. Add salt and toss to combine.
3. Mix the rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic, chile flakes, sesame seeds, and black pepper together in a cup and stir until the sugar is completely dissolved. 
4. Pour the mixture over the watermelon cubes, and toss to combine. Refrigerate for a couple hours and then toss again.
5. Let the watermelon rind kimchi marinate for at least 4 hours before serving though it is best the next day. It will last in the fridge for about 1 week. Serve cold. 

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Notes

*The amount of gocharu in this recipe is modest and is used to contrast the sweetness of the watermelon. If you prefer a more authentically spicy flavor, you will need about 1 cup of Korean chili flakes.

Keywords: kimchi, watermelon rind, korean, condiments, pickles