Easy Gochujang Broccoli

If you’re looking to spice up your veggie game, this Easy Gochujang Broccoli is the perfect dish. Roasted until crispy and glazed with a fiery-sweet Korean-style sauce, this broccoli packs bold flavor in every bite. It’s quick, healthy, and works as a vibrant side dish or a main course with rice or noodles.

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Why You’ll Love This Recipe
Quick & Easy – Ready in under 30 minutes.
Bold Flavors – Sweet, spicy, and umami all in one.
Crispy & Tender – Perfectly roasted with caramelized edges.
Naturally Vegan – No meat or dairy, just pure plant power.
Versatile Side or Main – Pairs with rice, noodles, tofu, or your favorite protein.

Ingredients You’ll Need

For the Roasted Broccoli:

• 1 large head broccoli, cut into florets
• 1½ tbsp olive oil or sesame oil
• Salt and black pepper to taste

For the Gochujang Glaze:

• 1½ tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce or tamari
• 1 tbsp maple syrup or honey
• 1 tsp rice vinegar or lime juice
• 1 tsp sesame oil
• 1 clove garlic, minced
• ½ tsp grated fresh ginger (optional)
• 1–2 tbsp water to thin, as needed

For Garnish:

• Sesame seeds
• Sliced scallions
• Lime wedges (optional)

Tools You’ll Need
Baking sheet
Mixing bowls
Whisk or spoon
Parchment paper (optional)
Small saucepan (optional for warming the glaze)

Step-by-Step Instructions

Step 1: Roast the Broccoli

1. Preheat oven to 220°C (425°F).
2. Toss broccoli florets with olive oil, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 18–20 minutes, flipping halfway, until edges are crispy and browned.

Step 2: Make the Gochujang Sauce

1. In a small bowl, whisk together gochujang, soy sauce, maple syrup, vinegar, sesame oil, garlic, and ginger.
2. Add 1–2 tbsp water to reach your desired consistency.
3. Optional: Heat the sauce in a small saucepan for 2–3 minutes to meld the flavors.

Step 3: Toss or Drizzle

1. Once broccoli is roasted, transfer to a bowl.
2. Toss with the gochujang sauce or drizzle over the top for a more decorative finish.
3. Sprinkle with sesame seeds and sliced scallions.

Step 4: Serve

1. Serve hot with a bowl of steamed jasmine rice, brown rice, or noodles.
2. Add lime wedges on the side for a citrusy pop.

Tips for the Best Gochujang Broccoli
Cut Evenly – Keeps roasting time consistent.
Don’t Crowd the Pan – Allows broccoli to crisp instead of steam.
Use High Heat – Roasting at 220°C gives the best texture.
Balance the Sauce – Taste and adjust gochujang and sweetness to suit your spice level.
Add Protein – Tofu, chickpeas, or grilled chicken turn this into a full meal.

Serving Suggestions
With Rice or Quinoa – A simple, satisfying meal.
In a Buddha Bowl – Combine with other veggies and grains.
Over Noodles – Serve atop soba or rice noodles with extra sauce.
As a Side – Perfect with Korean BBQ-style meals or grilled meats.
With Tofu or Tempeh – Pan-fried or baked for a full plant-based plate.

How to Store & Reheat

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

Reheat:
Oven: 180°C (350°F) for 10 minutes.
Stovetop: Reheat in a pan over medium heat with a splash of water.
Microwave: 1–2 minutes, though texture may soften.

Frequently Asked Questions

1. What is gochujang?
   A fermented Korean red chili paste that’s spicy, sweet, and umami-rich.
2. Can I use frozen broccoli?
   Yes—thaw and pat dry before roasting to avoid excess moisture.
3. Is this recipe spicy?
   Moderately. You can adjust the gochujang amount to your heat preference.
4. Is it gluten-free?
   Use tamari or coconut aminos instead of soy sauce for a gluten-free version.

Final Thoughts
This Easy Gochujang Broccoli is a fiery, flavorful way to upgrade your everyday veggies. With just a few pantry staples and minimal prep, you’ll get a dish that’s crispy, saucy, and guaranteed to wake up your taste buds.

Add it to your weekly rotation for a veggie side that’s anything but boring!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine: Korean-Inspired / Fusion

Nutritional Information (Per Serving, 1 of 4):
Calories: 120 | Protein: 4g | Carbs: 12g | Fat: 7g | Fiber: 3g | Sodium: 480mg

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