Spicy peanut broccolini (Korean style)

Inspired by a Yotam Ottolenghi recipe, this broccolini side takes bold, vibrant flavours in a fascinatingly fused direction. Korean spice meets a Thai-style creamy, nutty peanut sauce, all brought to life by a Japanese-inspired chilli crunch. The results? A sauce that’s equal parts fiery, savoury, and indulgently rich. We’ve used broccolini here because we love the way it stays perfectly tender-crisp, soaking up every layer of flavour (and also makes a really pretty photo), but you don’t have to play by our rules – truly, most any veg will do.

It’s ideal as a quick weeknight side, and makes a standout addition to BBQ spreads, or it can easily become the punchy green hero of your nourish bowls and sidekick to your weeknight proteins of choice. It’s an all rounder you definitely want to have in your arsenal, just imagine making the humble green veg the stand out dish at your next dinner party… dream big home cheffies, here’s your chance.

A Brief History: How We Got Broccolini

Despite its appearance, broccolini isn’t simply young broccoli. It’s a hybrid of broccoli and Chinese gai lan (Chinese broccoli), developed in the early 1990s by the Japanese Sakata Seed Company. Originally called “Aspabroc” (due to its asparagus-like stems), it quickly gained popularity for its sweeter, more delicate flavour and elegant look. Today, broccolini is loved for its versatility in stir-fries, salads, and fusion dishes, offering a slightly milder and more tender alternative to traditional broccoli. Move over broccoli, there’s a new leany broc in town and it’s making you look basic over there!

“Broccolini is proof that sometimes, the simplest crossbreeds create the most delightful surprises — like jazz in vegetable form.”

yotam ottolenghi

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Why You’ll Make Spicy Peanut Broccolini on Repeat

This dish hits that perfect balance of fast, healthy, and incredibly satisfying. The creamy peanut sauce, spiked with gochujang and a dash of salty soy, clings to every floret and stem. It transforms simple greens into something crave-worthy. Plus, it’s endlessly adaptable — you can serve it hot as a side, cold as a salad, or bulk it up with proteins for a main dish. The bold umami flavours, with a subtle heat and nutty richness, make it one of those recipes you’ll find yourself turning to again and again when you want veggies that don’t taste like an afterthought.

Also Read: Blackened salmon with burnt lemon butter

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Substitutions for Peanut Butter

Whether you’re out of peanut butter, can’t face another peanut sauce or just want to switch things up, you can happily use any of these alternatives for a super tasty result.

1. Almond butter – A slightly sweeter, milder option that pairs well with Korean spices.
2. Cashew butter – Smooth, creamy, and with a subtle sweetness, it creates a luxurious sauce.
3. Tahini – For a sesame-forward flavour that complements the toasted sesame oil.
4. Sunflower seed butter – Nut-free but rich and creamy, great for allergies.
5. Miso paste + a splash of oil – Not a nut butter, but offers a deep umami substitute in a pinch.

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Not feeling keeny on the broccolini…

Can’t find broccolini, not a fan or just made this so many times you’re in the mood for something different. Why not try these fantastic substitutes?!

1. Tenderstem broccoli – The closest in taste and texture.
2. Gai lan (Chinese broccoli) – Slightly more bitter but delicious with a rich sauce.
3. Asparagus – Its sweet, grassy flavour works well with peanut-based sauces.
4. Green beans – Crunchy and fresh, they hold up to bold flavours.
5. Baby bok choy – Softer texture but soaks up sauces beautifully when stir-fried.
6. Cauliflower – broccolis extremely versatile younger sister.
7. Deep fried eggplant – Yes we know it’s naughty but there’s really only one way to enjoy this vegetables wouldn’t you agree?
8. Carrots – keep it fresh, sweet, healthy and orange!

You can definitely use this sauce with simple proteins like fish, chicken, or tofu — it’s super versatile. But today, I’m celebrating the plant kingdom. It’s always great to have an easy, flavour-packed go-to for vegetable sides, and this one delivers. That said, feel free to mix it up however you like — the sauce plays well with just about everything.

Loving peanut sauce and fresh veg? Try our rocking rice paper rolls with peanut sauce

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Top 5 Tips for Cooking Broccolini

If you’re feeling a bit fancy, roasting or grilling the broccolini adds amazing depth and charred flavour. That said, I usually reach for this recipe when I’m short on time — steaming or blanching gets it on the table in under 15 minutes, which I’m always grateful for. But hey, you do you, boo! If you’ve got the time, let that glorious extra flavour shine.

1. Steam it your way – I’m a classic kind of cooking girl, so I usually steam mine in the microwave. It’s quick, clean, and keeps the broccolini vibrant and crisp-tender.
2. Blanch for bright green and crunch – Drop broccolini into boiling salted water for 1–2 minutes, then straight into an ice bath. This locks in that gorgeous colour and perfect texture.
3. Dry it thoroughly – Whether steaming or blanching, make sure to pat your broccolini dry before saucing or seasoning. Excess water dilutes flavour and makes sauces slip right off.
4. Garnish for contrast – A sprinkle of sesame seeds, fresh herbs, or a squeeze of lime adds crunch and brightness to balance rich sauces.
5. Season at every step – Salt your blanching water, taste your sauce, and adjust the final dish. Layers of flavour make all the difference.

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Enhancing the Recipe: A Few Secrets

This dish is all about simple ingredients working hard — each one brings something essential to the table. From the nutty richness of peanut butter to the umami kick of gochujang and the fresh crunch of broccolini, every element earns its place.

Gochujang (Korean Chilli Paste): A fermented red chilli paste that brings sweet heat and deep umami. Look for gochujang with a short ingredient list (chilli powder, glutinous rice, fermented soybeans). You can usually find this in your local supermarket these days but you will also find it in Asian grocery stores.

Tamari: A gluten-free alternative to soy sauce, tamari has a richer, less salty flavour. Ideal for stir-fries and sauces where you want depth without overwhelming saltiness. Choose naturally brewed varieties for the best taste.

Nut Butters: Whether using peanut, almond, or cashew butter, opt for natural versions with no added sugars or oils. Stir well before using to combine any separated oils. Smooth versions coat vegetables better, while chunky can add texture.

Kaffir Lime Leaves: These aromatic leaves add a citrusy, floral note often found in Southeast Asian dishes. Fresh leaves are best, but frozen works too. Tear or bruise them before adding to release their oils. Alternatives: If unavailable, substitute with a combination of lime zest and a few drops of lime juice for a similar bright note, or use makrut lime powder in small amounts.

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Did you make this recipe

Fantastic! I’d love to hear how it turned out for you. Was it a delightful dinner time side kick a new favourite meal? Share your creations by tagging @thetastyspoonful on Instagram and using the hashtag #thetastyspoonful so we can see what you’re cooking up.

Craving more fusion flavours? Try these next:

• Rocking Rice Paper Rolls with Peanut Rayu Sauce
  Fresh, crisp rice paper rolls paired with a spicy, nutty peanut rayu sauce — a perfect light meal or snack.
• Cheat’s Dan Dan Noodles
  A quick and flavour-packed noodle dish with a rich, spicy, nutty sauce ready in under 30 minutes.
• Incredible 5-Minute Asian Cucumber Salad
  A refreshing, tangy salad that balances out bold dishes with a cool, crisp crunch.
• Warm Tofu and Broccoli Rice Bowls
  A nourishing bowl of tender tofu, crisp broccoli, and savoury sauce — comforting and satisfying.

Want more? Follow along on Instagram to stay in the loop or come say hi at a farmers market near you soon — we’d love to meet you!