Korean broccoli salad is healthy, low carb, and so delicious! You may have seen this served as a side dish (banchan) at Korean restaurants. A quick and easy recipe to serve as a salad, side or meal prep. I love having this as a snack!
The broccoli is boiled (blanched) for a couple of minutes to get it tender then mixed with extra virgin olive oil, sesame oil, salt, pepper, garlic, rice vinegar, sugar, sesame seeds and optional red pepper flakes for a kick.
I prefer to boil the whole broccoli then cut into florets but you can cut the broccoli into bite sized pieces before blanching or buy a bag of broccoli florets.
The broccoli stem is just as nutritious as the crown so don’t throw it away! Since the stem is tender from boiling, I sliced the top half and stir fried with oil, salt, pepper and soy sauce. Discard the bottom 1-2 inches, which can be tough and woody. Add your favorite seasonings or add meat, vegetables, rice or egg for a quick and easy stir fry!
Seasonings Bring a pot of water to a boil. Add salt and whole broccoli (crown side down) or broccoli florets. Boil for 2-3 minutes to desired tenderness. Drain and rinse with cold water or place the broccoli into a bowl of ice water to stop the cooking process. Let sit to drain while you make the dressing. (If using whole broccoli, cut into florets before mixing with the dressing) In a bowl, mix the dressing ingredients together. Add the broccoli and toss to combine. Taste and adjust seasonings, as needed.
You can eat it right away but it will taste better after about an hour when the flavors absorb. Serve chilled or at room temperature. 
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