Kimchi Cauliflower Stir-Fry
A quick and zesty vegetable dish combining tender cauliflower florets with tangy kimchi. This simple stir-fry comes together in minutes and delivers a pleasant crunch paired with the fermented brightness of kimchi.
Story
A simple weeknight dish that brings together the best of two worlds—crisp-tender cauliflower and punchy kimchi. The key is to not overcook the cauliflower during blanching; it should still have a slight bite.
Ingredients
cauliflower
1 small head (about 400g), cut into florets
kimchi
1 cup (150g), drained and chopped
vegetable oil
2 tablespoons
garlic
2 cloves, minced
salt
1/2 teaspoon
green onion
2 stalks, sliced (optional garnish)
Instructions
1
Blanch the cauliflower
Bring a pot of salted water to a boil. Add cauliflower florets and cook for 2-3 minutes until they turn bright and are just shy of tender. Drain well and set aside.
2
Start the stir-fry
Heat oil in a wok or large skillet over medium-high heat. Add minced garlic and cook for about 30 seconds until fragrant, then add the blanched cauliflower.
3
Add kimchi and season
Toss the cauliflower in the hot oil for about 1 minute. Add the chopped kimchi and stir-fry together for another 2 minutes until heated through.
4
Finish and serve
Sprinkle in the salt and give everything a final toss. Remove from heat and garnish with sliced green onion if desired. Serve immediately.
