Easy Korean Broccoli Side Dish (Banchan) (VIDEO)

Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

• broccoli florets – Cut broccoli into similar sized pieces to ensure that the broccoli cooks evenly and is equally covered by the marinade.
• sesame oil – this adds a nutty layer of flavor that goes well with the rice vinegar and garlic – if you don’t have it, you can substitute with peanut oil (for a similar nutty flavor) or avocado oil (if you don’t care about the flavor).
• rice vinegar – if you need a substitution, you can use apple cider vinegar.

How to Make Korean Broccoli Banchan

Wash, Cut, and Blanch Broccoli – After washing your broccoli florets, cut into similar 1″ strips. Bring a pot of water to a boil over high heat, and add 1 tbsp of salt. Add the broccoli to the boiling water and blanch for 45-60 seconds or until the broccoli reaches your desired tenderness. It should be bright green with a nice crunch.

Drain, Cool, and Dry Broccoli – Drain the broccoli from the boiling water and immediately rinse with cold water or shock in a bowl of ice water to stop the cooking process. Once cooled, dry the broccoli as much as possible with a towel to reduce excess water.

Mix Dressing and Toss – In a large mixing bowl, combine broccoli, sesame oil, rice vinegar, sugar, kosher salt, roasted sesame seeds, garlic, scallions, and mix together thoroughly until the broccoli is evenly coated. Enjoy the broccoli side dish immediately or let the broccoli marinate for 15-30 minutes in the dressing for maximum flavor and enjoy!

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