GOCHUJANG BROWN BUTTER CHARRED BROCCOLINI

This is, without a doubt, the best charred broccolini recipe you will ever make.

I first had charred broccolini at one of those trendy, new-Southern restaurants that opened up downtown. You know the kind, where the mason jars are for cocktails instead of canning and the bill makes your eyes water just a little. The broccolini was delicious, smoky and crisp, but I knew it was missing something. It was good, but it didn’t have that little bit of magic that makes you think about a dish for days.

My husband, bless his heart, could tell I was scheming the whole drive home. I spent the next week tinkering in my kitchen. The charring part was easy, a hot oven and a preheated pan take care of that. But the sauce needed a soul. Lemon and garlic felt too predictable. Balsamic glaze was a little too 2005 for my taste.

Then, I remembered a tub of gochujang I had bought for a Korean-inspired barbecue night. It’s a fermented Korean chili paste that’s got this incredible savory, sweet, and spicy flavor. I thought about how beautifully rich brown butter is, all nutty and deep. What if I married that classic French technique with this powerhouse Korean ingredient? The result was pure fireworks. The nutty brown butter calmed the gochujang’s heat just enough, and a splash of vinegar and a hint of maple syrup tied it all together. It was the pop of flavor the broccolini was begging for, a perfect Southern-meets-global twist.

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Why This Charred Broccolini Recipe Works

Charred broccolini has become a staple on restaurant menus and in home kitchens for a good reason. It’s elegant, simple, and takes advantage of a high-heat cooking method that transforms a humble vegetable into something spectacular. The technique itself is classic. Roasting vegetables at a high temperature caramelizes their natural sugars, creating a beautiful depth of flavor that you just can’t get from steaming or boiling.

The charring process adds a delightful smokiness and a satisfyingly crisp texture to the florets, while the stems become perfectly tender. It’s a study in contrasts, tender and crunchy, sweet and smoky, all in one bite. This simple preparation has made it a go-to side dish that feels both rustic and refined. It’s the kind of side that can sit next to a perfectly cooked steak at a high-end steakhouse or a simple weeknight roasted chicken at home.

But where our recipe truly shines and sets itself apart is the vinaigrette. We’re not just adding a little lemon juice and calling it a day. We’re creating a gochujang-brown butter vinaigrette that is an absolute flavor explosion. Browning the butter creates a nutty, toasty base that is wonderfully complex. Then we introduce the gochujang.

This Korean chili paste brings a trifecta of sweet, savory, and spicy notes that dance on your palate. It has a fermented funk that adds an incredible umami depth. The rice vinegar cuts through the richness of the butter, the maple syrup balances the spice, and a hint of soy sauce rounds everything out. This sauce takes the simple, beautifully charred broccolini and elevates it into a show-stopping dish that is truly unforgettable.

Ingredients for Charred Broccolini

The beauty of this recipe is its simplicity and the power of a few well-chosen ingredients. The star, of course, is the broccolini, but the magic is all in the sauce we build around it. Here’s what you’ll need to create this incredible side dish.

Let’s talk about our key player for a moment, the gochujang. This is not your average hot sauce. It’s a thick, crimson paste made from chili powder, glutinous rice, fermented soybeans, and salt. Its flavor is a complex mix of spicy, sweet, and deeply savory. You can find it in most larger grocery stores in the international aisle or at any Asian market. The quality can vary, so look for one with a deep red color. It’s the secret weapon that gives this charred broccolini its signature kick and makes it so special.

For the broccolini itself, look for bunches with firm stalks and tightly closed, dark green florets. Avoid any that look wilted or have yellowing buds. Freshness is key to getting that perfect tender-crisp texture. And please, use good unsalted butter. Since we are browning it, you want a butter with good flavor and a low water content to get those beautiful brown milk solids without a lot of sputtering.

• Broccolini: 2 bunches (about 1.5 lbs), with the tough bottom ends trimmed.
• Olive Oil: 2 tablespoons for roasting.
• Kosher Salt: 1/2 teaspoon.
• Freshly Ground Black Pepper: 1/4 teaspoon.
• Unsalted Butter: 4 tablespoons. This will be for our brown butter base.
• Gochujang (Korean chili paste): 1.5 tablespoons. This is our twist!
• Rice Vinegar: 1 tablespoon to add a bit of tang.
• Maple Syrup or Honey: 1 teaspoon for a touch of sweetness to balance the heat.
• Soy Sauce or Tamari: 1 teaspoon for that umami depth.
• Garlic: 1 clove, finely minced or grated. Fresh is always best.
• Toasted Sesame Seeds: 1 teaspoon, for a nutty garnish at the end.

