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Korean Broccoli Chojang Muchim, plated and ready to serve

Korean Broccoli Chojang Muchim, Blanched Broccoli with Sweet Chili Dip

Blanched broccoli with chojang is one of the simplest and most popular Korean side dishes, especially for families. Bright green florets are served with a tangy, sweet and spicy dipping sauce. It is a fun, healthy way to get everyone to eat their vegetables.
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Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Course: Side Dish
Cuisine: Korean
Servings: 4 servings
Calories: 51kcal

Ingredients

  • 1 large head broccoli cut into bite-size florets
  • 1/2 teaspoon salt
  • Chojang: 2 tablespoons Keto Gochujang-Style Paste (Chapter 10), 1 tablespoon rice vinegar, 1 tablespoon allulose, 1 teaspoon sesame seeds

Instructions

  • Bring a pot of water to a boil with the salt.
  • Add the broccoli and blanch for 60 to 90 seconds, until bright green and crisp-tender.
  • Drain and plunge into ice water to stop the cooking. Drain well.
  • Whisk the chojang ingredients together until smooth.
  • Serve the broccoli with the chojang on the side for dipping, or toss them together.

Notes

Blanching briefly and then chilling in ice water keeps the broccoli vibrant green and crunchy. Pat the florets dry so the sauce clings.
Chef's Tip: Peel and slice the broccoli stems into coins and blanch them too. They are sweet and crunchy.
Keto Swap: Store-bought chojang is high in sugar. The keto paste and allulose version keeps it sweet and spicy for very few carbs.
Success Tip: Mix a spoonful of mayonnaise into some of the chojang for a creamy, mild dip children love.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 51kcal | Protein: 3g | Fat: 1g | Fiber: 3.2g
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