Description
Korean Fried Cauliflower is a delicious vegetarian appetizer featuring crispy, golden cauliflower florets coated in a light batter and tossed in a spicy, savory gochujang sauce. This Korean-inspired dish offers a perfect balance of heat, sweetness, and tang, ideal for snacking or serving as a flavorful starter.
Ingredients
Scale
For the Cauliflower Batter
- 1 medium head cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold water
- Vegetable oil, for frying
For the Sauce
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Optional Toppings
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Slowly add the cold water while whisking until a smooth, uniform batter forms without lumps.
- Heat the oil: Pour about 2 inches of vegetable oil into a deep pan or pot and heat over medium-high heat until it reaches 350°F (175°C), which is ideal for deep frying.
- Fry the cauliflower: Dip each cauliflower floret into the batter, allowing any excess to drip off. Carefully place them into the hot oil in batches to avoid overcrowding. Fry for 3 to 4 minutes until the florets are golden brown and crisp on the outside. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Make the sauce: While frying, combine the gochujang, soy sauce, rice vinegar, honey (or brown sugar), sesame oil, minced garlic, and grated ginger in a small saucepan. Bring to a gentle simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly.
- Toss cauliflower in sauce: Once all the cauliflower is fried, transfer it to a large bowl and pour the warm sauce over it. Toss thoroughly to evenly coat every piece with the spicy-sweet glaze.
- Serve garnished: Immediately serve the Korean fried cauliflower garnished with optional sesame seeds and sliced green onions for added texture and flavor.
Notes
- For an extra-crispy texture, double-fry the cauliflower by letting it rest for 5 minutes after the first fry, then frying again for 1 to 2 minutes.
- Adjust the amount of gochujang in the sauce to suit your preferred spice level.
- You can substitute honey with brown sugar or maple syrup for a vegan-friendly alternative.
- Ensure oil temperature stays steady at 350°F to avoid soggy or oily cauliflower.
