Sunday, February 22, 2009

Cauliflower Stir-fry

콜리플라워 볶음

Cauliflower became known to Koreans probably less than ten years ago. When new ingredients are introduced to a different culture, our moms ingeniously come up with what looks like an authentic delicious home-style dish and yet a totally new addition to our diet. I learned this recipe from a Korean family I used to live with in my first year in New York. The family was visiting the US for one year from Korea. The mom told me that when she first saw cauliflower for the first time in a grocery market [in Korea] few years ago, all the moms in the store surrounded the cauliflower stand and discussed how they could cook this strange-looking vegetable for their family. I am sure they had a heated discussion. This recipe was one of the winners. I particularly like this dish because it requires the least amount of seasoning and is true to the ingredient's original flavor.


For 3 servings

oil for the pan
sesame oil (1 tbl)
garlic (3 tbl or more the better, minced)
cauliflower (1/2 head)
bell pepper (1/4, red, yellow, green)
carrot (1, sliced)
scallion (1 stalk, chopped)
black sesame seeds (1 tbl)
salt (1 tbl or to taste)




1.
Mince garlic and set aside.

2.
Prepare vegetables and set aside.

3.
Oil the pan with olive oil or sesame oil.

4.
Add the minced garlic first and stir fry until golden, and add the remaining vegetables. Season the vegetables with salt and a little bit of sesame oil. Sprinkle with black sesame seeds before serving.

5 comments:

Anonymous said...

Hey Migi, come on, you don't need a recipe for cauliflower stir fry!!! Anyone can do it, eyes closed. And kimchi? I can buy it in the Asian food market. :) Hey, where is the tofu soup? Just kidding, just kidding. You are doing a great job. Keep it up. Want to open a restaurant? Can't wait to come to SF to see how you cook. Hope all is well. Take care. Deva

Migi said...

Hey Deva, Thanks for stopping by. I have couple of tofu soup recipes here for you :D http://www.koreanhomecooking.com/2008/06/kimchi-soft-tofu-soup.html

BrusselsSprout_Katharine said...

Thank you for this recipe! Cauliflower is in season now and we have some in the kitchen, but I've only been craving banchan. I was wondering what to do with it! Thanks :)

Migi said...

Hey there, thanks for the comment. I didn't know cauliflower is in season now. If you live in California, I guess you easily forget what's in season and what's not since most of fruits and vegetables are in season most of time :)

Roy Hallock said...

Great recipe! Actually, I made this earlier because I can't wait to eat this. And after I cooked this recipe the taste of it is very fantastic! I will definitely make this again and I will also add this to my cook book.

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