Charred Broccoli with Gochujang Butter & Sesame
High-heat roasted broccoli florets develop deeply caramelized, crispy edges, then are tossed immediately off the pan in a spicy-funky gochujang butter that melts into every crevice. Finished with toasted sesame seeds and a squeeze of lime for brightness.
- broccoli, cut into medium florets, stems peeled and sliced into 1 cm coins680 g
- neutral oil (such as avocado or grapeseed)3 tbsp
- kosher salt1 tsp
- unsalted butter, cut into cubes, room temperature3 tbsp
- gochujang, Korean fermented chili paste2 tbsp
- honey1 tsp
- soy sauce1 tsp
- garlic, finely grated or minced2 cloves
- toasted sesame seeds, white or a mix of white and black2 tbsp
- lime, halved, for squeezing1 whole
- scallions, thinly sliced on the bias(optional)2 stalks
- 1
Position a rack in the upper third of the oven and place a large sheet pan inside. Preheat oven to 230°C (450°F) — a screaming-hot pan is what creates the char.
- 2
In a large bowl, toss broccoli florets and stem coins with neutral oil and kosher salt until evenly coated. Every floret should glisten.
- 3
Carefully remove the hot sheet pan and spread the broccoli in a single layer, cut-sides down. Do not crowd — use two pans if needed. Roast for 14–18 minutes without disturbing, until the undersides are deeply charred and the edges are crispy. Flip once in the final 3 minutes if desired for even colour.
- 4
While the broccoli roasts, combine unsalted butter, gochujang, honey, soy sauce, and garlic in a small saucepan over medium-low heat. Stir constantly for 2–3 minutes until the butter melts and the mixture emulsifies into a glossy, cohesive sauce. Remove from heat.
- 5
Transfer the roasted broccoli immediately to a wide bowl. Pour the warm gochujang butter over it and toss quickly so the residual heat from the broccoli helps the sauce coat every piece.
- 6
Scatter toasted sesame seeds over the broccoli and squeeze lime generously across the top. Garnish with scallions if using. Serve immediately.
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