Broccoli Banchan

Ingredients

• 2 pounds Broccoli (Rinse, trim stems, cut into bite‑sized florets)
• 0.5 tablespoon Salt (Fine table salt)
• 5 tablespoons Sesame Oil (Divided: 2 tbsp for sauce base, 3 tbsp added after mixing)
• 1 tablespoon Garlic (Minced (about 3 cloves))
• to taste Black Pepper (Freshly ground)
• 100 grams Firm Tofu (Drain and crumble; optional for extra texture)
• 1 tablespoon Sesame Seeds (Toasted)

Instructions

1. Rinse and chop broccoli

   Rinse the broccoli under cold water, trim any tough stems, and cut the florets into bite‑sized pieces.

   Time: PT3M

2. Boil water

   Fill a large pot with water, add a pinch of salt, and bring to a rolling boil over high heat.

   Time: PT5M

3. Blanch broccoli

   Add the broccoli to the boiling water and cook for 2–3 minutes until bright green and just tender.

   Time: PT3M

4. Shock and drain

   Immediately drain the broccoli in a colander and rinse under cold running water to stop the cooking process.

   Time: PT2M

5. Dry broccoli

   Let the broccoli sit in the colander to drain completely, then pat dry with a clean kitchen towel or paper towels.

   Time: PT2M

6. Prepare the sauce

   In a small bowl combine 0.5 tbsp salt, 2 tbsp sesame oil, 1 tbsp minced garlic, a pinch of black pepper, and the remaining 3 tbsp sesame oil. Mix until well blended.

   Time: PT3M

7. Toss broccoli with sauce

   Transfer the dried broccoli to a large mixing bowl, pour the sauce over it, and toss gently until every piece is evenly coated.

   Time: PT2M

8. Add tofu (optional)

   If using, crumble the drained tofu over the seasoned broccoli and fold gently to distribute.

   Time: PT2M

9. Finish and serve

   Sprinkle toasted sesame seeds on top, give a final light toss, and transfer to a serving dish.

   Time: PT1M

Nutrition Facts

Calories

275

Protein

11 g

Carbohydrates

17 g

Fat

20 g

Fiber

7 g

Ingredient Substitutions

• Instead of Broccoli: Cauliflower
• Instead of Salt: Kosher salt
• Instead of Sesame Oil: Toasted sesame oil (use half the amount)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Black Pepper: White pepper
• Instead of Firm Tofu: Tempeh
• Instead of Sesame Seeds: Toasted pumpkin seeds

Equipment Needed

• Large pot
• Colander
• Cutting board
• Chef's knife
• Large mixing bowl
• Measuring spoons
• Silicone spatula or wooden spoon

Critical Steps — Do Not Skip

• Blanch the broccoli only 2–3 minutes to keep it crisp.
• Shock and thoroughly dry the broccoli before adding the sauce.
• Toss the broccoli with the sesame‑garlic sauce while it is still slightly warm for maximum flavor absorption.

Chef Tips from the Video

• Use toasted sesame oil for a deeper, nutty flavor.
• Add a teaspoon of rice vinegar to the sauce for a subtle brightness.
• Garnish with thinly sliced green onions for extra color and aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture will become mushy.

Room temperature: Best served within 2 hours of preparation.

Make-Ahead Tips

• Blanch and shock the broccoli up to a day ahead; keep dry in the fridge.
• The sesame‑garlic sauce can be prepared 2‑3 days in advance and stored sealed.