Step-by-Step Instructions For Making Charred Broccolini

Following these steps carefully will guarantee perfectly tender-crisp broccolini with those beautiful charred edges every single time. The most important technique here is preheating your baking sheet, as it’s the secret to getting a great sear right from the start.

Step 1: Preheat the Oven and Pan

First things first, get your oven preheating to a nice and hot 425°F (220°C). Don’t just preheat the oven though, place your large, rimmed baking sheet inside the oven while it heats up. A hot pan hitting the cool, oil-coated broccolini will create an immediate sizzle, which is essential for getting that beautiful char without overcooking the vegetable into mush. This is a restaurant trick that makes all the difference.

Step 2: Season the Broccolini

While the oven and pan are heating, prepare your broccolini. In a large bowl, place your trimmed broccolini. Drizzle it with the olive oil, then sprinkle over the kosher salt and freshly ground black pepper. Use your hands to toss everything together, making sure each stalk and floret is evenly coated. This simple coating of oil is what helps the broccolini to char instead of steam.

Step 3: Roast the Broccolini

Once the oven is fully preheated, carefully pull out the scorching hot baking sheet. Be sure to use good oven mitts! Immediately arrange the seasoned broccolini in a single, even layer on the pan. You should hear a satisfying sizzle. Don’t crowd the pan. If you need to, use two pans. Crowding will cause the broccolini to steam, which is the enemy of crispiness. Roast for 15 to 20 minutes, using tongs to flip the stalks halfway through. You’re looking for tender stems and florets that are deeply browned and charred in spots.

Step 4: Make the Brown Butter

While the broccolini is in the oven, it’s time to make the magical vinaigrette. Start by melting the unsalted butter in a small, light-colored saucepan over medium heat. A light-colored pan is important because it allows you to see the color of the butter changing. Continue to cook, swirling the pan every so often. The butter will foam up, and then the foam will subside. You’ll start to see little brown specks forming at the bottom and smell a wonderfully nutty aroma. This should take about 3 to 5 minutes. Watch it like a hawk, as brown butter can go from perfect to burnt in a matter of seconds.

Step 5: Whisk the Vinaigrette

As soon as you have beautifully browned butter, pull the saucepan off the heat immediately to stop the cooking process. Now, whisk in the gochujang, rice vinegar, maple syrup, soy sauce, and the minced garlic. Keep whisking until the mixture is smooth, glossy, and fully emulsified. The warmth of the pan will help everything meld together into a cohesive, flavorful sauce.

Step 6: Dress and Serve

By now, your broccolini should be perfectly charred and tender. Transfer it from the baking sheet to a serving platter. Don’t wait around. Immediately drizzle that warm, glorious gochujang-brown butter vinaigrette all over the hot broccolini. The heat from the vegetable will make the sauce even more aromatic. Finish with a sprinkle of toasted sesame seeds for a little extra texture and nutty flavor, and serve it right away.

How To Serve Charred Broccolini

This charred broccolini is so delicious, I could honestly eat a whole platter of it for dinner all by itself. But, since we usually have company or family to feed, it shines brightest as a standout side dish that complements a wide variety of main courses. Its bold, spicy, and nutty flavor profile means it can stand up to rich meats, but it’s also delicate enough to pair with lighter fare.

One of my favorite ways to serve it is alongside a perfectly grilled steak. The smoky char on the broccolini echoes the flavors from the grill, and the tangy, spicy vinaigrette cuts through the richness of the beef beautifully. It’s a pairing that feels like it belongs in a high-end steakhouse but is so easy to make right at home. It’s also fantastic with roasted chicken or pork tenderloin, where the sauce can mingle with the pan juices.

Here are a few more specific ideas for serving your charred broccolini:

• With Seafood: Serve it next to flaky baked salmon or seared scallops. The bright acidity in the vinaigrette is a perfect match for the delicate flavor of fish.
• In a Grain Bowl: Make it the star of a hearty grain bowl. Chop the broccolini into bite-sized pieces and toss it with quinoa, farro, or brown rice. Add some chickpeas for protein, and maybe some sliced avocado for creaminess. A little extra drizzle of the vinaigrette over the whole bowl is never a bad idea.
• As an Appetizer: Arrange the spears on a large platter for a fantastic, shareable appetizer at a dinner party. Your guests will be blown away by the flavor.
• With Pasta: Roughly chop the cooked broccolini and toss it with your favorite pasta, a little extra olive oil, and a generous amount of grated Parmesan cheese for a quick and impressive weeknight meal.

No matter how you choose to serve it, present it on a nice platter where the vibrant green and deep char can really be appreciated. That drizzle of glossy red vinaigrette and a final sprinkle of sesame seeds make it look as good as it tastes. It’s a dish that demands to be shown off.

