1-min. Plant-based Korean home cooking with 1-2-3 Kimchi!

Seriously, this will be the best broccoli salad recipe ever!
This broccoli namul(Korean word for salad) will blow your mind away. Lightly cooked, crunchy broccoli is tossed with nutty & creamy perilla dressing♥
100% vegan & plant-based and a serious 밥도둑("bap-do-dook" rice thief, meaning tasty food that makes you eat more and more rice)

What's "perilla" you say?
Perilla seeds are widely used in Korean cooking, it’s an essential especially for plant-based, vegan Korean cooking because of their nutritional values(high omega-3 fatty acids) & exceptional nutty flavors! *they’re easily found in Asian/organic grocery stores or online shops

Perilla oil is used for seasoning namul(salad) dishes, for stir-frying/pan-frying! It adds elegant fragrance which differs from sesame oil(another oil that’s widely used in Korean cooking)

Perilla powder is the powder of roasted perilla seeds. You can actually make this yourself. Perilla powder is...one of my favorite Korean ingredients! Not only does it add nutty taste but it also adds luscious creaminess to dishes.


브로콜리 들깨나물(Broccoli deulkkae-namul) ｜ Broccoli salad with perilla dressing (serves 2)

[Ingredients]
Blanched broccoli 1 ½ cups(½ medium head)
cut broccoli into small florets. In a pot, add 4 cups of water and bring to a boil. Add 1 teaspoon of salt to water. Then add broccoli and blanch for 30 seconds. Shock in cold water and drain.
Perilla powder(Deulkkae-garu) 1 tbsp
Perilla oil(Deul-gireum) 1 tbsp
Korean light soy sauce or tamari 1 tbsp



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FOR DETAILED WRITTEN INSTRUCTIONS: 123kimchi.com/broccoli-namul/

Plant-based Korean Food♥
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