I minored in Korean at college, therefore I’m able speak basic conversational Korean (part of that is being kept up by watching Korean beauty TV shows on youtube…but another story for another day). Some say that I look Korean (is that a compliment or no?). Other friends just adamantly believe I am actually Korean since I use a lot of Korean skincare products and have Korean friends. Of course, being a fake Korean, I absolutely adore Korean cuisine with its fiery yet semi-sweet marinade flavoring and kimchi. Oh my… kimchi in ramen stew, paired with spicy pork, paired with tofu, the possibilities are endless. I happened to run into a broccoli tots recipe on one of my favorite blogs the other day, so I wanted to add gochujang to it and make it Seoul styled.
Gochujang is a distinctly Korean paste, made from red chili pepper and garlic, that is used in everything from kimchi fried rice to spicy korean pork. Despite the redness of the paste, it’s actually far less spicy than you might expect. Instead there is a sweet kick to it. So this is for everyone, including our spicy-intolerant foodie friends. You can find it in any Asian grocery, and it comes in a tub like this.
Korean broccoli bites
Recipe slightly adapted from Cheddar Broccoli Tots by I am a food blog
- 2 large broccoli florets
- 1 cup of shredded cheese
- salt and pepper
- 3/4 cup of panko
- 1 large egg
- 2 spoonfuls of Gochujang
Boil a pot of water. Blanch broccoli in boiling water for 1 minute. Wash under cold water thoroughly and chop into bits.
Put broccoli bits in a mixing bowl, lightly salt and pepper. Wait 5 minutes for broccoli to seep water, and squeeze the water out with your hands (clean of course). Drain very very well.
To bowl of drained broccoli bits, add shredded cheese, 1 egg, panko, Gochujang. Mix thoroughly until no chunks of Gochujang can be seen.
Preheat oven to 400F. Get a baking sheet with aluminum foil ready. Shape broccoli bites into 2 inch rounds and space them out on the baking sheet. Bake for 18-20 minutes until golden and crispy.