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Sesame-Marinated Broccoli, Korean inspired
There are dozens of small savory dishes served before a
Korean meal. This sesame-dressed broccoli is patterned after some of those.
Broccoli is relatively new in Asia, so this specific dish would not have been
traditional in Korea, but the style is. In any case, this bright, tasty dish
our restaurant, Donderos’ Kitchen, is sometimes asked to make for
catering.
Makes enough for 6 servings as side dish
1-1/2 pounds broccoli crowns, about 2 medium-large crowns
Cut off all except 1 inch of stem. Cut through the stem
parts then pull apart to make even-sized flowerets, each including some stem.
To a large pot of boiling water, add 2 teaspoons salt.
Blanch broccoli, stirring almost constantly, until bright green and just
starting to become tender, 60 seconds. Drain and cool thoroughly with running
water.
In bowl, mix the marinade:
2 tablespoons white sesame seeds (toast in frying pan,
shaking constantly, until golden)
1 tablespoon soy sauce, Japanese or Korean style preferred
1 tablespoon water
2 teaspoons white vinegar
1 teaspoon canola or sunflower oil
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon Asian sesame oil
Toss drained broccoli with marinade, using two large spoons,
being careful not to break the pieces. Toss several times over 10 minutes, then
again before serving or plattering.
