Broccoli, Mushroom and Sesame Salad
This light fresh salad can be served as a banchan or as a larger plate. You’ll find that it is quite tasty, and the nuttiness of the sesame oil paired with the tartness of the apple vinegar is a great combination.
PHOTO: © CHRISTINA HOLMES
Ingredients
Serves 4-6 portions
- Sea salt
- 2 Tbsp toasted sesame seeds
- 1Tbsp toasted sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp Korean apple vinegar
- ¼ tsp gochugaru or red chilli flakes
- 2 garlic cloves, minced
- 175g Broccolini (6 ounces)
- 175g (6oz) sliced button mushrooms
- 2 tablespoons toasted sesame seeds
- 2 spring onions, thinly sliced
Method
Bring a large pot of salted water to the boil and prepare an iced water bath. Meanwhile, in a large bowl, stir together the sesame seeds, sesame oil, soy sauce, vinegar, chilli flakes, garlic and salt to taste. Set the dressing aside.
Blanch the broccoli in the boiling water for 1-2 minutes until crisp-tender and then shock in the iced water bath. Drain well. Add the blanched broccoli, mushrooms and spring onions to the bowl with the dressing and toss to coat. Transfer to a platter, sprinkle with chilli flakes, if liked, and serve.
Naengmyeon (Korean Cold Noodle Soup)
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