Broccoli pickles

Brokoli pikeul 브로콜리 피클, 브로콜리 장아찌

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 dosirak. Enjoy my recipe!!


1 bunch of broccoli (about 700 grams), kosher salt, sugar, vinegar, and water



  1. Make pickle juice first:
    Put 5 cups of water, ¼ cup of kosher salt, ¼ cup of sugar, and ½ cup of vinegar into a pot and bring to a boil.
  2. Separate the florets from the stems with a knife and cut them into bite sized pieces by cutting lengthwise into halves or quarters.
  3. Remove the tough bottom ends of the stems, and skin off the rough parts. Then cut them into bite sized pieces.
  4. Rinse and drain the broccoli florets and stems and put them into a strainer over a large bowl.
  5. 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.
  6. Immerse the blanched broccoli into icy cold water to keep its bright green color. Strain it.
  7. Put the broccoli into a glass jar and wait until the pickle juice cools down.
  8. After the juice cools, pour it into the jar and close the lid.
  9. Store it in the refrigerator.

Leave your rating:

So far this is rated 5/5 from 1409 votes

Be the first to rate this.


  1. July USA joined 5/16 & has 1 comment

    It must really depend on what kind of salt and sugar one uses because using just regular sea salt, I made mine way too salty following the recipe. I also used raw sugar and they also turned out much less sweet than I expected. But the crunch is wonderful, more than enough to want to keep the recipe! Next time I’ll just tweak the salt and sugar amounts by a little to adjust them to my taste. I pickled broccolli and cauliflower together, yum!

  2. t0nym3r Philippines joined 8/13 & has 1 comment

    hi Maangchi, I made this pickled broccoli of yours and as usual it tastes very delicious. Can’t get enough of it and I was wondering can I reuse the pickle brine solution to make another batch of pickled broccoli instead of making a new one?

  3. Hi, how long can these broccoli pickles last in the refrigerator?

  4. Dianaluvsnyc NY, New York joined 9/10 & has 3 comments

    how super yummy and healthy. i hope to run into you one day at Bryant park. i’m a big fan :) i was just there a few ago with my daughter playing ping pong. great lunch box recipe. thanks!

  5. classicdriver Texas joined 2/13 & has 2 comments

    Thanks for helping me use up my broccoli, Maanghci. I so like your Korean recipes.
    I make a variation of this pickle brine with garlic, onion and peppercorns but with less salt. You can pickle many veggies this way especially cucumber. You can also use carrot, cauliflower, ripe tomato, asparagus, bell peppers use your imagination. I used to keep the brine going and continually add veggies as the old ones are eaten. Add a ‘little’ more vinegar when the flavor seems weak.

  6. ensmith2132 Pirmasens, Germany joined 8/12 & has 2 comments

    What Kind of Rice did you make for this doshirak?

More comments to read! Jump to page: 1 2 3 4

Leave a Reply

You must create a profile and be logged in to post a comment.