Korean Broccoli Wings

Changed a couple ingredients and some amounts, that's all.

Korean Broccoli Wings

Source: Six Vegan Sisters | Serves: 2 as a meal | Time: ~45 min


1 tsp EVO

1 medium-sized head of #broccoli

1 cup flour

1 cup water

1 1/2 tsp garlic powder

3 tbsp gochujang

1 tsp sesame oil

2 tbsp coconut aminos

1 tbsp mirin

1/2 tsp liquid smoke

1 green onion chopped + sesame seeds, for topping

Carrot rice, to serve over


Pre-heat the oven to 400°F and greasing a baking sheet with the olive oil.

Chop the broccoli into bite-sized pieces. Set aside.

In a large mixing bowl, whisk together the water, flour & garlic powder.

Dunk each piece of broccoli into the mixture (this can be done by either putting all the broccoli into the bowl and mixing or individually dunking each piece).

Place the battered broccoli on the greased baking sheet (letting excess batter drip off before placing down).

Cook broccoli for 35 minutes (flipping halfway)- they should be nice and crispy when done.

While they are cooking, make the sauce by whisking together the gochujang, sesame oil, aminos, and liquid smoke in a small bowl.

When the broccoli is done cooking, put the pieces in a large mixing bowl and toss them in the sauce (all the broccoli should be lightly coated).

Plate over rice and top with green onions and sesame seeds.

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