Skip to main content

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!

Ingredients

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.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

The garden enclosure is finished!

This weekend the garden enclosure was finished and most everything has been planted. I planted three types of potatoes, Yellow Finn, Purple Viking and Desiree. 



I also planted some garlic in with the tomatoes, as I heard that the garlic will keep down the aphids and hopefully the spider mites. However, interesting note, beans do not do well with garlic. 

I just have some of the late geminating hot chilies still to go in and then I will direct sow some collard greens and maybe some additional carrots. 

I think the linseed oil looks great as a finish and the wood seems to be very well nourished. I like the color it's taken on and the upkeep should be just a light coat just once a year.

For those who have asked, the panels swing outwards and upwards and then are propped with a pole, which you can see leaning against the right of the enclosure. 

It's such a simple system and effectively it has made the garden secure, and with the drip irrigation system, mostly self sufficient.

I fully u…

Whole Green Moong Dal-Indian Comfort Food

Dal is an Indian staple which can be eaten in the morning, lunch, dinner as a side dish or for a snack. It can be eaten with rice, bread or on its own. Bottom line, it is Indian comfort food. A thick stew of moong (mung) beans, spices and creamy goodness. It is often made with spilt moong dal, but I prefer to use the whole moong dal
I had eaten various types of dal in many places around the word, including India and was always impressed with its creaminess, but speaking frankly I wouldn't have gone out of my way to make it at home. A friend kept mentioning that he was gong to cook “mug” which was a recipe from his Indian friend and I finally asked what he meant and he said moong dal.
I was intrigued and after comparing many recipes from my own cookbooks and online, I came up with this recipe which is nothing short of amazing. The house smelled wonderful while it was cooking and the flavor was hearty, wholesome and a bit spicy and just perfect for a fall afternoon. 

Additionally, it i…