Korean Oven Roasted Broccoli

It can be hard to eat healthy food. I’ll be the first to admit it. There are so many unhealthy choices out there.  When I read the nutritional info on many processed and prepared foods, I am floored by the amount of sodium, fat and sugar.

I feel the key is to create dishes that are so packed with flavor, that it’s not a sacrifice to eat the right things. If you work from the basics and use fresh ingredients,  then you’re in better control of the final result.

Here’s a slam dunk. Korean Oven Roasted Broccoli. It’s great straight out of the oven and is handy as leftovers for a Brown Rice Bowl. http://www.thepasadenachef.com/2016/07/this-is-koreansichuan-fusion-dish-due.html

And to those with a sharp eye, there are no toasted sesame seeds in this batch. I ran out!


8 cups of Broccoli, cut into larger bite sized pieces.
3 Tbsp Gochujang paste
3 Tbsp Rice Wine or Shaohsing
1 Tbsp Toasted Sesame Oil
1 tsp Chili Flakes
1 Tbsp Toasted Sesame Seeds

Preheat oven to 425F. Put all other ingredients, except the broccoli, into a bowl and mix well. Spoon this mixture over the broccoli and toss until well coated. Turn out onto a parchment lined baking sheet and into the oven for 30 minutes. Give it a stir half way through.

Note: Both Gochujang and Shaohsing wine are available at most any Asian market and in many cases in the Asian food section of local grocery stores. However, I will point out that the quality, selection and prices tend to be much better at local Asian markets.

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