First, some backstory:
I am currently in the process of making kimchi, as the token AsiaMart in St. Etienne is owned by Chinese, and therefore the kimchi - a Korean dish - is not actually fermented. The kimchi recipe I am following, found here, directs me to seal my mixed kimchi ingredients tightly in glass jars and let stand at room temperature for two days.
My two kimchi jars are sitting on the kitchen table, provoking a strong urge in me every time I enter the kitchen to open the jars and sniff the kimchi. But I fear that this might disrupt the fermentation process. This unfulfilled desire has provoked in me a deep-seated sense of longing. Therefore, I am in the mood for Asian food.
I am currently in the process of making kimchi, as the token AsiaMart in St. Etienne is owned by Chinese, and therefore the kimchi - a Korean dish - is not actually fermented. The kimchi recipe I am following, found here, directs me to seal my mixed kimchi ingredients tightly in glass jars and let stand at room temperature for two days.
My two kimchi jars are sitting on the kitchen table, provoking a strong urge in me every time I enter the kitchen to open the jars and sniff the kimchi. But I fear that this might disrupt the fermentation process. This unfulfilled desire has provoked in me a deep-seated sense of longing. Therefore, I am in the mood for Asian food.
It turns out that my first attempt at Asian food was somewhat pathetic. While at the aforementioned AsiaMart, I bought my first bottle of sriracha sauce in France. This precipitous event occurred two days ago, and for the past few days I have been scrounging around in my kitchen for anything and everything on which I might feasibly be able to put some sriracha. The best thing I've come up with so far is scrambled eggs. Bleh. The concoction wasn't doing it for me tonight.
Then, eureka! I remembered I had bought a head of broccoli at the greengrocer. And the broccoli turned out so tasty, in fact, that I may never eat broccoli any other way ever again.
Then, eureka! I remembered I had bought a head of broccoli at the greengrocer. And the broccoli turned out so tasty, in fact, that I may never eat broccoli any other way ever again.
And lucky for you, dear reader, I loved the broccoli so much that I decided it was absolutely necessary to pass the recipe on to you.
You will need:
A head of broccoli
1 shallot
1 or 2 cloves garlic, minced
1 tsp fresh minced ginger
1 sliced green onion
1 or 2 Tbsp butter or olive oil
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp honey
To make Perfect Asian Broccoli:
1. Dice shallot and sautée in 1 Tbsp butter or olive oil over low heat until caramelized. Add more oil if shallot starts to brown too quickly. Once shallot is almost done, add garlic and ginger and sautée for 3o seconds more.
2. While shallot is sautéeing, chop broccoli head into bite-sized pieces. Rinse in collander. Place in steamer over 1/2-inch of boiling water, cover tightly, and steam 5-7 minutes, or until you can pierce it with a fork. If you don't have a steamer, find advice here.
3. While broccoli is cooking, add together soy sauce, sesame oil, and honey in a small bowl. Mix well. Thanks to my roommate Katherine for suggesting this delicious sauce!
4. Once broccoli is steamed, mix in a bowl or deep plate with shallot, garlic and ginger. Pour the
sesame oil, soy sauce, and honey mixture over the broccoli, focusing especially on the florets. Sprinkle green onions over the broccoli and serve.
Serves two. Pair with a cup of green tea if you really want the complete, Asian-y package.
A head of broccoli
1 shallot
1 or 2 cloves garlic, minced
1 tsp fresh minced ginger
1 sliced green onion
1 or 2 Tbsp butter or olive oil
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp honey
To make Perfect Asian Broccoli:
1. Dice shallot and sautée in 1 Tbsp butter or olive oil over low heat until caramelized. Add more oil if shallot starts to brown too quickly. Once shallot is almost done, add garlic and ginger and sautée for 3o seconds more.
2. While shallot is sautéeing, chop broccoli head into bite-sized pieces. Rinse in collander. Place in steamer over 1/2-inch of boiling water, cover tightly, and steam 5-7 minutes, or until you can pierce it with a fork. If you don't have a steamer, find advice here.
3. While broccoli is cooking, add together soy sauce, sesame oil, and honey in a small bowl. Mix well. Thanks to my roommate Katherine for suggesting this delicious sauce!
4. Once broccoli is steamed, mix in a bowl or deep plate with shallot, garlic and ginger. Pour the
sesame oil, soy sauce, and honey mixture over the broccoli, focusing especially on the florets. Sprinkle green onions over the broccoli and serve.
Serves two. Pair with a cup of green tea if you really want the complete, Asian-y package.
I don't know if you've heard, but kimchi futures are going way up these days. There is a cabbage shortage in Korea...Think of all the Korean children who would kill for the kimchi at your underwhelming AsianMart.
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