Crunchy Broccoli Stem Salad (Saengchae)
Creative Use for Broccoli Stems: A Sweet & Tangy Crunchy Broccoli Stem Salad Recipe
When you buy broccoli, don’t discard the stems! This recipe shows you how to make a nutritious and delicious ‘Broccoli Stem Saengchae’ (Korean-style fresh salad). The stems offer a satisfying crunch similar to radish salad, with a delightful sweet and tangy flavor. It’s a perfect side dish for meals or a great appetizer with drinks.
Main Ingredients- 4 heads Broccoli (stems only)
- 1/2 medium Onion
- 3-4 Scallions
- 1/4 medium Carrot
Seasoning Ingredients- 2 Tbsp Salt (for salting)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesilcheong (Plum Syrup)
- 1 Tbsp Minced Garlic
- 1 tsp Ginger Juice
- 1/2 Tbsp Saeujeot (fermented shrimp paste), finely minced
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Salt (for salting)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesilcheong (Plum Syrup)
- 1 Tbsp Minced Garlic
- 1 tsp Ginger Juice
- 1/2 Tbsp Saeujeot (fermented shrimp paste), finely minced
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare 4 heads of broccoli. While the florets can be blanched separately, today we’ll make a crunchy ‘saengchae’ using the delicious and crisp broccoli stems. (If you have more than 4 heads of broccoli, you can blanch the florets and still have plenty of stems for this recipe.)
Step 2
Using a peeler or knife, carefully remove the tough outer skin from the broccoli stems. This reveals the lighter-colored inner part, which is tender and flavorful.
Step 3
This is what the peeled broccoli stems look like. You’ll see a pale green or white inner flesh.
Step 4
Slice the peeled broccoli stems thinly, about 0.5 cm thick, then julienne them into approximately 5 cm lengths. Slicing them not too thinly will help maintain their crisp texture.
Step 5
Place the julienned broccoli stems in a bowl and sprinkle with 2 tablespoons of salt. Toss gently to coat, then let them sit for about 5-10 minutes to salt. Salting will soften the stems slightly while preserving their crunch and removing any potential bitterness.
Step 6
While the stems are salting, prepare the vegetables to be added. We’ll use scallions for aroma, carrots for color, and onion for sweetness and a refreshing taste.
Step 7
Cut the scallions into roughly 1 cm lengths. Julienne the onion and carrot to a similar thickness and length as the broccoli stems. (You can add other vegetables like cucumber if you like.)
Step 8
Here are the broccoli stems after being salted. They should have softened slightly.
Step 9
Drain the salted broccoli stems in a colander. Rinse them lightly under cold running water, then gently squeeze out excess water. Avoid squeezing too hard, as this can make the salad dry.
Step 10
Transfer the drained broccoli stems, julienned onion, carrot, and scallions into a large mixing bowl.
Step 11
Now it’s time to season! Add 2 tablespoons of gochugaru, 1 tablespoon of maesilcheong, 1 tablespoon of minced garlic, 1 teaspoon of ginger juice, and 1/2 tablespoon of finely minced saeujeot to form the base of the dressing. (You can substitute saeujeot with fish sauce or soy sauce if preferred.)
Step 12
Gently mix everything with your hands, ensuring the seasoning is evenly distributed. Taste and adjust the seasoning; you can add a pinch more salt or saeujeot if needed. Aim for a sweet, tangy, and slightly spicy flavor, similar to radish salad.
Step 13
Finally, add 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds, and toss gently once more to infuse the flavors. The sesame oil and seeds add a wonderful nutty aroma and taste.
Step 14
Here’s the beautifully mixed broccoli stem saengchae. The colorful combination looks appetizing.
Step 15
Serve the finished broccoli stem saengchae attractively on a plate. It offers a unique charm, similar to radish salad but with its own distinct character. The crunchy texture and fresh taste are truly delightful. Enjoy it as a topping for rice or as a unique side dish!
