Broccoli Rabe Salad with Soybean Paste
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 me happy. When I spotted broccoli rabe, I knew it was the perfect 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 delicious 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 to make Broccoli rabe salad with Doenjang
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 my green goddess salad and it is delicious. I was able to empty out a bowl of rice in no time; tasty, light, and delicious! Besides, this broccoli rabe salad is a perfect vegan/vegetarian dish. So grab a bunch and try out.
Broccoli Rabe Salad with Soybean Paste
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
Instructions
- 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.
- 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.
Hi!
I would love to try this at once and i’m exactly like you i feel that i’m a live when i see beautiful healthy vegetables and flowers. I love asian cousin especially Korean cousin. Thank you for the recipes. Please stay healthy and well.? i wish you and your loving family well being and happiness in life.
Sincerely /Celia
From /Sweden, Stockholm
I love your simple vegetable dishes. I’m eating less meat these days but love rice. Your meatless side dishes go well with a hot bowl of rice!
Thanks, Susan. Korean vegetable dishes are great for meatless meal. Hope you can try this salad to enjoy with rice. It is very nice.
Thank you for sharing this. I see broccoli rabe at the market and I want to eat it. But when I cook it – stir fry – it is too bitter. I am looking forward to trying this recipe. Your rabe looks so good.
Yup, big fans of dark greens here, too. Can’t get enough of them! Never used soybean paste with them — nifty idea. Thanks!
Glad to find someone with similar taste bud. Dark greens are great, right?
Oh this is beuautiful! i love the Korean soybean paste. what a delight!