My kids love the local Korean restaurant. They especially love all the small side dishes and appetizers they bring to the table before our food is ready.
We had some extra broccoli stalks and so I ran across this recipe. It was delicious! Now I just wish we had broccoli stalks around the house more often.
The original recipe uses gochugaru, which is a Korean chili powder. I had gochujang (a Korean chili paste) instead, which was still very delicious, if probably very different than the original recipe intended. I've added both as options below.
Broccoli Stalk Namul
Ingredients
3-4 broccoli stalks, trimmed of the outer skin and julienned
Garlic clove, minced or grated
1/2 tsp salt
1 tsp soy sauce
1 tsp gochugaru or 2 tsp gochujang
1 tbsp toasted sesame oil
1/2 tbsp toasted sesame seeds
Recipe
Boil water with a pinch of salt in a medium pot. Cook for 2-3 minutes until crisp but tender. Drain well and transfer to a medium bowl.
Combine the rest of the ingredients and mix well. Add to broccolli stalks and stir to combine. Let rest for 10-15 mins.
Serve immediately or let cool in the fridge. Consume within 2-3 days.
Original link:
https://plantbasedmatters.net/
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