This Korean salad makes a delicious, quick midweek meal

This light fresh salad can be served as a banchan or as a larger plate. You’ll find that it is quite tasty, and the nuttiness of the sesame oil paired with the tartness of the apple vinegar is a great combination.

Broccoli, Mushroom & Sesame Salad

Serves 4-6

Ingredients
sea salt
2 tbsp roasted sesame seeds
1 tbsp toasted sesame oil
1 tbsp soy sauce
1 tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar
¼ tsp gochugaru (Korean chilli flakes), plus extra to garnish (optional)
2 cloves garlic, grated or finely chopped
175g broccoli florets
115g button mushrooms, stems trimmed and thinly sliced
2 spring onions, thinly sliced on an angle

Method
Bring a large pot of salted water to the boil and prepare an iced water bath. Meanwhile, in a large bowl, stir together the sesame seeds, sesame oil, soy sauce, vinegar, chilli flakes, garlic and salt to taste. Set the dressing aside.

Blanch the broccoli in the boiling water for 1½-2 minutes until crisp-tender and then shock in the iced water bath. Drain well. Add the blanched broccoli, mushrooms and spring onions to the bowl with the dressing and toss to coat. Transfer to a platter, sprinkle with chilli flakes, if liked, and serve.

Extracted from Korean Food Made Simple by Judy Joo (Jacqui Small, approx €25)