This simple Korean broccoli recipe makes a bright, crunchy vegetable side that pairs beautifully with any Asian main. A quick sesame dressing gives the classic Korean banchan a big flavour boost while keeping the preparation fast and fuss-free.
Best of all, this sesame broccoli salad comes together in minutes and is naturally vegan and gluten-free if you choose tamari or coconut aminos instead of regular soy sauce. The technique is flexible: the recipe card describes blanching, but you can also steam the broccoli. Just be careful not to overcook it — the florets should remain crisp and bright green.
Korean broccoli ingredients and substitutions
This easy recipe showcases fresh broccoli. Crisp florets tossed in a simple sesame dressing turn into a tasty Korean-style side with only a few pantry ingredients. The simpler the dish, the more the quality of the broccoli and the oils matter.
Broccoli
Begin with about 1 pound (450 grams) of raw broccoli — roughly one large head or two small ones. Cut the crown into small, bite-sized florets. The stems are delicious too, but they have a tougher outer layer; peel that away with a knife and slice the peeled stems into ½ inch (1 cm) rounds so they cook evenly.
Pre-cut fresh florets are a convenient shortcut. I do not recommend using frozen broccoli for this salad because the texture and colour of fresh florets give the best result.
Sesame dressing for broccoli
The sesame dressing transforms plain steamed or blanched broccoli into a delicious side. You can use the same dressing with other greens — it’s excellent on roasted Brussels sprouts, sautéed bok choy, or steamed green beans.
Dressing ingredients and notes:
- Toasted sesame oil: Use toasted sesame oil for its nutty aroma. If you prefer a milder sesame flavour, replace half the sesame oil with olive oil.
- Garlic: Freshly minced garlic adds a pungent savoury note.
- Soy sauce: Use regular or light soy sauce. For a gluten-free option, substitute tamari or coconut aminos. Alternatively, omit the soy and season with kosher salt.
- Rice vinegar: A splash of rice vinegar brightens the dressing. If you don’t have rice vinegar, a mild apple cider vinegar will work in a pinch.
- Sesame seeds: Toasting sesame seeds deepens their flavour. You can toast them quickly in a dry skillet or roast a larger batch in the oven and store them for future use.
- Gochugaru or chilli flakes (optional): Korean red pepper flakes (gochugaru) add a gentle heat. Add them only if you want some spice, or if the main dish isn’t already spicy. A spoonful of gochujang can also be stirred into the dressing for a richer, spicier result.
For a slightly different flavour profile, try adding grated ginger, chopped scallions, or a splash of fish sauce for an umami hit if you are not keeping the dish strictly vegan.
How to make Korean broccoli
This nutty sesame broccoli is a popular Korean-style banchan — a small side dish served alongside a main meal. Banchan often pack big flavours and add variety and balance to the plate.
Step 1: Cook the broccoli
Bring a large pot of water to a rolling boil and add about 1 teaspoon of salt. Use enough water to fully submerge the florets. Add the broccoli and cook for no more than one to two minutes — long enough to take the raw edge off but short enough to keep the texture crisp.
Drain the broccoli immediately. If you prefer, you can steam the florets briefly rather than boiling; just aim for the same tender-crisp texture.
Step 2: Transfer broccoli to an ice bath
Immediately plunge the drained broccoli into a bowl of ice water. This stops any further cooking and locks in a vibrant green colour and firm bite. Prepare the ice bath while the water is coming to a boil to save time.
Step 3: Drain the broccoli
Remove the broccoli from the ice bath and dry thoroughly. Use a clean kitchen towel or paper towels to pat the florets dry — excess water dilutes the dressing and makes the salad soggy.
Step 4: Add the dressing
In a small bowl combine 3 tablespoons toasted sesame oil, 1 minced garlic clove, 2 teaspoons soy sauce (or tamari), and 1 teaspoon rice vinegar. Add ½ teaspoon salt and adjust to taste. If you want heat, stir in 1 teaspoon gochugaru or other red pepper flakes.
Toss the cooled, dried broccoli with the dressing until evenly coated. Finish by sprinkling toasted sesame seeds over the top and transfer to a serving dish. This salad can be served chilled or at room temperature.
How to store Korean broccoli salad
This salad is at its best the day it’s made, when the broccoli is still crisp and the dressing is fresh. You can let it rest briefly to allow flavours to meld, but aim to serve within a few hours.
Leftovers keep well in an airtight container in the refrigerator for three to four days. The florets will soften and lose some vibrancy, but they will absorb more of the sesame dressing, which can be a tasty trade-off. Use any leftovers to top fried rice, noodles, or a bibimbap bowl.
What to serve with Korean broccoli?
Although this dish is Korean in style, it pairs well with many meals that need a fresh, crunchy element. For a fully plant-based Korean-inspired spread, serve alongside spiced braised tofu, spicy cucumber salad, soy-braised potatoes, green onion salad, kimchi, and steamed short-grain rice or fried rice seasoned with gochujang.
Korean Sesame Broccoli Salad
Fresh, green, and nutty with sesame — this Korean sesame broccoli salad is a light, flavourful side that complements many Asian mains.
Recipe by: Adri
Servings: 4
Prep time: 13 mins | Cook time: 2 mins | Total time: 15 mins
Equipment
- Large saucepan (for boiling)
- Large mixing bowl (for the ice bath)
Ingredients
- 1 pound fresh broccoli
- 1 teaspoon salt for blanching
Sesame Dressing
- 3 tablespoons toasted sesame oil
- 1 garlic clove, minced
- 2 teaspoons soy sauce or tamari
- 1 teaspoon rice vinegar
- ½ teaspoon salt, plus more to taste
- 1 teaspoon gochugaru or red pepper flakes (optional)
To serve
- 1 tablespoon toasted sesame seeds
Instructions
- Separate the florets from whole broccoli heads. Peel the tough outer skin from the stalks and slice the peeled stalks into ½ inch (1 cm) pieces.
- Bring a large pot of water to a rolling boil and add 1 teaspoon of salt. While the water heats, prepare a large bowl of ice water for an ice bath.
- Add the broccoli to the boiling water and cook for 1–2 minutes, just until bright green and slightly tender. Drain and immediately transfer the florets to the ice bath to stop the cooking.
- Drain the broccoli from the ice bath and pat dry with a clean towel or paper towels.
- Whisk the dressing ingredients together in a small bowl. Toss the cooled broccoli with the dressing, taste for seasoning, and adjust salt if needed.
- Transfer to a serving bowl, sprinkle with toasted sesame seeds, and serve chilled or at room temperature.
Notes
- Use fresh broccoli florets for the best texture and colour.
- To toast sesame seeds, warm them in a dry skillet over medium heat, stirring until they are golden and fragrant. Alternatively, roast them in the oven for a few minutes.
Nutrition (per serving)
Calories: 147 kcal • Carbohydrates: 9 g • Protein: 4 g • Fat: 12 g • Sodium: varies with soy sauce
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