Happy New Year!
For my first video for 2021, I chose something easy, simple, fast, and healthy. Broccoli with tofu, or broccoli dubu-muchim (브로콜리 두부무침) in Korean.

Some of you are probably familiar with this dish because many Korean restaurants serve it as a side dish. This is a more modern Korean dish as broccoli is not traditionally a Korean ingredient for cooking until the 80s. My late grandma would not make this, for example. I’m not sure who invented it but it’s a great idea because you get good protein from tofu and plenty of vitamins in broccoli. It’s a good combination and with such a generous amount of toasted sesame oil the dish is nutty and delicious and has a very Korean taste.

We Koreans typically serve it as a side dish for rice, noodles, or a meat dish like Korean barbecue or roasted chicken like I showed in the video. You can also substitute broccoli with chrysanthemum greens (ssuk-gat in Korean) or bunch spinach.

These days I just make food for my family and don’t have parties at my house, but before Covid-19 when I had friends over my guests always loved it, especially the vegetarians. It just looks so pretty, like snow on the broccoli! Everyone knows the taste of broccoli but when they try this they always ask me for the recipe.


Serves 4

cutting broccoli


  1. Bring a large pot of water to a boil over medium high heat. Stir in 1 teaspoon salt, add the tofu, and cook for 3 minutes until the tofu softens a bit.boiling tofu
  2. Take out the tofu with a large spoon (or slotted spoon) and put it in a small bowl. Let it cool.
  3. Add the broccoli to the same boiling hot water and cook for 3 to 4 minutes until tender and bright green, but still crispy. Stir occasionally with a wooden spoon.broccoli blanching
  4. Drain and rinse under cold running water to clean it and set the color. Drain well.rinsing broccoli
  5. Put the broccoli into a large bowl. Add the tofu, but first squeeze out any excess water with both hands.broccoli and tofu
  6. Crumble it by hand or with a wooden spoon.mixing broccoli and tofu
  7. Add 2 teaspoons of salt and add the garlic, green onion, and sesame oil. Gently mix everything together by hand.
  8. Transfer to a serving plate or bowl and sprinkle sesame seeds on top. Serve right away. You can refrigerate the leftovers for up to 3 days.

broccoli dubu-muchim

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  1. Sporifix Houston TX joined 4/20 & has 6 comments

    This is a simple and really delicious recipe. My wife insists I make it at least once a week.

  2. CandaceAndCats Australia joined 7/23 & has 5 comments

    This is such an easy and tasty dish! My partner was a bit apprehensive because he doesn’t like broccoli, but he loves this so much he wants it in our fridge constantly.

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    • Maangchi New York City joined 8/08 & has 579 comments

      I just saw your broccoli muchim photo! I missed it before, somehow. It looks incredibly delicious! The mix of broccoli and tofu not only looks good but is also nutritious and healthy!
      No wonder you made your partner change their mind to like broccoli! : )

  3. MaangchiLove Montreal, Toronto joined 8/19 & has 59 comments

    Yum! Used Yu Choi in the fridge :D Thank you maangchi it’s sooooooo good

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