How To Store & Reuse Charred Broccolini Leftovers

If you find yourself with leftovers of this charred broccolini, which is a rare occasion in my house, storing them properly is key to enjoying them the next day. While it’s undeniably best when served fresh from the oven, with that perfect crispness, the flavor of the vinaigrette actually deepens overnight, making the leftovers quite a treat in their own right.

To store, allow the broccolini to cool completely to room temperature. This is important because storing it while still warm will create condensation in the container, leading to a soggier texture. Once cooled, place it in an airtight container and it will keep well in the refrigerator for up to three days. I don’t recommend freezing it, as the texture will become quite soft and watery upon thawing.

When you’re ready to enjoy your leftovers, you have a few options for reheating. The best method is to use the oven or a toaster oven. Spread the broccolini on a baking sheet and heat it at 375°F for about 5 to 7 minutes, or just until warmed through. This helps to bring back some of that original crispness. You can also reheat it in a dry skillet over medium heat for a few minutes. I would avoid the microwave, as it tends to make the broccolini steam and become limp.

Beyond simply reheating, leftovers can be repurposed in some delicious ways:

• In Omelets or Frittatas: Chop the leftover broccolini into smaller pieces and add it to your morning eggs. The spicy, savory flavor is a fantastic way to start the day.
• On a Pizza: Use it as a gourmet pizza topping along with some fresh mozzarella and maybe a little crumbled sausage. It’s an instant upgrade to pizza night.
• Added to Fried Rice: Chop it up and toss it into a batch of homemade fried rice during the last minute of cooking. It adds a wonderful layer of flavor and texture.

Reusing leftovers is all about creativity. This charred broccolini brings so much flavor to the table that it’s a wonderful ingredient to incorporate into a whole new meal the next day.

Substitutions & Variations For Charred Broccolini

While I believe this recipe is pretty perfect as is, I know that every cook likes to put their own spin on things, or sometimes you just need to work with what you have in the pantry. This charred broccolini recipe is wonderfully flexible, so feel free to experiment. Here are some of my favorite substitutions and variations to try.

First, let’s talk about the vegetable itself. If you can’t find broccolini, this method works beautifully with other sturdy vegetables. Regular broccoli florets are a great option, just be aware they might cook a little faster. Asparagus spears are also fantastic, as are green beans. You could even try it with cauliflower florets, which get wonderfully sweet and nutty when charred.

The vinaigrette is where you can really play. The combination of brown butter and gochujang is unique, but you can create different flavor profiles with a few simple swaps.

• For a Vegan Version: This is an easy switch! Use a high-quality vegan butter that browns well (many do these days) or simply use a nutty olive oil or sesame oil as the base instead of browning butter. Also, be sure to use maple syrup instead of honey.
• Gluten-Free Option: The recipe is nearly gluten-free already. Just ensure you are using tamari instead of soy sauce, and double-check that your brand of gochujang is certified gluten-free, as some may contain wheat.
• Heat Level Adjustment: If you’re sensitive to spice, you can reduce the amount of gochujang to just a teaspoon or two for flavor without as much heat. If you love the heat, feel free to add a little more! For a different kind of smoky heat, you could swap the gochujang for chipotle in adobo sauce.
• Nutty Variations: For an extra layer of crunch and flavor, try sprinkling some chopped, toasted pecans or almonds over the finished dish. A drizzle of toasted sesame oil in the vinaigrette would also be a delicious addition.
• Different Sweeteners and Acids: If you don’t have maple syrup, honey works perfectly. You could also try brown rice syrup. For the acid, lime juice would be a wonderful substitute for rice vinegar, adding a brighter, zestier note to the dish.

Don’t be afraid to make this recipe your own. Cooking should be fun and creative, and using a recipe as a starting point for your own delicious discovery is one of the greatest joys in the kitchen.

5 FAQs About Charred Broccolini

Here are some straightforward answers to the most common questions I receive about this charred broccolini recipe.

What is the difference between broccolini and broccoli?

This is such a common question! It’s easy to see the family resemblance, but broccolini is not just “baby broccoli.” It’s actually a hybrid vegetable, a cross between standard broccoli and Chinese broccoli (also known as Gai Lan). This gives it some unique and wonderful characteristics that make it perfect for charring.

