Korean barbecue roasted broccoli—Bettina’s Kitchen
Unusual Korean flavours coat crisp broccoli and green peppers in this moreish starter.
Plant-based chef—and Instagram sensation—Bettina's Kitchen has shared this recipe from her new cookbook. This simultaneously sweet and salty dish is perfect for a starter, but be warned—you’ll probably end up marinating anything and everything you can get your hands on.
I have an intense love of Korean flavours and am so happy to share that love with you. This marinade isn’t just great for these broccoli bites but for literally anything. It keeps well in the fridge.
Why is it good for my brain?
MAKES 2 PORTIONS
1 head of broccoli, chopped into bite-size pieces
1 large green (bell) pepper, sliced lengthways
For the Korean barbecue sauce
2 tablespoons tamari
1 thumb-size piece of ginger root
2 garlic cloves
1 tablespoon sesame oil
1⁄2 red (bell) pepper
1 shallot, sliced
Olive oil to drizzle (optional)
For the topping
Steamed rice, rice noodles or steamed quinoa
Preheat the oven to 200°C (400°/Gas 6).
Put all the dressing ingredients in a blender and blitz until you have a smooth sauce.
Toss the vegetables in the barbecue sauce and roast in the oven or on the barbecue for about 15 minutes until just tender but still with a bit of bite.
Serve with steamed rice, noodles or quinoa and drizzle with olive oil, if using.