Easy Gochujang Broccoli
A bold, slightly sweet, and spicy broccoli dish glazed in a glossy gochujang sauce. It tastes like a restaurant side but comes together fast in one pan.
Ingredients
- Broccoli florets 4 cups bite-sized
- Avocado or olive oil 2 tablespoons
- Sea salt 1 teaspoon
- Black pepper ½ teaspoon
- Gochujang paste 2 tablespoons
- Soy sauce or tamari 1 tablespoon
- Rice vinegar 1 tablespoon
- Honey or sugar-free syrup 2 tablespoons
- Sesame oil 1 tablespoon
- Garlic 2 cloves minced (or 1 teaspoon paste)
- Fresh ginger 1 teaspoon grated
- Optional lime juice 1–2 teaspoons
- Toasted sesame seeds 1 tablespoon
- Chopped scallions for garnish
Instructions
- Preheat oven to 425°F (220°C). Wash, dry, and cut broccoli into even florets.
- Toss broccoli with oil, salt, and pepper. Spread on a sheet pan without crowding.
- Roast 16–20 minutes until edges are golden and slightly charred.
- Whisk gochujang, soy sauce, vinegar, honey, sesame oil, garlic, ginger, and optional lime until smooth.
- Transfer hot broccoli to a skillet over medium heat. Add sauce and toss 2–3 minutes until glossy and clinging.
- Remove from heat. Garnish with sesame seeds and scallions. Serve warm.
Notes
Roast at high heat for better browning.
If the sauce tastes sharp, add a touch more honey; if too sweet, add vinegar or lime.
If the sauce tastes sharp, add a touch more honey; if too sweet, add vinegar or lime.