Spicy Quick Pickled Broccoli

Fill a large bowl with ice water and set aside.Cut the broccoli into uniform spears. Rinse, dry, add them to a large bowl and set aside.Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the broccoli to the rack, sprinkle it with salt and cover. Steam just until the broccoli is tender, about 4 minutes.Drain the broccoli and immediately add it to the bowl of ice water. Leave it for about 5 minutes, drain again and set aside to dry. (The ice water "shocks" the broccoli, with stops the cooking process and helps keep the color bright.)In a medium-sized mixing bowl, whisk the vinegar with the sesame oil, chili paste, garlic, and sugar. Pour this mixture into a heavy-duty zip-lock bag and add the broccoli. Seal the bag, removing as much air as possible and place it in a bowl (in case it leaks), in the refrigerator.Let the broccoli marinate for about 1 hour, drain and serve.