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A white platter is full of lovely broccoli spears, perfectly steamed and brilliant green. At the top a bowl of korean bbq sauce waits for the broccoli to be dipped. In the sauce you can see sliced green onion, red pepper, and other spices in the soy sauce base.
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4.25 from 8 votes

Broccoli with Korean BBQ Dipping Sauce

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 mins
Total Time10 mins
Course: Side Dish
Cuisine: Asian
Keyword: korean bbq, vegitarian, steamed broccoli
Servings: 4
Calories: 134kcal
Author: Mirlandra Neuneker

Ingredients

  • cup soy sauce low sodium or regular as desired
  • ¼ cup seasoned rice vinegar
  • 1 Tablespoon fresh grated ginger I use Gourmet Garden ginger located near the herb section of your grocery store
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes optional - see note
  • ½ teaspoon paprika
  • ½ cup sugar
  • ¼ teaspoon onion powder
  • 2 Tablespoons green 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.

Nutrition

Calories: 134kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 2161mg | Potassium: 82mg | Fiber: 1g | Sugar: 26g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg