Broccoli with a slightly spicy gochujan sauce and caramelized peanuts

0.0 from 0 votes
Recipe by Damaris Beems Course: Side dishCuisine: Asian
Servings

4

Preparation

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Well, I just really like broccoli. In any form. But just like with spinach, I’m always looking for new opportunities to give the broccoli an even more amazing stage. Well, with this version you did quite well zei them with a feeling of understatement when I listen to the guests in the restaurant. Try it yourself…

Ingredients

  • 1 kilo broccoli florets

  • Gochujans sauce
  • 0,5 jar Gochujan

  • 5 cloves garlic

  • 150 ml soy sauce

  • 150 gram peanut butter

  • 1 bouquet chives

  • 10 cm fresh ginger

  • 5 table spoon lime juice

  • Caramelized peanuts
  • 150 gram peanuts

  • 50 ml soy sauce

  • 100 gram sugar

preparation

  • Mix all the ingredients for the gochujans sauce in the food processor and blend into a creamy paste.
  • Put the peanuts in a dry frying pan. Bake them for a while. Then add the soy sauce, sugar and 3 tablespoons of water. Let everything bubble for 3 minutes. See for yourself whether you need to turn the heat up or down. It may bubble but not burn. Stir regularly.
    Then pour the peanuts onto a baking sheet with parchment paper. And let them harden in the oven at 200 degrees.
    Remove them from the oven after 15 minutes. And let them cool. To speed up the process, you can let them cool down in the refrigerator for a while – after the first heat has subsided.
  • Cook the broccoli until al dente.
  • Roughly pulse the cooled peanuts in the food processor.
  • Place the broccoli on a platter. Pour the gochujan sauce over it and then drizzle the peanuts over it.

We bring vegan cooking to the next level

Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Follow us on Facebook

0 Comments

Submit a Comment