Broccoli isn’t a traditional Korean vegetable, so this is something that I invented. I hope you like it!
In this video, I am demonstrating how to arrange broccoli and 2 other side dishes that I have already posted on my website in Korean lunch box called Doshiraak (도시락). This is going to be good chance for you to review some Korean recipes and also to give you an idea of making your own lunch in a lunch box.
Check my recipes for the 2 other side dishes: rolled egg omelette and dried anchovy side dish, and make your own doshirak. Enjoy my recipe!!
Ingredients:
1 bunch of broccoli (about 700 grams), salt, sugar, vinegar, and water
Directions:
- Make pickle juice first:
Put 5 cups of water, ¼ cup of salt, ¼ cup of sugar, and ½ cup of vinegar into a pot and bring to a boil. - Separate the florets from the stems with a knife and cut them into bite sized pieces by cutting lengthwise into halves or quarters.
- Remove the tough bottom ends of the stems, and skin off the rough parts. Then cut them into bite sized pieces.
- Rinse and drain the broccoli florets and stems and put them into a strainer over a large bowl.
- When the pickle juice boils, pour it over the broccoli little by little to blanch. The hot boiling juice will go through the strainer and gather in the bowl under the strainer.
- Immerse the blanched broccoli into icy cold water to keep its bright green color. Strain it.
- Put the broccoli into a glass jar and wait until the pickle juice cools down.
- After the juice cools, pour it into the jar and close the lid.
- Store it in the refrigerator.
Had a question…made the pickles around 3pm yesterday and it’s 4pm now. So far everything looks and tastes good but I’m wondering about the still pretty strong vinegar smell/taste. Will that get milder the longer I have it? I’ve never pickled anything myself so I just don’t know if that’s normal or what…
Yes, it’s normal. You didn’t do any wrong. : )
I start eating my broccoli pickles right after making.
I want to pickle everything now!
lol, you are in the mood for making pickles! Good luck!
hi,im a new member here but a longtime subscriber in youtube.I love pickles and salads and would love to try making this. I just want to ask if what substitute for sugar is best to use in your pickles. FYI, I was recently diagnosed to have diabetes ,thus sugar is a big no no for me. Thank you in advance and by the way I’m a big fan of yours. Kudos to you..
i would use agave nectar. pronounced ah-gah-vee or ah-gah-veh. it’s low glycemic (diabetic friendly) and can be used in anything- hot or cold. also, stevia is good. splenda contains a chlorine (bleach) molecule and is very bad for your health, as is aspartame (nutrisweet).. aspartame actually filed a lawsuit against splenda, because it was so dangerous… so definitely don’t use that. if you don’t want to use agave nectar or stevia, there are other substitutes out there… Whey Low, Truvia, etc… But like I said, I would use Agave nectar. You can find it at Walmart now days.. If you can’t find it there, try a health food store or whole foods, if you have one.
Hi Thnak you i’m algerian girl, and i have a list of korean halal meals,but with arabic language can u hep me to translate to korean for example brokli kol souce bakkoum
I love these pickles! I just made them yesterday and can’t stop eating them! I think I’ll use them to make Kimbap, but instead of tuna I’ll use leftover chicken. I love your recipes, you have made me fall in love with Korean food!
I made it yesterday,too!
I’m going to the store to get some broccoli right now! Can you do this with carrots too?
You have a wonderful website, Maangchi! The videos are so helpful.
I was wondering if you could help me with another Korean broccoli dish. I once had a delicious side dish of cold broccoli at a Korean restaurant. It tasted very strongly of sesame — in fact, I think there was no other flavor in it, except maybe a little salt. Do you know how to make this simple, but very tasty side dish? Thank you very much!
As I mentioned in the video, broccoli dish is unusual because the vegetable was introduced to Korea not long ago. So everybody can invent his or her own Korean style broccoli recipe.
The broccoli side dish you had sounds like it was made with broccoli, salt and sesame oil. You can add some minced garlic and a pinch of sugar..
I just made the pickled broccoli but I added some hot pepper flakes and some garlic since I like my food spicy. I am going to make this every week. Thanks so much for sharing your recipes! -David
Adding some hot pepper flakes to your pickles sounds good!
Hi Maangchi!
How big is your jar? I’m planning to go to Ikea tomorrow so I wanted to buy the correct size. The jar you use to store oijangii is bigger right?
hi maangchi, i really love to watching your video receipes. you show the very clear ways and make me really easy to follow:) and right now i am so in love with korean food thank you :)
Thank you very much! Wonderful!
오늘 broccoli 장아찌를 담그었는데 장아찌 국물이 굉장히 짜던데 제대로 한 건가요. 레시피에 있는데로 따라 했는데 뭐가 잘못된 건지 걱정이 되서요
Was it too salty for you? If so, use less salt (2 tbs?) when you make it later. I will make it soon and if the measurement is wrong, I will correct it and let you know through this comment section.
