Korean Broccoli Banchan

This korean broccoli banchan is a simple and flavourful side dish, made with steamed or blanched broccoli tossed in a sesame chili oil dressing.

If you’re after a quick, flavourful side dish, this Korean-style broccoli is IT. I never thought my fiancé would get excited about broccoli—until I made this. Now he asks for it on repeat, and honestly, I don’t blame him. Life before this dish? A distant memory.

Steamed broccoli gets tossed in a nutty, spicy sesame oil dressing with chili flakes and toasted sesame seeds—and holy moly, it’s GOOD. You can serve it warm or cold, on its own, or over a bed of grains. It pairs beautifully with salmon, tofu, or steak. Basically, it goes with everything—and disappears fast.

Ingredients You’ll Need

You only need a few simple pantry staples to make this flavorful Korean broccoli dish:

• Broccoli: About 2 large heads, using just the florets. Save the stalks for another recipe like soup or stir-fry.
• Sesame Seeds: Toasted white sesame seeds add a delicious nutty crunch, aroma, and flavor.
• Garlic: 2 cloves, finely minced, for a bold savoury kick. Fresh is best, but garlic powder works in a pinch.
• Chili Flakes: For a touch of heat. Adjust to your spice preference.
• Toasted Sesame Oil: Adds deep, nutty flavour that ties everything together.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Korean Broccoli

Steam the broccoli: Cut the broccoli into bite-sized florets. Steam until just tender but still bright green—about 4–5 minutes. Don’t overcook; you want a bit of crunch.

Make the dressing: In a large bowl, mix together toasted sesame oil, minced garlic, chili flakes, and toasted sesame seeds. You can add a pinch of salt or a splash of soy sauce if you like.

Toss it all together: Add the warm broccoli to the bowl and toss until evenly coated in the dressing.

Serve and enjoy: Serve warm, at room temp, or chilled. It’s delicious any way you like it.

Substitutions & Variations

• No sesame seeds? Swap in crushed peanuts, cashews, or sunflower seeds for a similar crunch and nutty flavor.
• No fresh garlic? Use ½ teaspoon garlic powder instead.
• Make it milder – Skip or reduce the chili flakes if you're sensitive to heat.
• Add soy sauce – A splash of soy sauce or tamari adds umami and depth to the dressing.
• Try it with other veggies – This dressing is also delicious on green beans, bok choy, or blanched spinach.
• Want it heartier? Serve it over rice, quinoa, or noodles and top with a fried egg, grilled tofu, or leftover chicken.

Serving Suggestions

Korean broccoli are incredibly versatile and pair well with a variety of dishes. Here are some ideas:

• Serve it alongside fish, burgers (regular or veggie), or eggs.
• Use it as a base for a breakfast hash topped with fried or poached eggs.
• Pair it with my Spinach Feta Salmon Burgers, Crustless Salmon & Spinach Quiche, or Tuna Cabbage Salad.
• Add it to an Asian-style chicken bowl with air-fried teriyaki chicken, rice, avocado, and cabbage.

How to Store

Store any leftovers in an airtight container in the fridge for up to 4 days. It’s just as yummy cold, straight from the fridge, or reheated in the microwave before serving.

Tip: The flavours deepen as it sits, so it’s a great make-ahead option for meal prep or packed lunches.

Recipe FAQ

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If you try this korean broccoli recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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