Broccoli, Mushroom and Sesame Salad

Name: Broccoli, Mushroom and Sesame Salad
Cuisine: Korean
Ingredients: Sea salt; 2 tbsp roasted sesame seeds; 1 tbsp toasted sesame oil; 1 tbsp soy sauce; 1 tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar; 1 tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar; 1 tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar; ¼ tsp gochugaru (Korean chilli flakes), plus extra to garnish (optional); ¼ tsp gochugaru (Korean chilli flakes), plus extra to garnish (optional); 2 cloves garlic, grated or finely chopped; 175 g (6 oz) broccoli florets; 115 g (4 oz) button mushrooms, stems trimmed and thinly sliced; 2 spring onions, thinly sliced on an angle

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

This light fresh salad can be served as a banchan or as a larger plate. You’ll find that it is quite tasty, and the nuttiness of the sesame oil paired with the tartness of the apple vinegar is a great combination.

Ingredients

Sea salt
2 tbsp roasted sesame seeds
1 tbsp toasted sesame oil

Asia
Korea
Vegan

Method

BRING A LARGE POT of salted water to the boil and prepare an iced water bath. Meanwhile, in a large bowl, stir together the sesame seeds, sesame oil, soy sauce, vinegar, chilli flakes, garlic and salt to taste. Set the dressing aside.

Blanch the broccoli in the boiling water for 1½–2 minutes until crisp-tender and then shock in the iced water bath. Drain well. Add the blanched br