Gochujang Broccoli
Ingredients
- For the Broccoli
- 1 lb broccoli florets
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- For the Gochujang Sauce
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1 clove garlic minced
- Optional: ½ tsp grated ginger
- Optional Add-Ins
- Sesame seeds
- Sliced green onions
- Crushed peanuts
- Drizzle of extra honey
Instructions
- Preheat oven to 425°F (220°C).
- Spread broccoli florets on a baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat.
- Roast for 18–20 minutes, stirring halfway, until edges are crisp and lightly charred.
- Whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger (optional) in a small bowl.
- Transfer hot roasted broccoli to a bowl and pour sauce over. Toss until coated.
- Garnish with sesame seeds, green onions, or peanuts.
Notes
Roasting first keeps broccoli crisp; saucing later prevents burning.
Frozen broccoli works but may need extra roasting time.
For added char, broil for 1–2 minutes after saucing.
Adjust heat by reducing or increasing gochujang.