I was sampling way too much of this kochujang broccoli egg salad while recipe testing for this post. Creamy eggs and crunchy broccoli smothered in kochujang-mayo sauce leaves me weak at the knees and the temptation to eat the entire bowl before its photo op was really a gorilla of a test.
This recipe’s origin comes from my tall aunt. She’s my mother’s sister, and she’s the only woman of that generation in my family that is taller than 5′ 4″. I hear that high
school volleyball is what spiked her growth (pun intended).
On the holiday buffet table, she would serve vibrant broccoli blanketed with a fine dusting of egg yolk. On the side would be a bowl of kochujang sauce to dip the broccoli in. The colors would jump off the table, inviting guests and even little ones to eat their broccoli.
- 2 large heads of broccoli (look for tight florets)
- 6 eggs
- 1 1/2 tsp salt
- 1-2 tsp kochujang (depending on how spicy you like things)
- 1 finely minced garlic
- 3/4 c of mayonnaise (low fat or full fat)
- 1 tbs sesame oil
- 1 tsp of pickle juice or lemon juice
- Break up broccoli into florets.
- Put a gallon of water in a large pot. Add 1 tsp of salt and 6 eggs to the water.
- Bring the water to a boil, and lower to a simmer.
- Simmer for 5 minutes.
- In the meantime, put ice and water in a large bowl. (This will be used to shock eggs and broccoli.)
- Remove eggs from the pot using a strainer and transfer to the ice water.
- Bring the pot of water back to a boil, and add broccoli florets to the pot.
- Boil for 2 minutes. Strain florets, and submerge into the ice bath with the eggs.
- As soon as the broccoli florets become cold, strain the eggs and florets.
- While the florets are drying, peel the eggs.
- To make kochujang-mayo sauce, add mayo, kochujang, sesame oil, 1/2 tsp salt, minced garlic, and pickle juice to a large bowl.
- Take two eggs and gently cut in half without cutting through the yolk. Reserve two whole yolks for dusting later. Cut another two eggs for decoration. Using a paring knife, make a zig-zag pattern across the middle of the egg, making sure you pierce the center(yolk) as you go around. Gently separate the halves. Reserve these halves for decorating the salad.
- Chop remaining two eggs plus two egg whites into chunks. Add to the kochujang-mayo sauce. Add broccoli to the sauce, and mix well.
- If making ahead, plastic wrap the salad and eggs, and keep in the refrigerator.
- Before serving, transfer salad into a serving bowl. Using a strainer or microplane, grate the cooked egg yolks over the salad. Add egg flower decorations to the salad.