Broccoli pickles

Broccoli isn’t a traditional Korean vegetable, so this is something that I invented. I hope you like it!

In this video, I am demonstrating how to arrange broccoli and 2 other side dishes that I have already posted on my website in Korean lunch box called Doshiraak (도시락). This is going to be good chance for you to review some Korean recipes and also to give you an idea of making your own lunch in a lunch box.

Check my recipes for the 2 other side dishes: rolled egg omelette and dried anchovy side dish, and make your own dosirak. Enjoy my recipe!!

Ingredients

1 bunch of broccoli (about 700 grams), salt, sugar, vinegar, and water

Directions

1. Make pickle juice first:
   Put 5 cups of water, ¼ cup of salt, ¼ cup of sugar, and ½ cup of vinegar into a pot and bring to a boil.
2. Separate the florets from the stems with a knife and cut them into bite sized pieces by cutting lengthwise into halves or quarters.
3. Remove the tough bottom ends of the stems, and skin off the rough parts. Then cut them into bite sized pieces.
4. Rinse and drain the broccoli florets and stems and put them into a strainer over a large bowl.
5. When the pickle juice boils, pour it over the broccoli little by little to blanch. The hot boiling juice will go through the strainer and gather in the bowl under the strainer.
6. Immerse the blanched broccoli into icy cold water to keep its bright green color. Strain it.
7. Put the broccoli into a glass jar and wait until the pickle juice cools down.
8. After the juice cools, pour it into the jar and close the lid.
9. Store it in the refrigerator.