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Ottolenghi Test Kitchen Tenderstem Broccoli with Peanut Gochujang Dressing

by The Ottolenghi Test Kitchen Team from Ottolenghi Test Kitchen: Extra Good Things

Steamed tenderstem broccoli is drizzled with a creamy and spicy peanut gochujang sauce and finished with crunchy brown sugar peanuts in this elevated side dish from the Ottolenghi Test Kitchen team. As seen on James Martin's Saturday Morning.

From the book

Yotam Ottolenghi, Noor Murad, The Ottolenghi Test Kitchen Team

Introduction

We had a broccoli-off when choosing the right dressing for this dish: the other fresh and sharp and this one creamy, spicy and unctuous. We were split down the middle at the OTK, so we asked the internet (via Instagram). The votes were neck and neck, but the majority was for this creamy, spicy, unctuous peanut dressing and, dear internet, you chose well.

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Ingredients

600g tenderstem broccoli, washed well
2 tbsp olive oil
1 tbsp lime juice
salt
For the brown sugar peanuts:
1 tbsp light soft brown sugar
1 tsp soy sauce
1 tsp olive oil
50g blanched unsalted peanuts
For the peanut gochujang dressing:
100g smooth all-natural peanut butter
2 tsp gochujang
1 tbsp soy sauce
1 tsp light soft brown sugar
2 tbsp lime juice
10g fresh ginger, peeled and finely grated
2 garlic cloves, peeled and crushed
2 large makrut lime leaves, stems discarded and leaves finely chopped
10g chives, slices into 1½cm lengths

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Method

Preheat the oven to 160°C fan. Line a small baking tray with parchment and set aside.

Make the peanuts. Put the sugar, soy sauce, oil and 1 teaspoon of water into a small saucepan and place it on a medium-high heat. Bring to a simmer, stirring to dissolve the sugar, then add the peanuts and cook for 60–90 seconds, stirring all the while, until well coated in the glaze. Transfer to the prepared tray and bake for 9 minutes, stirring halfway through. Set aside to cool and crisp up, about 15 minutes, then give them a very rough chop. Set aside for later.

Meanwhile, prepare a steamer on a medium-high heat. When ready, add the broccoli and steam for 3 minutes, or until cooked through but with a slight bite (cook for more or less time to your liking). Alternatively, blanch the broccoli in simmering water for 2–3 minutes. Transfer the cooked broccoli to a large bowl and add the oil, lime juice and ½ teaspoon salt and toss to combine.

While the broccoli is cooking, make the peanut gochujang dressing. Put the peanut butter, gochujang, soy sauce, sugar, lime juice, ginger, garlic, lime leaves, chives and 3 tablespoons of water into a medium bowl and whisk until smooth.

Arrange half the broccoli on a large serving plate and drizzle with half the dressing and half the peanuts. Top with the remaining broccoli, dressing and peanuts, and serve.

Peanut gochujang dressing: Keep refrigerated in a sealed container for up to 3 days. Thin out with a splash of water if necessary. A bun filled with crispy panko chicken or tofu and this peanut dressing and some raw veggies would make a very mighty sandwich.

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From the book: Ottolenghi Test Kitchen: Extra Good Things

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