Broccolini with Gochujang Sauce

Playing around in the kitchen with new ingredients is always fun for me. When I saw gochujang at Trader Joe’s, I picked some up with no real plan. It sat in my pantry for weeks – maybe months – before I happened upon a side dish at a restaurant that used it to make a sauce on which they served roasted broccolini. I immediately got to work to create my own version of this dynamite combination, which includes a sweet-and-spicy Gochujang Sauce that creates the perfect bed for roasted broccolini with just a bit of char. The results were just too good not to share.

Author: Pesto & Potatoes

Category: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Servings: 3 servings

Calories: 209 kcal per serving

Ingredients

1 bunch - broccolini
2 tablespoons - olive oil
½ tsp - salt
¼ tsp - black pepper
3 tablespoons - gochujang paste
1 ½ tablespoons - rice vinegar
1 tbsp - sesame oil
1 tbsp - maple syrup
1 - lemon
1 tbsp - Toasted sesame seeds

Instructions

Preheat oven to 425 degrees F. Clean broccolini and cut off ends and trim leaves.
Add broccolini to a baking sheet and drizzle with 2 tablespoons olive oil. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to combine.
Roast broccolini in pre-heated oven for 12 to 14 minutes until ends just start to char but not burn.
Meanwhile, add 3 tablespoons gochujang paste, 1½ tablespoons rice vinegar, 1 tablespoon sesame oil and 1 tablespoon maple syrup to a bowl. Whisk together until everything is well incorporated.
For serving, spoon Gochujang Sauce onto a platter. Place roasted broccolini on top and garnish with zest of 1 lemon and toasted sesame seeds. Serve.