I’m a big fan of Korean foods though i study in Japan. I found a clip of Korean pancake by you on youtube by chance then i came here.
it’s great indeed.
broccoli really looks so green when being pickled that way ^^ also, your lunch box looks good and absolutely tastes good i think :)
Despite of my bad cooking skills…actually i usually taste instant or ready-made foods -.- I’ll try making some lunch boxes when the school starts in this coming October.
Thanks for your tips.
영상을 잘 봤습니다. 그리고 감사합니다
Yes, I’m glad to meet you through my website indeed! : )
Welcome!
I found your website through another food blog. I love that you have recipes for everyday Korean dishes.
Can I substitute cucumber for broccoli for Korean-style pickle (오이지)?
Hi, Joanne,
OMG, what a coincidence! I’m going to post cucumber jangajji recipe today! You will see the difference between these 2 recipes.
you are a very good cook!!:P
I like the korean-style cucumber pickles:-)
Hi, I was wondering if there is any suitable recipes that are quick and easy to make.Can you give me some suggestions?
( I want to pack into a lunchbox for school. )
How about fish cake side dish, egg side dish , and potato side dish?
Fish cake side dish (uhmook bokkeum)
http://www.maangchi.com/recipe/uhmook-bokkeum
egg side dish (gyeran malyee):
http://www.maangchi.com/recipe/egg-side-dishes
potato side dish (gamja bokkeum)
http://www.maangchi.com/recipe/potato-side-dishes
hi maangchi!greeting from indonesia here! i love your video very much and tried some of the dishes. i’ve made the broccoli pickles few days ago, but how long can it be stored?
at least it will be ok up to 2 weeks. My broccoli pickle in my refrigerator is 2 weeks old. : )
ah, too bad i throw away my broccoli after one week :( because the broccoli looks darker than it used to be.
Don’t worry! next time make it again and don’t throw it away. By time passes, the color of any pickles will turn into olive green. Last night I made stir-fried rice and used the broccoli pickles along with chopped kimchi, shrimp, mushrooms, green onions,and chopped mustard green. It was very delicious. I will post the photo soon and twitter it. Check it out this evening to see the stir-fried rice that I made last night. ok, here is the photo: http://www.flickr.com/photos/maangchi/3651405542
wow! thanks so much for the recommendation! it does look delicious! i’m sure i will re-do this pickle again!
Hi i love all your videos and i love korean food i’m actually going to make this today you make everything look so easy. i love the lunch box recipies keep making them. your the best! :)
Thank you very much! Yes, I will keep posting recipes that contain lunch box idea.
Hello Maangchi,
I just happened to stumble upon your website through Youtube (and glad I did) and really enjoyed watching you cooking videos. Sooo easy to follow. I wanted to make bulgogi however you said to use grill. Is there a special technigue to cook them on the grill without the pieces falling through the grill? Would you get the same effect if you used a frying pan? Thank you.
I usually put tin foil over the grill and poke some holes with fork or metal chopstick in the tin foil to keep the meat from falling through.
Maangchi! I love your video’s! I’ve already made a few of them and they’re so delicious! I was wondering if you know of any websites I can get a jar like to one you used to make the broccoli pickles. I’ve searched all the Korean and Japanese stores in my area and can’t find anything even close. Besides the pickles, I want to make Umeshu and a tall jar like yours would be perfect!
oh, I bought it at IKEA store. It’s cheap! Umeshu is called maesiljoo in Korean. I used to make it when I was living in Korea!
Hope you can find a good jar for Umeshu! : )
Haha! I forgot to give you my name! Thank you! I didn’t even think to check Ikea.
are the ziploc bags from IKEA too? lol i have the same set. IKEA is everywhere.
yeah!
Are you holding your ziploc bag now? then Cheers! lol
hi!maangchi,your recipe helps me a lot coz I married a korean guy and residing here in korea,I always cook most of your recipe’s and my husband love’s it so well,THANKS FOR YOUR RECIPE’S.
wonderful! Now you can give him doshirak lunch! : )
Hi Maangchi! Those look really good! I was wondering, a friend (Korean) of mine used to make these great pickled carrots but she moved back to Seoul before I could ask her how to make them! : ( Could this pickling method be applied to carrots, too?
I don’t know. I never make pickles with carrots. Interesting!
역시 음식은 한국사람이 잘만들어 ^_^
어떻게 우리 엄마가 하시는 음식보다 맛있게, 잘 만드시네요 ^)^
잘 보았습니다 ^_^
thank you very much!
The best lunch box ever!! The healthiest too! Thanks, Maangchi uhn-nee!
Thank you very much! hmm, your secret facebook friend? : )
I purchased some multi-grain rice from a Korean Market. I realize later you need a pressure cooker to cook multi-grain rice because it contains some dried beans. I don’t own a pressure cooker so can you tell me how I can cook the multi-grain rice with beans without a pressure cooker? Also, I notice your multi-grain rice does not have any beans. Do you purchase it that way or do you mix your own grains. If so, can you do a video or post a recipe on multi-grain rice?
