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Korean barbecue roasted broccoli—Bettina’s Kitchen

Unusual Korean flavours coat crisp broccoli and green peppers in this moreish starter.

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Bettina Campolucci Bordi
Bettina Campolucci Bordi
Culinary wellness guru
November 20, 2020
2 min read

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?

Cruciferous broccoli is rich in antioxidants that help to protect the brain from oxidative stress, and peppers are rich in vitamin C and A, which may help to improve cognitive function.



1 head of broccoli, chopped into bite-size pieces

1 large green (bell) pepper, sliced lengthways

For the Korean barbecue sauce

1⁄2 pear

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

Sesame seeds

To serve

Steamed rice, rice noodles or steamed quinoa


  1. Preheat the oven to 200°C (400°/Gas 6).

  2. Put all the dressing ingredients in a blender and blitz until you have a smooth sauce.

  3. 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.

  4. Serve with steamed rice, noodles or quinoa and drizzle with olive oil, if using.

For another delicious recipe from Bettina, try her broth and greens or visit her website for more vegan cooking inspiration.

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