Nutrient-Rich! Cheonginulseol Broccoli Steamed Recipe
Simple Cheonginulseol Steamed Broccoli Made with Healthy Broccoli
Hello! Our strength comes from a hearty meal. Broccoli is a superfood rich in powerful antioxidants like sulforaphane and indole, along with ascorbic acid (Vitamin C). It effectively helps eliminate waste products from the body, prevents aging, and aids in cancer prevention. Specifically, the abundant dietary fiber and beta-carotene in broccoli can protect against UV rays and activate anti-cancer enzymes, potentially benefiting skin health and preventing abnormal skin signals. Furthermore, broccoli is excellent for stomach health and preventing cardiovascular diseases, so consuming it regularly is highly recommended. However, due to its ‘cool’ nature, excessive consumption might lead to stomachaches or diarrhea, so moderation is key. Today, we will create a healthy dish using the ‘Cheonginulseol’ steamed broccoli recipe, maximizing broccoli’s nutritional benefits.
Main Ingredients- 1 fresh head of broccoli
- 600ml water for steaming
Mustard Sauce- 1 Tbsp prepared mustard
- 2 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp radish juice
- 1 Tbsp prepared mustard
- 2 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp radish juice
Cooking Instructions
Step 1
Cut the fresh broccoli into bite-sized florets. While the ‘Cheonginulseol’ recipe mentioned cutting the broccoli stem lengthwise and wrapping it with thin beef slices, today we will focus on the florets to highlight the broccoli’s natural flavor.
Step 2
If the florets are too large, cut them in half for easier, bite-sized pieces. This makes them more enjoyable, especially for children.
Step 3
After washing the broccoli thoroughly, soak it in water with a splash of vinegar for about 3 minutes. Then, rinse under running water and drain completely. Ensuring it’s well-drained prevents it from becoming mushy during steaming. Pat it dry with paper towels.
Step 4
While broccoli is often blanched in boiling water, this method can lead to the loss of its key nutrient, sulforaphane. Steaming is a far more effective method to preserve nutrients. Add 600ml of water to your steamer. Once the water is boiling vigorously and steam is rising, arrange the prepared broccoli florets on the steaming rack.
Step 5
Immediately cover the steamer with its lid. It’s important to seal it tightly to prevent steam from escaping.
Step 6
It’s best to steam the broccoli for no more than 3 minutes. This short steaming time helps maintain its crisp texture and vibrant green color, while minimizing nutrient loss.
Step 7
Broccoli is commonly enjoyed with a spicy red pepper paste (gochujang) dip, but its flavor profile actually pairs much better with mustard or wasabi. Today, we’ll make a simple mustard sauce that complements broccoli perfectly. In a small bowl, combine 2 Tbsp water, 2 Tbsp soy sauce, 1 Tbsp prepared mustard, and 1 Tbsp radish juice (use grated radish juice). If you prefer a thicker sauce with some texture, you can include the grated radish pulp along with the juice, similar to gochujang. Serve this delicious sauce with your freshly steamed broccoli.
