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Broccolini with kimchi dressing

Name: Broccolini with kimchi dressing recipe
Yield: 6
Ingredients: 4 bunches broccolini, trimmed, thick stems halved lengthways; 60ml vegetable oil; 1 long green shallot, thinly sliced diagonally; 100ml rice wine vinegar; 2 tsp gochugaru (Korean chilli flakes, from Asian grocers); 50ml soy sauce; 20.00 ml sesame oil; 25g ginger; 3 tsp caster sugar

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by Adam D'Sylva

Chef

May 30, 2023

This dressing uses traditional kimchi flavourings. It’s also great drizzled over steamed fish, roasted eggplant and grilled mushrooms.

4 bunches broccolini, trimmed, thick stems halved lengthways
1/4 cup (60ml) vegetable oil
1 long green shallot, thinly sliced diagonally

Kimchi dressing

100ml rice wine vinegar
2 tsp gochugaru (Korean chilli flakes, from Asian grocers)
50ml soy sauce
1 tbs sesame oil
5cm piece (25g) fresh ginger, peeled, finely grated
3 tsp caster sugar

Method

1.

For the kimchi dressing, combine all ingredients in a medium jug and stir until sugar dissolves. Season with salt flakes and freshly ground black pepper. Set aside until required.
2.

Working in batches, blanch broccolini in a large saucepan of boiling salted water for 30 seconds, then refresh in iced water. Drain well, then place in a large bowl with the oil. Toss to combine and coat well.
3.

Heat a large chargrill pan over high heat. Chargrill broccolini, in batches, turning occasionally, for 5 minutes or until just tender and charred. Transfer to a serving platter. Pour over kimchi dressing. Scatter with long green shallot, to serve.