Visually, you’ll notice broccolini has much longer, thinner, and more tender stems than regular broccoli, with smaller florets on top. This elegant structure is one of its best features. The entire stalk is edible and delicious, unlike the thick, tough stalks of broccoli that often need to be peeled and cooked separately. In terms of flavor, broccolini is milder and sweeter than its more robust cousin. It has a subtle, almost asparagus-like taste that pairs beautifully with a wide range of flavors, from simple garlic and lemon to the bold gochujang-brown butter sauce in this recipe. Its delicate structure allows it to cook quickly and evenly, making it ideal for high-heat roasting where the stems become tender and the florets get delightfully crisp.

How do I get my charred broccolini crispy instead of soggy?

Ah, the dreaded soggy vegetable. There are three key secrets to achieving perfectly crisp, charred broccolini every single time. First is high heat. Your oven needs to be hot, at least 425°F. This high temperature allows the outside of the broccolini to char and crisp up before the inside has a chance to overcook and release too much water, which causes steaming.

The second secret, and this is non-negotiable, is to preheat your baking sheet. Placing the broccolini on an already screaming hot pan gives it a head start on searing and developing that beautiful crust. The third secret is space. Do not, under any circumstances, crowd the pan. The broccolini should be in a single layer with a little bit of breathing room between each stalk. If you pile them on top of each other, they will trap steam and you’ll end up with steamed, soft broccolini instead of roasted, crispy charred broccolini. If your pan is too small for the amount you’re making, it’s far better to use two separate pans.

Can I make this charred broccolini on the grill?

Absolutely! This recipe adapts wonderfully to the grill, and the smoky flavor from the charcoal or gas flame adds another incredible layer of complexity. The key is to manage the direct and indirect heat. You’ll want to preheat your grill to a medium-high heat, around 400-450°F.

Toss the broccolini with the oil and seasonings just as you would for the oven method. To prevent the slender stalks from falling through the grates, you can use a grill basket, which is my preferred method. If you don’t have one, you can thread the broccolini stalks onto skewers (if using wooden skewers, be sure to soak them in water for 30 minutes first) or simply lay them perpendicular to the grill grates. Grill for about 8-10 minutes, turning every couple of minutes, until you have some nice char marks and the stems are tender. While it’s grilling, you can warm the prepared gochujang-brown butter vinaigrette in a small saucepan on the side burner of your grill or on the stovetop. Once the broccolini is done, transfer it to a platter and drizzle with the warm sauce just before serving.

What is gochujang and is there a good substitute for it?

Gochujang is a foundational ingredient in Korean cooking and it’s what gives this charred broccolini recipe its signature flavor. It’s a fermented paste made from red chili powder, glutinous rice, fermented soybeans, and salt. Its flavor profile is incredibly complex, it’s not just spicy. It’s also deeply savory with a noticeable umami funk from the fermentation, and it has a subtle sweetness. It’s thick like tomato paste and has a beautiful, deep red color.

Because its flavor is so unique, there isn’t a perfect one-to-one substitute. However, if you absolutely cannot find it, you can get into the same ballpark with a couple of alternatives. A mixture of sriracha and a touch of white miso paste can mimic the spicy and fermented notes. You could also try a Thai chili paste like Sambal Oelek for heat, but you’d be missing the sweetness and depth, so you might want to add an extra dash of maple syrup or a tiny bit of molasses. A paste made from chipotles in adobo would also provide a smoky heat, taking the dish in a different, but still delicious, direction.

Can I make the gochujang-brown butter sauce ahead of time?

Yes, you can definitely make the vinaigrette ahead of time, which is a great time-saver if you’re planning for a dinner party or just want to streamline your weeknight cooking. Prepare the sauce exactly as directed in the recipe. Once it’s whisked together and smooth, allow it to cool to room temperature.

You can then transfer it to an airtight container, like a small jar, and store it in the refrigerator for up to a week. The butter will solidify in the fridge, which is completely normal. When you’re ready to use it, you’ll need to gently rewarm it. You can do this in a small saucepan over low heat, stirring frequently, until it is just melted and pourable. You could also microwave it in short 15-second bursts, stirring in between, until it’s liquid again. Give it a good whisk before drizzling it over your freshly charred broccolini to make sure it’s well emulsified again.

Try These Recipes Next

If you loved the big, bold flavors of this Charred Broccolini, I know you’ll enjoy some of the other recipes I have on the site. Cooking should be an adventure, and these collections are full of dishes that are sure to become new family favorites.

• 110 Easy Dinner Ideas: Looking for more simple yet spectacular main courses to serve this broccolini with? This list has everything you need to solve the “what’s for dinner” question for good.
• Thanksgiving Dinner Ideas: This broccolini would be a show-stopping, modern addition to any holiday table. Check out my other holiday favorites to round out your feast.
• Budget-Friendly Recipes: Great flavor doesn’t have to come with a big price tag. This collection is full of delicious meals that are kind to your wallet.