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Tenderstem broccoli with peanut gochujang dressing

Charred-tender tenderstem broccoli with a glossy peanut gochujang kick.
Crunchy honey-sweet peanuts cling to every bite.
Bright lime and ginger make it fresh, warm, and seriously addictive.

side dish ⏱ 45 min 420 kcal / portion 25.0 g carbs / portion (estimated) vegetarian glutenpeanutsoy 🔗 Original source

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Tenderstem broccoli with peanut gochujang dressing
v5 · rb0e705f985 20260727Z1751 600 g tenderstem broccoli 34.5 ml olive oil 24.6 ml lime juice salt to taste 1 piece peanut 19.7 ml light soft brown sugar 19.7 ml soy sauce 50 g blanched unsalted peanut 🔥 preheat the oven to 160°C fan and line a small baking tray with parchment 🍳 make the sugar soy oil syrup and simmer until the sugar dissolves 🍳 glaze and cook the peanuts for 60–90 seconds, stirring all the while, until well coated 🔥 ⏱ 9 min bake the glazed peanuts, stirring halfway through ⏳ ⏱ 15 min cool and crisp up the peanuts 🔪 rough chop the peanuts for later 🔪 wash the tenderstem broccoli well 🍳 ⏱ 3 min steam the tenderstem broccoli until cooked through but with a slight bite 🌀 toss the steamed broccoli with olive oil, lime juice and salt 🌀 whisk the peanut gochujang dressing until smooth 🍽 arrange half the broccoli on a large serving plate 🍽 drizzle half the dressing over the broccoli 🍽 sprinkle half the peanuts over the broccoli 🍽 top with the remaining broccoli 🍽 drizzle the remaining dressing over the top 🍽 sprinkle the remaining peanuts over the top Tenderstem Broccoli 🎉 100 g smooth all-natural peanut butter 2 tsp gochujang 10 g fresh ginger 2 pieces garlic clove 2 pieces maku rut lime leaf 10 g chive 30 ml 15 ml lime juice salt 15 ml 5 ml 5 ml 15 ml 5 ml 10 ml half half remaining remaining
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Preparation steps

  1. preheat the oven to 160°C fan and line a small baking tray with parchment
  2. make the sugar soy oil syrup and simmer until the sugar dissolves
  3. glaze and cook the peanuts for 60–90 seconds, stirring all the while, until well coated
  4. bake the glazed peanuts for 9 minutes, stirring halfway through
  5. cool and crisp up the peanuts for about 15 minutes
  6. rough chop the peanuts for later
  7. wash the tenderstem broccoli well
  8. steam the tenderstem broccoli for 3 minutes until cooked through but with a slight bite
  9. toss the steamed broccoli with olive oil, lime juice and salt
  10. whisk the peanut gochujang dressing until smooth
  11. arrange half the broccoli on a large serving plate
  12. drizzle half the dressing over the broccoli
  13. sprinkle half the peanuts over the broccoli
  14. top with the remaining broccoli
  15. drizzle the remaining dressing over the top
  16. sprinkle the remaining peanuts over the top

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