I perfected a quick gochujang broccoli that turns plain florets into a weeknight star in Asian Vegetable Sides.

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I used to dread boring florets but this Easy Gochujang Broccoli turned that around. Bright, spicy gochujang paste slathers broccoli and makes it pop in ways I didn’t expect.

It’s crispy, a little sweet and a little fierce and I catch myself stealing bites before dinner even lands on the table. Perfect for when you’re hunting quick sides that feel fancy but aren’t, and it works great for Easy Meals Healthy Clean Eating and also slides right into Asian Side Recipes when you want bold flavor.

Try it, you might start craving your veggies.

Ingredients

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Broccoli: Crunchy, fiber rich, vitamin C and K, low calorie, keeps you full.
Gochujang: Fermented chili paste, spicy umami, salty sweet, adds deep savory heat.
Soy sauce or tamari: Concentrated umami and salt, boosts flavor, watch sodium levels.
Rice vinegar: Bright acidic note, cuts richness, adds tang and balance.
Honey or maple syrup: Natural sweetener, caramelizes for glaze, adds mellow sweetness, it’s sticky.
Sesame oil: Intense nutty aroma, small amount goes far, healthy unsaturated fats.
Garlic: Pungent, allicin rich, adds savory punch and possible immune benefits.
Cornstarch: Starch thickener, gives glossy sticky coating, no flavor of its own.
Green onions and sesame seeds: Fresh bite, nutty crunch, garnish that brightens texture and aroma.

Ingredient Quantities

1 lb broccoli florets, trimmed and cut into bite sized pieces

2 tbsp gochujang paste

1 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tbsp honey or maple syrup

1 to 2 tbsp neutral oil such as vegetable or canola

1 tbsp sesame oil

2 cloves garlic, minced

1 tsp grated fresh ginger, optional

1 tbsp cornstarch

1 to 2 tbsp water

1 tbsp toasted sesame seeds

2 green onions, thinly sliced

Salt and black pepper

How to Make this

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1. Pat 1 lb broccoli florets very dry and cut into bite sized pieces, drying is key so they get crispy.

2. Put about half of the 1 tbsp cornstarch in a shallow bowl, season with a little salt and black pepper, toss the broccoli in it to coat lightly.

3. In a small bowl whisk together 2 tbsp gochujang, 1 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp honey or maple syrup, 1 tbsp sesame oil, 2 cloves minced garlic and 1 tsp grated ginger if using. In a separate tiny cup mix the remaining cornstarch with 1 to 2 tbsp water to make a thin slurry, then stir that into the sauce until smooth.

4. Heat 1 to 2 tbsp neutral oil (vegetable or canola) in a large skillet over medium high heat until shimmering. Dont crowd the pan, do this in batches if needed.

5. Add the broccoli in a single layer, let it sear without moving for 2 to 3 minutes so it chars, then toss and cook another 2 to 3 minutes until crisp tender. Season with a little more salt and pepper while cooking.

6. Reduce heat to medium, pour the gochujang sauce over the broccoli and toss quickly so everything is coated, cook 1 to 2 minutes until the sauce bubbles and thickens into a glaze. If it gets too thick or sticky add a splash of water.

7. Taste and adjust for salt, pepper or sweetness (use maple or more honey if needed).

8. Remove from heat, sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced green onions over top and serve hot.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Clean kitchen towels or paper towels for patting the broccoli very dry
4. Shallow bowl (for the cornstarch)
5. Small mixing bowl (for the gochujang sauce)
6. Tiny cup or ramekin (for the cornstarch slurry)
7. Measuring spoons and a tablespoon
8. Whisk and a small spoon for stirring
9. Large heavy skillet and tongs or a spatula for searing and tossing

FAQ

Q: How do I get the broccoli crisp but cooked? A: Heat 1 to 2 tbsp neutral oil in a large skillet over medium-high, add broccoli and a pinch of salt. Cook uncovered 3 to 4 minutes until bright green and a little charred, then add 1 to 2 tbsp water and cover 1 to 2 minutes to steam until fork tender but still crisp, toss with the sauce and cook 30 to 60 seconds more to glaze.

Q: Can I make the sauce less spicy or substitute gochujang? A: Yes, use less gochujang or mix it with a bit more honey or maple syrup to tame the heat; sriracha will work in a pinch but the flavor will be different. For a milder, sweeter sauce start with 1 tbsp gochujang and taste, then add more if you want.

Q: How do I thicken the sauce so it sticks to the broccoli? A: Mix the 1 tbsp cornstarch with 1 to 2 tbsp cold water until smooth, stir that into the gochujang mixture before adding to the pan or add it at the end and cook 30 to 60 seconds until glossy and thick enough to coat.

