This 10-minute sesame broccoli is a fast and easy banchan (Korean side dish) that can be served with just about any main, in rice bowls, or tossed with noodles.
One of my favorite parts about eating Korean food is the banchan that comes with the meal. If you haven’t tried Korean cuisine yet (Bulgogi is a fave), banchan are the small dishes of different vegetbles, typically pickled or simply flavored that are meant to be eaten with rice and/or your main dish. It’s usually served beforehand, making it nearly impossible not to snack on and finish by the time your meal arrives. While the veggie combinations vary, there is almost always a verison of this Sesame Broccoli banchan, and it is definitely one of my favorites. My version, made with blanched broccoli, toasted sesame oil, rice vinegar, and sesame seeds, is super simple to make. I usually turn it into a fast and easy side dish for chicken, fish, or pretty much any recipe that complements it’s Asian flair.
In This Post
What’s In Sesame Broccoli
I choose heads of broccoli with shorter stalks so there’s less waste since the florets are the main act of this show.
- Broccoli
- Kosher salt—use part for flavoring the cooking water and the rest for seasoning
- Sesame seeds
- Toasted sesame oil—make sure your sesame oil is fresh so it has the best flavor
- Seasoned rice vinegar—Seasoned rice vinegar is flavored with sugar, so it’s sweeter than regular rice vinegar
How to Make Sesame Broccoli
- Trim the broccoli heads into florets. The florets are the star of this show so save the stalks for another day.
- Toast the sesame seeds. Add the seeds to a dry skillet over medium heat. Cook just until fragrant, stirring often so they don’t burn, and transfer to a plate or bowl to cool.
- Blanche the broccoli in salted water. Cook the broccoli for 1 minute then drain and rinse in cold water to stop the cooking. The broccoli should be tender but still have crunch.
- Drizzle the broccoli with the sesame oil, rice vinegar, sesame seeds, and kosher salt. Toss well to coat but don’t get too physical or the tiny broccoli florets may break apart.
- Serve warm, at room temperature, or chilled. These make a great afternoon snack!
FAQs and Ingredient Substitutions
- How to add more umami Asian flavor. Mix a teaspoon or so of soy sauce, ponzu, or a dab of miso paste with the sesame oil and rice vinegar for more umami and depth of flavor.
- Microwave the broccoli instead of blanching it on the stove. Add the broccoli to a microwave-safe bowl with ⅓ cup water and toss with ½ teaspoon kosher salt. Cover and cook on HIGH for 3 minutes, drain, and give a quick rinse in cool water.
- Ingredient additions:
- Add a sprinkling of sugar to make the dish sweeter.
- Try it tossed with grated ginger or minced garlic like in my Asian Broccolini recipe.
- Sprinkle with red pepper flakes, or mix in gochujang for heat.
What to Serve With Sesame Broccoli
- Beef Bulgogi
- Grilled Salmon or Blackened Salmon
- Marinated Flank Steak with Asian Chimichurri
- Asian Glazed Orange Chicken
- Sesame Soba Noodles
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo, and tag me on Instagram with #foodiecrusheats.
Sesame Broccoli
Ingredients
- 12 ounces broccoli florets , about 1 ½ cups
- 1 ½ teaspoons kosher salt , divided
- 3 tablespoons toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 1 teaspoon rice vinegar
Instructions
- Fill a medium saucepan with water and bring to a boil. Season with 1 teaspoon of kosher salt. Add the broccoli florets and cook for 1 minute. Drain the broccoli and move to a medium bowl. Drizzle with the sesame oil, toasted sesame seeds, rice vinegar, and ½ teaspoon kosher salt. Toss well to coat. Serve warm, at room temperature, or chilled.
Nutrition
More Broccoli Recipe Ideas
- Beef and Broccoli
- Broccoli Cheddar Soup
- Teriyaki Tofu and Broccoli Stirfry
- Ham and Broccoli Quiche
- Ramen Noodles with Marinated Steak and Broccoli
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Excellent recipe! I could not stop eating this broccoli. Thank you!
Thank you, Harmony! We’re so glad you loved it!