Crunchy, fresh and packed with flavor, this Korean Broccoli Side Dish is perfect for most mains. Super easy to make in only 10 minutes!
Table of contents
One of the wonders of Korean cuisines is the multitude of delicious and easy side dish recipes it has. Also known as banchan (반찬), they’re usually made with lots of different vegetables in a quick and easy way.
This Korean broccoli side dish is one of the easiest Korean side dishes you can make at home! Often served in Korean restaurants, it takes just a few minutes and pairs perfectly with any main dish.
Crisp, nutty, and packed with flavor, Korean broccoli banchan goes well with any main dishes like Korean Gochujang Chicken. With a light dressing of sesame oil, soy sauce, and rice vinegar, this healthy Asian broccoli salad is a great way to enjoy your greens.
If you love Korean cuisine, check out other Korean side dish recipes like Cabbage Kimchi, Cucumber Kimchi, Radish Kimchi (Kkakdugi) or this easy Kimchi Coleslaw.
Why you'll love this recipe
- Quick and easy recipe – From start to finish, this easy Korean Broccoli Banchan is ready in under 10 minutes! It also uses very plain ingredients that can be found in most grocery stores.
- Healthy vegetable dish – This is the best recipe for greens in disguise. Get all those delicious nutrients, whilst still enjoying a delicious flavor!
- Crunchy and delicious – The broccoli is cooked to perfection, with a delicious crunch. The light dressing makes it taste fresh and vibrant.
- Versatile – Enjoy this as a delicious side dish with any main meals or part of a full Korean feast.
Ingredient round-up
- Broccoli – I recommend using fresh broccoli florets for this banchan recipe. Frozen broccoli is often too soft once cooked, and we need it to be crunchy.
- Soy sauce – Use light soy sauce or low sodium soy sauce.
- Sesame oil – Crucial for the authentic flavor. If you don’t have any sesame oil, make sure you toast some sesame seeds in vegetable oil (like olive oil) to give it extra sesame flavor.
- Toasted sesame seeds – I like to buy Korean toasted sesame seeds but you can also make your own.
- Sugar – Any type of sugar works or a little rice syrup or corn syrup.
- Garlic – Use freshly grated garlic for a fresh kick.
- Rice vinegar – A touch of acidity for brightness. You can replace it with fresh lemon juice or mirin.
- Gochugaru (Korean red pepper flakes) – Adds extra spiciness, optional.
How to make this recipe
- Cut off the large broccoli stems and separate florets. Boil a large pot of water with kosher salt. Blanch fresh broccoli florets in boiling water for 1-2 minutes until bright green and crunchy.
- Drain and rinse under cold water or soak in ice water to stop the cooking process. Pat dry to remove excess water.
- In a large bowl, mix soy sauce, sesame oil, toasted sesame seeds, sugar, garlic, and rice vinegar. Toss in the broccoli and season with black pepper.
- Sprinkle with extra sesame seeds and gochugaru if using. Let sit for 10 minutes before serving at room temperature or chilled.
- Optional: Garnish with extra chili peppers or gochugaru flakes.
Pro Tips & Tricks
- Raw broccoli – For the best texture, I recommend using fresh raw broccoli. This way it stays crunchy with the perfect bite.
- Don’t overcook – Broccoli should only be cooked until it turns a vibrant green. This way it remains crunchy and delicious.
- Rinse in ice water – This stops the cooking and helps preserve the crunchy texture and bright color.
- Let the flavors absorb – Allowing the salad to sit for half an hour before serving enhances the taste.
- Serve at room temperature – For the best flavors, I find it best served at room temperature.
- Steam broccoli – To preserve nutrients even more, you can steam the broccoli instead of blanching it.
How to make this recipe
Korean Broccoli Side Dish pairs well with any type of main dishes, but especially Korean recipes such as:
- Spicy Gochujang Chicken
- Gochujang Tofu
- Kimchi Pasta
- Gochujang Pasta
- Kimchi Fries Loaded with Bacon
- Korean BBQ
Frequently asked questions
You can, but I don’t recommend it because but the texture will be softer. Blanch quickly to avoid overcooking.
Store in an airtight container in the fridge for up to 3 days.
Yes! It works as a warm side dish as well.
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Recipe
Korean Broccoli Side Dish: Broccoli Banchan (브로콜리나물)
Ingredients
- 1 head broccoli cut into small florets
- ½ teaspoon salt for blanching
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ tablespoon sesame seeds toasted
- ½ teaspoon sugar optional
- 1 teaspoon minced garlic
- 1 teaspoon rice vinegar
- ½ teaspoon gochugaru optional
Instructions
- Blanch broccoli in boiling salted water for 1-2 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop cooking. Drain or pat dry well.
- In a bowl, mix soy sauce, sesame oil, toasted sesame seeds, sugar, garlic and rice vinegar. Add the broccoli and toss gently to coat.
- Sprinkle with additional sesame seeds and gochugaru if using. Let sit for 10 minutes to absorb the flavors before serving. Serve chilled or at room temperature.
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