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Korean Broccoli Pickle

Maangchi's picture
Broccoli isn’t a traditional Korean vegetable, so this is something that was invented by the chef herself. In this video, the chef demonstrates how to arrange broccoli and also she gives you an idea of making your own lunch in a lunch box.
Ingredients
  Broccoli 700 Gram
  Salt To Taste
  Sugar To Taste
  Vinegar 1 Tablespoon
  Water 1 Cup (16 tbs)
Directions

GETTING READY
1. Separate the florets from the stems with a knife and cut them into bite sized pieces by cutting lengthwise into halves or quarters.
2. Remove the tough bottom ends of the stems and skin off the rough parts. Then cut them into bite sized pieces.
3. Rinse and drain the broccoli florets and stems and put them into a strainer over a large bowl.

MAKING
To make pickle juice:
4. Put 5 cups of water, ¼ cup of salt, ¼ cup of sugar and ½ cup of vinegar into a pot and bring to a boil.
5. When the pickle juice boils, pour it over the broccoli little by little to blanch. The hot boiling juice will go through the strainer and gather in the bowl under the strainer.
6. Immerse the blanched broccoli into icy cold water to keep its bright green color and strain it.
7. Put the broccoli into a glass jar and wait until the pickle juice cools down.
8. After the juice cools, pour it into the jar and close the lid.

SERVING
9. Store it in the refrigerator and use as desired.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
DiabeticLiving
Cuisine: 
Korean
Taste: 
Sour
Method: 
Pickling
Dish: 
Pickle
Ingredient: 
Broccoli
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
If you like pickles then here is a Korean way of pickling broccoli. Maangchi's broccoli pickle recipe is so easy to make and looks mouth watering. Watching her cook and prepare the dish is so much fun and the background music is like icing to the cake. She even has the ingredients and instruction written on the video, just in case you miss them.

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