This makes enough sauce for several pounds of broccoli. The sauce keeps well for up to a month in the refrigerator and can be used as a dipping sauce for other vegetables, grilled meats and seafood, rice, or pot stickers.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Side Dish
Cuisine: Asian
Keyword: korean bbq, vegitarian, steamed broccoli
Servings: 4
Calories: 134kcal
Author: Mirlandra Neuneker
Ingredients
⅔cupsoy saucelow sodium or regular as desired
¼cupseasoned rice vinegar
1Tablespoonfresh grated gingerI use Gourmet Garden ginger located near the herb section of your grocery store
1teaspoonsesame oil
1/4teaspooncrushed red pepper flakesoptional - see note
½teaspoon paprika
½cupsugar
¼teaspoononion powder
2Tablespoonsgreen onions minced
Instructions
In a medium bowl whisk all the ingredients for the sauce.
Let the sauce sit while you steam the broccoli.
Tips for Steaming Perfect Broccoli:
I find most people like broccoli when it has been steamed just until it is tender crisp. Broccoli that has been steamed tender crisp is just soft enough to chew but not so soft it will mash easily under your finger when pressed.
I suggest checking your broccoli after 4 minutes. If it is easy to pierce it with a fork run a piece under cold water until it is cool enough to eat and try a piece and see if it is done enough for you.
If not, continue to steam checking every 1-2 minutes until done.
Notes
Red pepper flakes give this sauce a tiny kick. It is a bit more than black pepper when the sauce is first made but after a day or two in the fridge the spice can develop quite a bit. You can choose to omit the red pepper flakes if you are sensitive to spice. Both versions of the sauce are good though my favorite is with the tiny bit of heat from the red pepper.