Q: Is this recipe vegan or gluten free? A: You can make it vegan by using maple syrup instead of honey, and gluten free by choosing tamari and checking that your gochujang has no wheat. Many gochujang brands have wheat so read the label.

Q: How long will leftovers keep and best way to reheat? A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium with a splash of water to loosen the sauce so it doesnt dry out; microwave works but makes it softer.

Q: Can I add protein or cook this in the oven or air fryer? A: Yes, add tofu, shrimp or sliced chicken but cook them separately first and then toss with the broccoli and sauce. For oven roast, toss broccoli in oil and roast at 425 F for 12 to 15 minutes; for air fryer try 375 F for 8 to 10 minutes shaking once.

Easy Gochujang Broccoli Recipe Substitutions and Variations

(gochujang) Try 1 tbsp sambal oelek + 1 tsp soy + 1 tsp honey for heat and sweetness, or 1 tbsp miso + 1 tsp gochugaru + 1 tsp maple for depth — both give similar umami.
(soy sauce/tamari) Use coconut aminos 1:1 for a gluten free milder swap, or low sodium soy sauce if you want less salt.
(honey/maple syrup) Swap 1 tbsp agave nectar 1:1, or 1 tbsp packed brown sugar (stir till it dissolves) if you need a pantry fix.
(sesame oil) If you don’t have toasted sesame oil use 1 tbsp peanut or vegetable oil plus 1 tsp toasted sesame seeds for nutty flavor, or 1 tbsp tahini thinned with a splash of water.

Pro Tips

– Dry the broccoli, like really dry. If its even a little damp they wont get that good char, you’ll just steam them. Press with a towel or let them sit a few minutes after rinsing so they crisp up fast in the pan.

– A light cornstarch dust gives the best crunch, but dont overdo it. Shake off the excess or toss in a zip bag so every piece gets an even, thin coat. Too much cornstarch turns gummy when the sauce hits it.

– Get the pan hot and dont crowd it, do batches if needed. Use a neutral, high smoke point oil for searing, then add sesame oil at the end or off the heat for real aroma. A little bit of char is flavor, so dont be scared of some brown bits.

– Whisk the sauce and the cornstarch slurry separately so you dont get lumps, and taste the sauce before you pour it on. If the glaze goes too thick or sticky, a splash of water or a touch more vinegar will loosen and brighten it. Toast the sesame seeds quick in the pan for extra nuttiness.

Easy Gochujang Broccoli Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I perfected a quick gochujang broccoli that turns plain florets into a weeknight star in Asian Vegetable Sides.

Servings

servings

Calories

170

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Clean kitchen towels or paper towels for patting the broccoli very dry
4. Shallow bowl (for the cornstarch)
5. Small mixing bowl (for the gochujang sauce)
6. Tiny cup or ramekin (for the cornstarch slurry)
7. Measuring spoons and a tablespoon
8. Whisk and a small spoon for stirring
9. Large heavy skillet and tongs or a spatula for searing and tossing

Ingredients

1 lb broccoli florets, trimmed and cut into bite sized pieces
2 tbsp gochujang paste
1 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp honey or maple syrup
1 to 2 tbsp neutral oil such as vegetable or canola
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated fresh ginger, optional
1 tbsp cornstarch
1 to 2 tbsp water
1 tbsp toasted sesame seeds
2 green onions, thinly sliced
Salt and black pepper

Directions

Pat 1 lb broccoli florets very dry and cut into bite sized pieces, drying is key so they get crispy.
Put about half of the 1 tbsp cornstarch in a shallow bowl, season with a little salt and black pepper, toss the broccoli in it to coat lightly.
In a small bowl whisk together 2 tbsp gochujang, 1 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp honey or maple syrup, 1 tbsp sesame oil, 2 cloves minced garlic and 1 tsp grated ginger if using. In a separate tiny cup mix the remaining cornstarch with 1 to 2 tbsp water to make a thin slurry, then stir that into the sauce until smooth.
Heat 1 to 2 tbsp neutral oil (vegetable or canola) in a large skillet over medium high heat until shimmering. Dont crowd the pan, do this in batches if needed.
Add the broccoli in a single layer, let it sear without moving for 2 to 3 minutes so it chars, then toss and cook another 2 to 3 minutes until crisp tender. Season with a little more salt and pepper while cooking.
Reduce heat to medium, pour the gochujang sauce over the broccoli and toss quickly so everything is coated, cook 1 to 2 minutes until the sauce bubbles and thickens into a glaze. If it gets too thick or sticky add a splash of water.
Taste and adjust for salt, pepper or sweetness (use maple or more honey if needed).
Remove from heat, sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced green onions over top and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.