Crisp Blanched Broccoli
A preparation method for thoroughly washing broccoli in vinegar water and briefly blanching it in salted water.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This method for Blanched broccoli soaks the florets in vinegar water to clean away any debris inside. Blanching the firm stems first and then cooking the florets only briefly preserves their characteristic crisp texture. It is a simple prep technique that makes it easy to use broccoli for side dishes or a variety of meals.
- Servings
- about 5–6 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Broccoli3 heads
- Vinegar3–4 tbsp
- Salt2 tbsp
- For 1 head of broccoli, you can add 1–2 tbsp of vinegar
- Prepare and blanch a large batch at once, divide into portions, store in the freezer, and let thaw naturally when needed
Steps
Prepare the ingredients
Broccoli florets are packed tightly together, so you need to cut them into small pieces to wash away any trapped debris.
First, trim off all the attached leaves so that surface dirt can come off easily.
Cut
Separate the florets from the stems, then cut the florets into bite-sized pieces.
Peel the tough outer skin off the stems and slice them into bite-sized pieces.
Wash
Pour in enough water to submerge the broccoli and add about 3–4 tbsp of vinegar.
For 1 head of broccoli, 1–2 tbsp is enough.
Weigh it down with a plate so it does not float, and soak it for about 5 minutes to remove pesticide residue and any bugs that might be hidden between the florets.
Rinse thoroughly several times under running water, then separate the stems and florets.
Blanch
Pour water into a pot, add 2 tbsp of salt, and bring to a rolling boil.
Since the stem pieces are firmer, add them first and blanch for 30 seconds...
Add the rest and blanch for about 30 seconds.
Just to see, I tried blanching for about 1 minute, and it turned out softer than the texture I like; if you want a crisp texture, 30 seconds is just right.
Rinse immediately in cold water, and once the heat is gone, drain well.
Done
You can prep and blanch a large batch at once, divide it into portions, store them in the freezer, and let them thaw naturally whenever needed.
Broccoli is great dipped in cho-gochujang (spicy sweet vinegar paste), or used in fried rice, salads, gambas, and various other dishes.
Ppunwife's tips
- Just to see, I tried blanching for about 1 minute, and it turned out softer than the texture I like; if you want a crisp texture, 30 seconds is just right.
FAQ
How much vinegar should I add when washing broccoli?
For 3 heads of broccoli, mix 3–4 tbsp of vinegar into the water. If you are washing only 1 head, 1–2 tbsp is plenty.
Do you put the stems and florets into the boiling water together?
The stems are firmer, so add them first and blanch for 30 seconds, then add the florets and blanch for another 30 seconds.
How do you store blanched broccoli?
After blanching, rinse in cold water, drain thoroughly, divide into portions, and keep in the freezer. Let it thaw naturally whenever you want to use it in fried rice, salads, and more.
