Korean Gochujang Salad Vinaigrette Over Roasted Broccoli.
GoChujang (Korean hot fermented bean paste) is quickly becoming one of my favorite condiments in the kitchen. It has such complex flavors - rich, salty, sweet and spicy. In this vinaigrette, I add vinegar and sesame seed oil to round out the many flavors of GoChujang. I have used this over roasted broccoli or a simple lettuce/cucumber salad. Feel free to add to any of your favorite vegetables, roasted or not!
Korean Gochujang Vinaigrette
- 2 tbsp Gochujang
- ¼ cup sesame seed oil
- ¼ cup vinegar
- ¼ tsp garlic powder
- 2 tsp brown sugar
- 1 tsp soy sauce
- 2 small to medium crowns of broccoli, cut into bite sized pieces
- 1/4 tsp garlic powder
- pinch of salt
- 1/2 tsp black pepper or crushed pepper (adjust to taste)
- Place bite - sized broccoli onto greased baking pan.
- Sprinkle salt, garlic powder and pepper over broccoli florets.
- Brush a thin layer of oil over broccoli (or use oil spray if more convenient).
- Bake broccoli at 375F for about 15-20 minutes or until broccoli is cooked to desired tenderness/crispness. If there is liquid in the pan, definitely bake until all liquid is evaporated.
- Mix together all vinaigrette ingredients above.
- Heat in microwave for 20 seconds until sugar is dissolved.
- Pour over roasted broccoli (or any other of your favorite roasted vegetables or salads).
- Feel free to add roasted peanuts or roasted sesame seeds over top of any salad using this vinaigrette.