Broccoli Stem and Perilla Seed Seasoning: A Nutritious and Delicious Side Dish!
Don’t Throw Away Broccoli Stems! Delicious Perilla Seed Seasoned Broccoli Stem Recipe
Did you know that broccoli stems, often discarded, are rich in ‘sulforaphane,’ a powerful anti-inflammatory and cancer-preventing compound? Now, it’s time to cherish these stems and transform them into a delightful dish. We’re sharing a recipe for a savory seasoned broccoli stem dish with a nutty perilla seed sauce that truly brings out the stem’s delicious potential.
Ingredients
- 1 Broccoli stem (approx. 200-250g)
- 2 Tbsp ground perilla seeds
- 2 tsp tuna extract (or Korean soup soy sauce)
- 1 tsp perilla oil
- 1 tsp salt (for blanching)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, carefully peel off the tough outer skin of the broccoli stem with a knife. If the skin is thick, the texture might not be pleasant, so using a potato peeler can make this step easier.
Step 2
After peeling, thinly julienne the broccoli stem. Slicing them too thickly might extend cooking time and result in a less ideal texture.
Step 3
Bring about 1 liter of water to a rolling boil in a pot with 1 teaspoon of salt. Once boiling, add the julienned broccoli stems and blanch for a very short 30 seconds only. Over-blanching can make them mushy and diminish their nutrients.
Step 4
Immediately drain the blanched broccoli stems and rinse them under cold running water to cool them down quickly. This helps maintain their crisp texture.
Step 5
Gently squeeze out excess water from the broccoli stems. In a bowl, combine the stems with 2 tablespoons of ground perilla seeds, 2 teaspoons of tuna extract (for added umami; you can substitute with Korean soup soy sauce if unavailable), and 1 teaspoon of perilla oil. Finally, sprinkle with a pinch of sesame seeds for garnish. Gently toss and mix everything with your hands until well combined. Your nutritious and delicious seasoned broccoli stem side dish is now ready!
