Korean Broccoli Banchan is a new way to enjoy your greens! It only takes 5 ingredients and a few minutes to make this ultra-savory and healthy side dish!
Did you know that broccoli wasn’t common in Korea before? Only until recently that it was widely available in the market that we got to use this in our dishes. And as Koreans, we just really love to season veggies and turn them into banchan!
When you think of vegetables, broccoli is probably the first thing that will pop into your head. And if you don’t like veggies, you’re probably one of the people who doesn’t enjoy them. BUT this Korean banchan might really change your mind. The seasoning is very addicting, you and your kids will love this!
Ingredients for Korean Broccoli Banchan
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Broccoli
Broccoli in itself does not have a very particular and strong taste. It’s very mild in leafiness, sweetness, and bitterness so it’s a great vessel to be seasoned or turned into a “muchim”.
When you buy these, simply check the color of the crown to ensure its freshness. It shouldn’t have too many brown spots and should maintain a dark green color otherwise they might be bitter already.
Garlic
Garlic will be the only aromatic used in this dish. This will complement the broccoli really well.
Seasonings
For this recipe, the only seasoning we will use is salt, pepper, and sesame oil. It might sound too simple, but do not be fooled—the combination of these three is very delicious!
Firm Tofu
The firm tofu is optional, but I like adding this for aesthetic purposes and soaking the remaining sauce so it becomes a vessel of flavor in every bite of the broccoli.
How to Make Korean Broccoli Banchan
Prepare the broccoli by cutting pieces of the crown to bite-sized pieces, and cut big pieces into half as needed. Equal sizes will help equally cook each piece. Make sure to check for any vegetable worms as it is very common in broccoli. Rinse it well afterward.
NOTE: Did you know that the broccoli stem is also edible? You only need to peel it and remove the tough and woody skin, and the center of the stem can be sliced and included in this recipe. This is very tender when blanched or stir-fried!
Fill a pot with water, add salt, and bring it to a boil. Once boiling, blanch the broccoli for 2-3 minutes. You will see the pieces turn bright green.
Now check the texture, and see if it is cooked thoroughly and has retained its crunch. Boil a little longer as needed.
After boiling, drain in a colander and rinse with cold water right away. This will stop the cooking process so the broccoli doesn’t overcook and it remains crunchy. Place the broccoli in a big bowl.
NOTE: Since this is a bulky vegetable, use a big bowl so that you can have more space to mix this properly and to help it cool down faster.
If you like to add the tofu, blanch it for a minute as well, then squeeze out any excess water.
In a saucer, combine garlic, salt, pepper, and sesame oil, and mix it thoroughly. Add this to the broccoli, crumble the squeezed tofu on top, then mix with a gloved hand until every piece is seasoned.
Taste and adjust with more salt and pepper. Garnish with sesame seeds, serve, and enjoy!
NOTE: Use your hand to mix for the “sahn mat” or hand taste. This ensures that every piece will be massaged and coated with the sauce for a tastier side dish! Nevertheless, be gentle as the crowns can fall apart easily.
Serving and Storage for Korean Broccoli Banchan
While this is not a very common side dish in KBBQs, the main essence of Korean banchan is to have a quick, ready-made side dish for your meals. So whether you only have rice and eggs, or you have proteins like Chicken BBQ, Pork Belly, or Galbi—this will be a great pairing!
If not, this is also great as a light Korean-style salad you can enjoy anytime! It’s crisp, refreshing, and nutrient-dense!
Transfer leftovers to a banchan container and store in the fridge for 2-3 days. Simply reheat in the microwave as needed.
Other Korean banchan you might like:
- Soybean Sprout Banchan
- Korean Corn Cheese
- Green Onion Kimchi
- Cold Cucumber Soup
- Candied Sweet Potatoes
- Mini Beef Patties
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Broccoli Banchan
Equipment
- Big Pot
- Big Bowl
Ingredients
- 2 lbs Broccoli
- Salt For blanching
- 1 tbsp Garlic
- 1/2 tbsp Salt
- Black Pepper To taste
- 3 tbsp Sesame Oil
- 100 grams Firm Tofu
- Sesame Seeds For garnish
Instructions
- Cut pieces of the crown to bite-sized pieces. For the big ones, cut them in half. Check every piece for any vegetable worms then rinse thoroughly.
- Fill a pot with water, add a bit of salt, and bring it to a boil.
- Once boiling, blanch the broccoli for 2-3 minutes. It will turn bright green. Check the broccoli for texture, it should be cooked but still has crunch.
- Once cooked, drain and wash it in cold water to stop the cooking process.
- Leave the broccoli to drain for 10 minutes, then place in a big bowl. Set aside.
- Blanch the tofu for a minute, then squeeze out the remaining water. Set aside.
- In a saucer, combine garlic, salt, pepper, and sesame oil.
- Drizzle the seasoned sesame oil on the broccoli, then crumble the tofu on top. With a gloved hand, mix it well until all pieces are coated with the sauce.
- Taste and adjust with more salt and pepper. Garnish with sesame seeds, serve, and enjoy!
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