In Korean cuisine, small flavourful side dishes are often served with each meal.  This broccoli is one of those delicious Korean side dishes that can also be enjoyed as a cold salad.  This would be a great accompaniment for kalbi (BBQ beef short ribs) (see recipe here), or jap chae (see recipe here).

Korean Broccoli Salad Recipe

makes 4 to 6 small servings; this recipe doubles well

2 small fresh broccoli heads, florets separated with the larger ones cut into smaller pieces

1 clove garlic, finely minced

1 thin slice of fresh ginger, approximately 1 inch x 2 inches in size, sliced into thin strips

2 tablespoons toasted sesame oil (brand used:  Kadoya)

1 tablespoon honey

1 tablespoon soy sauce (brand used:  Kikkoman)

1/2 tablespoon rice vinegar (brand used:  Mitsukan)

pinch coarse Kosher sea salt

pinch of dried chili flakes

toasted sesame seeds (optional for garnish)

Steam cook the broccoli florets until just cooked through, soft and still slightly crisp.  (See here for How to Steam Cook Food.)  Another option is to cook it briefly in boiling water. Be sure not to overcook the broccoli; it should be tender but not soft.  Meanwhile, in a medium sized, heat proof bowl, mix together the garlic, ginger, sesame oil, soy sauce, rice vinegar, chili flakes, and a pinch of salt until well combined.  Adjust seasonings to taste. As soon as the broccoli is cooked through, drain it well, and then immediately toss it in to the sauce.  Toss well to combine.  The heat from the broccoli will help to soften the garlic.  Allow the broccoli to cool and then refrigerate it for at least overnight prior to serving cold or at room temperature.  Just prior to serving, garnish with a sprinkle of toasted sesame seeds if desired.  The flavours will be enhanced over time.