Dehydrated Broccoli {Spicy and Savory}

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Gochujang is a fiery, fermented Korean condiment that’s made from chili peppers, glutinous rice, fermented soybeans and salt. I always have a tub of this thick, vibrantly crimson and umami-laden paste lying around in my kitchen, because it kind of goes with everything. I use it in and on burgers, tofu, vegetables, potatoes, whatever.  It’s richness and spiciness always makes good things even better, as most hot condiments do.

When used as a sauce, gochujang is great when cut with something fatty, like vegan mayo. Or peanut butter, which I’ve used here to create a sauce that clings well into the little nooks and crannies of broccoli florets. Once rubbed down with this rich and spicy paste, I threw the florets into the dehydrator to dry out and crisp up a bit overnight, which also created a thick and sticky outside coating that was intensely hot and completely addictive. This three-ingredient sauce would also work well slathered over curly kale, Brussels sprouts, cauliflower, eggplant, celery, or whatever you’ve got.

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Gochujang + Peanut Butter Broccoli

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• Author: olivesfordinner.com
• Total Time: 10 hours 15 minutes
• Yield: 4 servings

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Ingredients

• 3/4 cup gochujang
• 2/3 cup peanut butter
• 1 –2 TB soy sauce or tamari (or enough to loosen up the paste so it’s easy to slather over the florets)
• 1 large head broccoli, cut up into bite-sized florets (you can also chop up and use the stems if you like)

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Instructions

1. Combine the gochujang, peanut butter and soy sauce together and mix until smooth.
2. Using your hands, rub the desired amount of the sauce all over the florets, then place in a single layer into a dehydrator.
3. Dehydrate for 8-10 hours at 130 degrees, or until the outside is dry or slightly sticky to the touch. Serve immediately or store in an airtight container for a day or two.

• Prep Time: 15 minutes