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easy gochujang broccoli A side-angle close-up of glossy, roasted spicy gochujang broccoli in a white ceramic bowl, garnished with sesame seeds and green onions

Spicy Roasted Gochujang Broccoli

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Get ready for a flavor explosion with this incredibly easy Spicy Roasted Gochujang Broccoli! Crispy-tender broccoli florets are tossed in a vibrant, sweet, and spicy Korean gochujang sauce, then roasted to perfection. It’s a versatile side dish or a light vegetarian main that’s bursting with addictive umami goodness and just the right kick. This easy gochujang broccoli recipe will quickly become a favorite!

  • Total Time: 0 hours
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1.5 lbs broccoli, cut into bite-sized florets (about 6 cups)
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or brown sugar
  • 2 cloves garlic, minced
  • 1/2 inch fresh ginger, grated (optional)
  • Pinch of red pepper flakes (optional, for extra heat)
  • 1 tablespoon neutral oil (like avocado or vegetable oil)
  • 1 teaspoon sesame seeds, for garnish
  • 1 tablespoon sliced green onions, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for effortless cleanup, ensuring the broccoli won't stick.
  2. In a spacious mixing bowl, combine the gochujang, soy sauce, sesame oil, rice vinegar, maple syrup (or brown sugar), minced garlic, grated ginger (if using), and red pepper flakes (for an extra kick). Whisk all the ingredients thoroughly until you have a smooth, well-blended sauce.
  3. Add the prepared broccoli florets to the bowl with the gochujang sauce. Drizzle with the neutral oil and toss vigorously until every piece of broccoli is beautifully and evenly coated in the vibrant sauce.
  4. Spread the coated broccoli in a single layer across the prepared baking sheet. It’s crucial not to overcrowd the pan; if necessary, use two baking sheets to allow the broccoli to roast rather than steam, ensuring optimal crispiness.
  5. Roast for 15-20 minutes, making sure to flip the broccoli halfway through the cooking time. Continue roasting until the florets are tender-crisp and their edges show a lovely, slightly caramelized char. Keep a close eye on them to prevent burning.
  6. Once perfectly roasted, remove the broccoli from the oven and transfer it to your favorite serving dish. Garnish generously with sesame seeds and freshly sliced green onions before serving immediately to enjoy its peak flavor and texture.

Notes

For an even crisper texture, increase the oven temperature to 425°F (220°C) and reduce the roasting time to 12-15 minutes. This easy gochujang broccoli pairs wonderfully as a vibrant side to grilled chicken, pan-seared fish, or marinated tofu, and is fantastic tossed into a rice bowl for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; gently reheat in a pan or oven to best revive its texture. Don’t hesitate to experiment by adding other quick-cooking vegetables like sliced bell peppers or carrots to the mix!

  • Author: Cook Reel
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Korean-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 7g
  • Sodium: 350mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 0mg

Find it online: https://cookreel.com/easy-gochujang-broccoli-recipe/

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