That was 36 years ago, in a United States that is much different from what it is now. We were, at the time, one of two Korean families living in a small suburb of Chicago, and I'm guessing, although I don't have a clear recollection, that other people's food was not as stinky as ours? In the area where we live now, there are lots of "stinky" ethnic foods, and no one seems to mind, although I did read an article which stated that the #1 pet peeve of people in the work place was smelling "stinky ethnic food" in the lunch room. My guess is that the lunch room haters would hate our family as our family, LOVES garlic. Husband and daughters can eat special Korean marinated garlic cloves WHOLE and they chomp it and munch it down. They love anything garlic - garlic pasta, garlic bread, and this dish, garlic broccoli.
It's my own invention - and it's easy enough to play around with. I use sliced garlic and partially steamed broccoli to make a quick an easy side.
2-3 broccoli crowns
10 cloves of garlic thinly sliced
2 tablespoons olive oil, or vegetable oil if you want a less "Italian feel"
Salt and Pepper to taste.
Wash broccoli and break into small pieces. Place in a microwaveable bowl. Add 3 T of water and cover tightly with saran wrap. Microwave on high for 1 minute.
Heat 2 tablespoons of olive oil in a heavy skillet. When add garlic and saute over medium heat. Be careful not to scorch the garlic - because nothing tastes WORSE than burnt garlic. Slowly saute until garlic is slightly golden and oil is flavored with the garlic. Toss in steamed broccoli. Season with salt and pepper.