11379 Korean Style Broccoli Salad (Fusion) Up to 2 hours 10 minutes 15 minutes Sun Jan 06 10:00:58 -0800 2008 Wed May 28 17:26:33 -0700 2008 Korean User http://www.chow.com/recipes/11379 Thu, 29 May 2008 00:26:33 GMT This is a well received tossed broccoli salad with a Korean twist.

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  • Preparation :
  • Broccoli : -
    Heat water in stove top or electric steamer (or a large lidded pot with a colander, sieve, or strainer that can sit above water level).
    Wash broccoli florets in cold water then place into steamer.
    Steam until tender crisp (3 to 5 minutes).
  • Sesame Seeds:–
    Check for and discard stones and broken kernels (Usually only found in bulk product).
    Heat a dry skillet/pan over medium high heat, add sesame seeds, and toast until golden browned, stirring often.
    Remove from heat and let cool.
  • Thin slice the garlic, then sliver each slice.
  • Peel ginger and finely grate.
  • Mix Dressing:
  • Whisk soy sauce, vinegar, oil and honey together in a large bowl until until well mixed.
    Add ginger, garlic, and 1/2 the sesame seeds and mix well.
    Let stand at room temperature for at least 15 minutes to let the flavor develop.
  • Final Mix:
  • Add broccoli to dressing and toss.
    Let stand at room temperature for up to two hours, tossing every so often.
    Move broccoli to serving dish and pour the dressing from the bowl over it.
    Sprinkle with remaining sesame seed and chili flakes if desired.
    • ]]>     http://www.chow.com hannaone 49 Soup/Salad/Sandwich 6 cups broccoli florets

    ]]>     Dressing:

    ]]>     1 tablespoon soy sauce

    ]]>     1 tablespoon Korean rice vinegar

    ]]>     1 tablespoon pure roasted sesame oil

    ]]>     1 tablespoon honey

    ]]>     2 inch knob of fresh ginger

    ]]>     4 cloves fresh garlic

    ]]>     2 tablespoons sesame seeds

    ]]>     Optional:

    ]]>     1 teaspoon coarse ground red chili pepper (chili flakes)

    ]]>     4033 korean 1567 fusion 4033 korean 13622 hannaone 39 salad 4065 broccoli