Korean Spicy Tenderstem® Broccoli


Created by Billy O'Donoghue


I'm completely food-obsessed. I love taking on a new, foreign cuisine and learning as much about it as I can about it before I recreate their classic dishes, as authentically as I can, in me own Irish kitchen and let my friends and family be the judge. It's my way of literally tasting cultures I may never get to experience.

  • Created by Billy O'Donoghue
  • 5 mins preparation
  • 15 mins cooking
  • Serves 4

Easy Tenderstem® broccoli, coated in a spicy, sweet, salty, Korean sauce, roasted then sprinkled with toasted sesame seeds. A perfect side-dish or "banchan" as they say in Korea!

  • 400g Tenderstem® broccoli
  • 1tbsp Gochujang (Korean chilli paste)
  • 1tbsp Honey
  • 1tbsp Light soy sauce
  • 1tsp Toasted sesame seed oil
  • 1tsp Sesame seeds
  1. Lay your washed and trimmed Tenderstem® broccoli on a baking sheet.

  2. Mix together in a small bowl the gochujang, honey, soy sauce and sesame seed oil, then brush it all over the Tenderstem® broccoli.

  3. Transfer the tray to a pre-heated oven at 200 degrees celsius for 10-15 minutes.

  4. In the meantime, toast the sesame seeds in a dry frying pan for just a minute or two over a high heat. Then remove them and set aside.

  5. Take out the Tenderstem® broccoli, transfer them to a serving dish, sprinkle over the toasted sesame seeds and serve.