Our Korean style broccoli rabe and red pepper sauté are quickly cooked in a chile and ginger sauce that gives it just the right amount of spice. We like to serve it over rice for a well rounded, easy breezy midweek meal.
Ginger Chile Brocolli Rabe and Red Pepper Sauté
Prep Time
Cook Time
Total
Servings
Ingredients
- 1 bunch of Broccoli Rabe, leaves and florets only, blanched
- 1 Tbsp. sesame oil or cooking oil of your choice
- 2 thinly sliced pieces of fresh ginger
- ½ large red pepper, diced into ½-inch pieces
- Cooking Sauce:
- ½ tsp. Gochujang or Korean fermented chile paste (we like Mother In Law's brand found at Whole Foods)
- 1 Tbsp. soy sauce
- 1 tsp. honey or agave
- 1 tsp. spicy sesame oil or normal sesame oil
- 1 tsp. grated fresh ginger
- ½ lime, juiced
- Optional: Serve over rice
Let's go
- Rip or cut off the ends of the broccoli rabe, including the florets and leaves. Dice the red pepper and ginger.
- In a small bowl, mix together all of the cooking sauce ingredients. Set aside.
- Bring a medium-sized pot of water to a boil, add in the broccoli rabe, submerging all pieces.
- Cook for 4 minutes, until the broccoli becomes bright green.
- Strain in colander, running cold water over the broccoli to stop them from cooking. Set aside.
- In a medium-sized sauté pan, heat sesame oil (or your cooking oil of choice) and the slices of ginger. Once the ginger begins to sizzle, stir around, allowing the ginger to flavor the oil.
- Add in the peppers, stirring, until they begin to soften, about 5 minutes. Add in the broccoli rabe and cooking sauce. Continue to allow to cook, stirring, for another 5 minutes.
- Taste and season with salt and pepper if needed.