• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Easy Vegan Recipes » Snacks and Sides

    Smoky Gochujang Roasted Broccoli

    10 May, 2016 by Kip Leave a Comment

    Gochujang is a fire engine red chili paste that is a foundation ingredient in much of Korean cooking. Made from a combination of dried red chillies, sweet rice flour, and fermented soybean powder, the slightly funky flavour is further accentuated by weeks of aging in the sun.

    Gochujang Roasted Broccoli Recipe

    This spicy condiment is not meant to be eaten on its own, and can be mixed with a number of other condiments and flavours to knock the intensity down a few marks. Rice vinegar is not an uncommon partner to gochujang in Korean cooking, but the pungent sweetness of the paste is seemingly made to marry with smoky flavours.

    So in my gochujang roasted broccoli recipe below, I combined the chilli paste with Chinese black vinegar (already mildly smoky in its own right) and then boosted the marinade with a little bit of liquid smoke. End result? Try it for yourself!

    purple sprouting broccoli

    Oh, and despite accentuating the heat in the gochujang, I was pleasantly surprised by how well this broccoli and an average Chilean syrah/shiraz complemented each other.

    Smoky Gochujang Roasted Broccoli

    Gochujang Roasted Broccoli Recipe

    Gochujang is a fermented Korean chili paste that pairs beautifully with the smokiness of Chinese black vinegar. The flavours are bold and a little will go a long way, hence my recommendation to prepare this dish as a side to share with a group.

    Ingredients

    • 250-300 grams purple sprouting broccoli
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon gochujang
    • 1 tablespoon white miso
    • 2 teaspoons Chinese black vinegar
    • 1 teaspoon liquid smoke
    • 1 teaspoon soy sauce
    • 1 teaspoon finely minced garlic
    • 1 teaspoon fresh minced or grated ginger
    • ½ teaspoon sugar
    • Toasted sesame seeds (optional)
    Directions/Method

    1. Preheat the oven to 200 degrees celsius (400 fahrenheit). Add the broccoli (stems, leaves and all) to a large bowl with the sesame oil and rub with your hands to coat. Pop the broccoli on a greased tray and roast for 10 minutes.
    2. While the broccoli is roasting, add the gochujang, miso, black vinegar, liquid smoke, soy sauce, garlic, ginger, and sugar to the same large bowl. Whisk with a fork to combine.
    3. After the 10 minutes is up, tip the roasted broccoli back into the bowl. Quickly stir through the gochujang sauce and lay the stems back on the oven sheet. Roast for a further five minutes.
    4. Sprinkle toasted sesame seeds on top to serve (optional).
    • Author: Kip Dorrell
    • Serves 2-4 as a starter
    • Cuisine: Italian Korean Fusion

    More Snacks and Sides

    • Thai fried tofu with sweet peanut dipping sauce
    • Sago and coconut pancakes with melted palm sugar
    • Horseradish Mashed Potatoes
    • Thai Herbal Fried Peanuts (Tua Tod Samun Prai )

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai winged bean salad (yam tua pu)
    • How to Make Vegan Fish with Okara
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussing veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    • Facebook
    • RSS Feed
    • Instagram
    • Pinterest
    • Twitter

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook