Broccolini with Gochujang Sauce

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Playing around in the kitchen with new ingredients is always fun for me. When I saw gochujang at Trader Joe’s, I picked some up with no real plan. It sat in my pantry for weeks – maybe months – before I happened upon a side dish at a restaurant that used it to make a sauce on which they served roasted broccolini.

I immediately got to work to create my own version of this dynamite combination, which includes a sweet-and-spicy Gochujang Sauce that creates the perfect bed for roasted broccolini with just a bit of char. The results were just too good not to share.

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Roasted Broccolini with Gochujang Sauce

Playing around in the kitchen with new ingredients is always fun for me. When I saw gochujang at Trader Joe’s, I picked some up with no real plan. It sat in my pantry for weeks – maybe months – before I happened upon a side dish at a restaurant that used it to make a sauce on which they served roasted broccolini.
Prep Time: 10 minutes
Cook Time: 14 minutes
Servings: 3
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Ingredients 

  • 1 bunch broccolini
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons gochujang paste
  • tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 lemon
  • Toasted sesame seeds

Instructions 

  • Preheat oven to 425 degrees F. Clean broccolini and cut off ends and trim leaves.
  • Add broccolini to a baking sheet and drizzle with 2 tablespoons olive oil. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to combine.
  • Roast broccolini in pre-heated oven for 12 to 14 minutes until ends just start to char but not burn.
  • Meanwhile, add 3 tablespoons gochujang paste, 1½ tablespoons rice vinegar, 1 tablespoon sesame oil and 1 tablespoon maple syrup to a bowl. Whisk together until everything is well incorporated.
  • For serving, spoon Gochujang Sauce onto a platter. Place roasted broccolini on top and garnish with zest of 1 lemon and toasted sesame seeds. Serve.
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Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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