Broccoli Rabe Salad, with Soybean Paste, cooked at home

Looking for broccoli rabe recipe? This broccoli rabe salad gets a Korean twist with soybean paste. Robust in flavor, it makes a great side salad to serve with rice.

Seeing fresh greens at the grocery store always makes us happy. When we spotted broccoli rabe, we knew it was the steady time to make a broccoli rabe salad with Korean soybean paste, known as doenjang.

Doenjang, a staple in Korean cooking, adds a savory, flavorful boost to deep green vegetables, turning them into a savory side dish that pairs well with any Korean meal.

This recipe isn’t limited to broccoli rabe—you can easily use blanched choy sum or other blanched leafy greens to create a unique and flavorful dish of your own.

What is Korean soybean paste

Korean soybean paste (doenjang) is a fermented paste made from soybeans and salt. It’s rich, savory, and a staple in Korean cooking, used in soups, stews, and sauces.

It is used in a variety of Korean dishes like doeonjang jjigae (soybean paste soup) or mackjeok (doenjang marinated pork).

How the dish comes together

So here is a bunch of broccoli rabe.

You will want to chop off the fibrous part of stems.

Blanch them in salted boiling water for 10 seconds. Drain and rinse with cold running water. Squeeze out the excess moisture.

Mix doenjang, garlic, green onion, sugar, sesame oil and a little bit of water to make seasoning paste in a bowl.

Add the broccoli rabe and toss them together with hand incorporating the sauce. Drizzle more sesame oil at the end if you wish.

This is our green goddess salad and it is savory. We were able to empty out a bowl of rice in no time; tasty, light, and savory! Besides, this broccoli rabe salad is a steady vegan/vegetarian dish. So grab a bunch and try out.

• Yield: 4 people
• Prep: 10 minutes
• Cook: 5 minutes
• Total: 15 minutes

Ingredients

• 1 large bunch broccoli rabe
• 1-1/2 tablespoon Korean soybean paste (doenjang)
• 1 clove garlic finely minced
• 1 green onion, finely chopped
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• 1-2 tablespoon water
• 1 tablespoon toasted sesame seeds

Method

1. Blanch broccoli rabe in boiling water with some salt for 10 seconds. Drain and rinse under cold water. Squeeze out the excess water and set aside.
2. In a mixing bow, combine the rest of the ingredients and mix well. Add the broccoli rabe and toss with had to incorporate the sauce with the greens. Serve at room temperature or chilled.