You can still make multi-grain rice without a pressure cooker. Soak them in cold water for a few hours. If there are some beans in your multi-grains, you may have to soak them all night.
I posted how to make it on this page!
How to make rice using a pot:
1. Combine 1 cup of short grain rice, 1/2 cup of sweet brown rice, 1/2 cup of barley rice, and 2 tbs of black sweet rice
2. Wash and drain a couple of times and put it in a pot with a thick bottom
3. Pour 3 cups of water into the pot and soak it for a few hours and close the lid.
4. Bring the pot to a boil over medium heat for 10 minutes.
5. Open the lid and turn the rice over with a rice scoop or spoon.
6. Simmer it over low heat for another 10 minutes!
You will have beautiful purple color of fluffy multi- grain rice!
How long can these be stored up to in the fridge maangchi? :O
Until it runs out! : ) But by time passes, the color of pickled broccoli will change from dark green to olive green.
Maangchi, I didn’t know that broccoli could be pickled. The best part of it was how you applied it to the korean bento. I know that Koreans have good bentos too, so whenever you can do more on bento lunches (as a theme maybe), that would be a wonderful new category for your recipes or as a P.S. at the bottom of a recipe to show how it would look in the bento.
LOL, thanks so much for sharing!
Good idea! Thank you so much!
Thanks Maangchi, I really like your site. I lived in Korea for a few years but never had a friend who could teach me how to cook! Now I can try some things at home. I miss eating sundubu all the time. Will you show dosot bibimbap some time? I don’t know how to use the stone bowl. Also, I think the Korean style of using a knife is really impressive.
Masheta!
hi, check the comments under my bibimbap recipe. I think I posted how to make dolsot bibimbap. As long as you can make bibimbap, making dolsot bibimbap is too easy. Anyway, I will post dolsot bibimbap someday in the future, thank you!
Hi maangchi
i am a new fan of you, i am trying to make the brocoli pickle, i have the problem is, i bought a wrong (i think it is wrong) ingredient 1. DS table salt (salt with msg) and white vinegar (not apple vinegar) can i use them instead.
big bird.
hi,
white vinegar is ok, but the salt that contains MSG is not good. I would not use the salt.
annyeong maanchi!
guess what?
you just made my favorite vegetable(after baechu kimchi ofcourse) be even more delicious!
great recipe,
ill be trying it out soon!
Will this work with the Korean radish too?
Your website is amazing, and so is the new recipe video!
I’m from Brazil, by the way. =)
thank you, Joshua!
this is a delicious lunch box, i made it two days ago and now i love it… thank you very much Maangchi, i love your videos… i live in Cancun Mex. so it is kind of difficult to find some of the ingredients, like the red pepper powder but i do what i can… THANk YOU SO MUCH FOR SHARE YOUR DELICIOUS FOOD…
wow, Cancun!!
Welcome to my website!
The best part of the video is the packing the lunch box. I can’t wait for more lunch box ideas.
Thank you again for teaching us.
: ) You are so cute!!!
Think I will make this instead of cucumber kimchi for my friends who can’t handle the spice.
Also, my mom makes a broccoli side dish, but I don’t think it’s the same. I guess she made up her recipe, too seeing as broccoli isn’t native to Korea.
Lastly, loved the follow-through with your packed lunch idea.
if your friend can’t handle spicy food, making this pickle will be a good idea. Broccoli pickle is always in my refrigerator and I sometimes eat it as my snack!
I’m interested in your mom’s broccoli recipe.
I stumbled upon your site by accident> I am so happy! You teach such wonderful dishes so simply. I love Korean food, music and dramas. If you ever come to Malaysia I would like to meet you! Keep up the good work. Aja Fighting!
Malaysia! Thank you!!
a little similar to our quick pickles, ichiya-zuke, but i never thought broccoli could be eaten this way though, brilliant!! i will try this recipe one day soon. and i like your korean bento :D
You are right! I searched the internet to see what ichiya-zuke is! http://www.kitchencookingrecipes.com/recipes/yasai-ichiya-zuke.html
What a fantastic video :) you personal comments really make me laugh.
That outdoor shoot was also very good!
Passing the big M with such nice food really is a good statement.
: ) thank you Reinier, I’m sure you will make this pickle soon.
Hmm.. I love Pickles~~
It Looks Delecious But how to Make Multi-Grain rice
Thanks!
How to make rice using a pot:
1. Combine 1 cup of short grain rice, 1/2 cup of sweet brown rice, 1/2 cup of barley rice, and 2 tbs of black sweet rice
2. Wash and drain a couple of times and put it in a pot with a thick bottom
3. Pour 3 cups of water into the pot and soak it for a few hours and close the lid.
4. Bring the pot to a boil over medium heat for 10 minutes.
5. Open the lid and turn the rice over with a rice scoop or spoon.
6. Simmer it over low heat for another 10 minutes!
You will have beautiful purple color of fluffy multi- grain rice!
I cheat and buy it already mixed!