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Gochujang Charred Broccoli and Onions

The Food Gays

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This simple yet flavourful dish is a great fall-warmer, and uses ingredients you quite likely have on hand already. Topped with a crunchy Thai-inspired Penang spice (a savoury blend of peanuts, sesame seeds, nori seaweed flakes and ginger) and fresh mint leaves, this would be a great make-ahead lunch, too.

Ingredients

Gochujang

  • 1 broccoli head, cut into florets
  • 2 white onions, sliced into rounds
  • 2 tbsp sesame oil
  • 3 tbsp rice wine vinegar
  • 2 tbsp gochujang paste
  • 2 tsp brown sugar
  • 2 tsp ginger, grated
  • 1/2 tsp garlic powder
  • 1 tsp fish sauce
  • salt and pepper, to taste
  • 1 cup quinoa or rice
  • fresh mint, to serve
  • 1/8 Penang spice (we used this one from Hatchery)
  • lime wedges, to serve

Directions

  1. Heat oven to 400F.
  2. Wash and cut broccoli into small-sized florets.
  3. Prepare quinoa or rice according to package directions.
  4. In a large bowl, combine sesame oil, rice wine vinegar, gochujung paste, brown sugar, ginger, garlic powder, fish sauce, salt and pepper.
  5. Add broccoli and onion, and toss to coat. Place on a parchment-lined baking sheet, and bake uncovered for 25-30 minutes. Switch to broil (500F), and cook another 6-7 minutes, until charred, but not completely burned. (Be careful not to overcook!)
  6. Spoon quinoa into bowls, and top with charred broccoli and onions. Finish with fresh mint, lime wedges and Penang spice.
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