Recipe: Cauliflower Stir-Fry with Pickled Carrot Ribbons
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I partnered with Bibigo USA to create an easy, no-brainer recipe using their Bibigo Original Korean BBQ Sauce—a super convenient marinade for that bulgogi flavor that I love. The sauce is delicious as a meat marinade, but in this quick recipe, I combined it with cauliflower, which acts as an immediate flavor sponge without any marinating time.
Almost everyone owns a vegetable peeler but doesn’t realize its versatility. Using this common kitchen gadget to shave a carrot into super thin “ribbons” means you can make a quick pickle to complement the tender stir-fried cauliflower. This recipe produces more than enough pickled carrot for 1 serving; store the rest in a jar in the fridge and enjoy it over the next couple days!
How to Make Cauliflower Stir-Fry with Pickled Carrot Ribbons
Ingredients For the Stir-Fry:
6–7 medium cauliflower florets, stems included
3 tbsp Bibigo Original Korean BBQ Sauce
1 tbsp coconut oil (or peanut/vegetable oil)
1/2 cup water
Ingredients for the Pickle
1 carrot
4 tsp sugar
1/4 cup rice vinegar
1/4 cup hot water
salt
For Serving
1 cup cooked rice
scallions, finely sliced
sesame seeds
Procedure
Prepare quick-pickled carrot ribbons. Using a vegetable peeler, remove rough outer skin of carrot and discard. Continue using the vegetable peeler to shave thin “ribbons” of carrot. Rotate as necessary until reaching the core of the carrot. (Feel free to snack on the carrot core!)
In a small bowl, combine 1/4 cup hot water (does not need to be boiling; hot tap water is fine) and sugar; mix until sugar is dissolved. Mix in rice vinegar and a pinch of salt. Add carrot ribbons and allow to marinade while you prep the rest of the dish, tossing occasionally to make sure the pickling liquid coats the carrot.
Chop cauliflower florets into small pieces, about 1/4-inch to 1/2-inch in size.
Heat up a wok (or non-stick skillet) on high. When the wok is very hot, carefully swirl in oil, then add chopped cauliflower. Stir-fry constantly for 2 minutes until the edges char slightly. Add Bibigo Original Korean BBQ Sauce and stir thoroughly to combine. Lower heat to medium and add 1/2 cup water; continue stirring until water is evaporated and cauliflower is slightly tender.
To serve, scoop cauliflower over cooked rice and add some carrot ribbons. Sprinkle scallions and sesame seeds for garnish.
Thank you so much to Bibigo USA for sponsoring this recipe! For more recipe ideas and to learn more about their products, visit their website!