Get This Recipe In Your Inbox

Share your email, and we'll deliver it straight to your inbox.
Plus, enjoy new content every week as a bonus!

Please enable JavaScript in your browser to complete this form.
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gochujang + Peanut Butter Broccoli

Gochujang + Peanut Butter Broccoli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 3/4 cup gochujang
  • 2/3 cup peanut butter
  • 12 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)


  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