Broccoli, Mushroom, and Sesame Salad
This light fresh salad can be served as a starter or as a larger plate. The nutty sesame oil pairs perfectly with the tart apple vinegar and spicy gochugaru.
- Kosher salt or sea salt
- 2 tablespoons roasted sesame seeds
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon Korean apple vinegar (sagwa-shikcho) or rice vinegar
- 1/4 teaspoon gochugaru (Korean chile flakes), plus more for garnish (optional)
- 2 cloves garlic, grated or minced
- 5 cups broccoli florets (about 6 ounces)
- 4 ounces button mushrooms, stems trimmed and thinly sliced
- 2 scallions, thinly sliced on an angle
- Bring a large pot of salted water to a boil and prepare an ice water bath. Meanwhile, in a large bowl, stir together sesame seeds, sesame oil, soy sauce, vinegar, chile flakes, garlic, and salt to taste. Set dressing aside.
- Blanch broccoli in the boiling water until crisp-tender, 1 1/2 to 2 minutes, and then shock in ice water bath. Drain well. Add blanched broccoli, mushrooms, and scallions to the bowl with dressing and toss to coat. Transfer to a platter, sprinkle with chile flakes, if desired, and serve.
- Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- Photo credit: Jean Cazals