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