Spicy Korean Broccoli Wings (Vegan) by @earthlingsasha
𝙍𝙀𝘾𝙄𝙋𝙀
𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎
• 1 medium head of broccoli chopped into bite-sized florets (approx 3 cups)
𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎 - 𝘽𝘼𝙏𝙏𝙀𝙍
• 1/2 gochujang (Korean chili flakes, sub for red chili flakes)
• 1/4 tsp salt
• 3/4 cup soy milk (or water)
• 1/2 cup breadcrumbs
𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎 - 𝙎𝘼𝙐𝘾𝙀
• 2 tbsp gochujang (Korean chili flakes)
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 1/2 tsp minced ginger
• 1/2 tbsp rice vinegar
• 2 tbsp agave syrup (or apple/oligo syrup)
• 1 tbsp water (to thin)
𝙄𝙉𝙎𝙏𝙍𝙐𝘾𝙏𝙄𝙊𝙉𝙎
1. Preheat your oven to 200° C (390° F) and line a baking tray.
2. Prepare the batter by mixing the flour, gochugaru, and salt, then add in the soy milk and mix until it’s lump-free.
3. Place your breadcrumbs into a shallow dish. Dip your broccoli into the batter and shake off any excess, then coat in the breadcrumbs before placing on your tray. Repeat for all broccoli pieces and place tray in the oven for 35 minutes, flipping pieces halfway.
4. In the meantime, make the sauce by mixing all the sauce ingredients in a shallow bowl. When the broccoli florets have finished baking and are golden, toss one piece at a time in the sauce, shake excess off, and place back onto the tray. Repeat for all pieces and put back into the oven for 7 minutes.
5. Serve with sesame seeds and chopped spring onion. Enjoy!
