Last Updated on February 14, 2021
This is one of the favorite dishes I made in the past and now I can reintroduce to you with the recipe! Broccoli Stalk Namul is a Korean style side dish that is less wasteful and super flavorful. It’s vegan and super easy to make! If you enjoy garlicky, spicy, and nutty flavor from toasted sesame oil, this is a must-try!
What is Namul?
As far as I know, namul is a type of Korean side dish typically served as banchan. What’s banchan? If you ever been to Korean restaurants, they always bring out a bunch of small dishes for the table to share along with the main dish that you order. It’s a set of small side dishes that may include kimchi, namul, and more.
Namul is typically vegetables that are steamed, boiled, stir-fried, marinated and seasoned with toasted sesame oil, garlic, hot chili peppers, and soy sauce. Spinach and bean sprouts ones are very easy to make. I just boil them for a couple of minutes, then season with the ingredients above. It’s so simple but super flavorful!
Broccoli Stalk Namul
There is no guarantee in the authenticity of the use of broccoli stalks for making namul. I personally like to incorporate every possible part of veggies to produce less waste. Actually, broccoli stalk is a perfect candidate for namul for the texture and the flavor. Make sure to peel the outer skin and trim off the bottom part that may be a little tough to eat, then sliced thinly and/or into thin sticks.
The seasonings I use for this dish are;
- Soy Sauce
- Toasted Sesame Oil
- Toasted Sesame Seeds
Now, both salt and soy sauce has a very similar function which is obliviously to add saltiness. The reason why I use both is that I personally like the salt for purely giving saltiness and the soy sauce for adding more depth to the flavor.
Prior to adding the seasonings, broccoli stalks are blanched with a pinch of salt. I think this is also a personal preference I believe this tiny step gives a base flavor to the broccoli stalks themselves before adding additional layers with the seasonings above.
Try other delicious low-waste dishes!
Broccoli Stalk Namul (Korean Style Side Dish)
Blanching Broccoli Stalks
- 3 - 4 broccoli stalks (about 1 pound before trimming), trimmed off the outer skin and julienned
- A pinch of salt
- 1 garlic clove grated
- 1 tsp salt
- 1 tsp soy sauce
- 1 tsp gochugaru
- 1 tbsp toasted sesame oil
- 1/2 tbsp toasted sesame seeds
- Boil water in a medium pot. Add broccoli stalks and a pinch of salt. Cook for 2-3 minutes until tender but crispiness is still remained. Use a colander and drain well.
- While the broccoli stalks are still hot, transfer to a medium prep bowl. Combine with garlic, salt, soy sauce, gochugaru, toasted sesame oil, and toasted sesame seeds. Mix well and let it rest for 10-15 minutes.
- Serve immediately or let it cool down in the fridge. Consume within 2-3 days.