Roasted Broccolini with Gochujang Sauce (Edit recipe)

Playing around in the kitchen with new ingredients is always fun for me. When I saw gochujang at Trader Joe's, I picked some up with no real plan. It sat in my pantry for weeks – maybe months – before I happened upon a side dish at a restaurant that used it to make a sauce on which they served roasted broccolini. I immediately got to work to create my own version of this dynamite combination, which includes a sweet-and-spicy Gochujang Sauce that creates the perfect bed for roasted broccolini with just a bit of char. The results were just too good not to share.

10 minutes

14 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	170
Fat:	14 g
Carbohydrates:	12 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	187 mg
Fiber:	0 g
Sugars:	8 g
Calculated for total recipe.

by Reed Dunn

View original recipe

Serves: 3-4

Ingredients

1 bunch Baby Broccolini
2 Tbsp Extra Virgin Olive Oil
0.5 tsp Kosher Salt
.25 tsp Black Pepper
3 Tbsp Gochujang (red chili paste)
1.25 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
1 Tbsp Pure Maple Syrup
1 whole Lemon, zested

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees F. Clean broccolini and cut off ends and trim leaves.
Add broccolini to a baking sheet and drizzle with 2 tablespoons olive oil. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to combine.
Roast broccolini in pre-heated oven for 12 to 14 minutes until ends just start to char but not burn.
Meanwhile, add 3 tablespoons gochujang paste, 1½ tablespoons rice vinegar, 1 tablespoon sesame oil and 1 tablespoon maple syrup to a bowl. Whisk together until everything is well incorporated.
For serving, spoon Gochujang Sauce onto a platter. Place roasted broccolini on top and garnish with zest of 1 lemon and toasted sesame seeds. Serve.