Korean Fried Cauliflower

Korean Fried Cauliflower is a delightful twist on the beloved Korean Fried Chicken! This recipe transforms humble cauliflower into a crispy, flavorful dish that’s perfect for any occasion. Whether you’re hosting a party, looking for a unique side dish, or simply craving something delicious, this Korean Fried Cauliflower will impress everyone at the table. The combination of a crunchy exterior and a sweet, spicy gochujang sauce makes it stand out as a must-try recipe.

Why You’ll Love This Recipe

• Crispy Texture: The wet batter creates an incredibly crispy exterior that keeps the cauliflower tender inside.
• Flavor Explosion: The sweet and spicy gochujang sauce adds a burst of flavor that elevates the dish.
• Versatile Dish: Enjoy it as an appetizer, side dish, or even as a main course with rice.
• Easy to Make: With simple steps and common ingredients, this recipe is accessible for all skill levels.
• Healthier Alternative: It offers a lighter option compared to traditional fried dishes without sacrificing flavor.

Tools and Preparation

To prepare Korean Fried Cauliflower efficiently, you’ll need some essential tools. Gathering these items before starting will make your cooking experience smoother.

Essential Tools and Equipment

• Deep frying pan or wok
• Mixing bowls
• Whisk
• Slotted spoon or spider strainer
• Wire rack

Importance of Each Tool

• Deep frying pan or wok: Provides even heat distribution for frying your cauliflower to perfection.
• Mixing bowls: Essential for combining your batter and sauce ingredients adequately.
• Slotted spoon or spider strainer: Helps retrieve the fried cauliflower without excess oil.

Ingredients

For the Cauliflower

• 1 head cauliflower (about 2 pounds, cut to bite-sized pieces)
• 1 quart neutral oil for frying (vegetable, peanut, avocado oil)

For the Batter

• 1 cup cornstarch
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon kosher salt
• 1 tablespoon white pepper (10g)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 cup ice cold soda water (adjust for batter consistency)

For the Sauce

• ½ cup soy sauce (low sodium)
• 3 tablespoons sugar (39g)
• 2 tablespoons honey (30ml)
• 2 tablespoons gochujang (30ml)
• ½ tablespoon gochugaru
• 1 tablespoon rice vinegar (15ml)
• ¼ cup water

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

How to Make Korean Fried Cauliflower

Step 1: Prepare the Cauliflower

Cut cauliflower into bite-sized florets and set them on a tray. This allows them to dry slightly while you prepare the batter.

Step 2: Mix the Batter

In a mixing bowl, combine all wet batter ingredients until smooth. The consistency should be slightly looser than pancake batter.

Step 3: Coat the Cauliflower

Add the cauliflower pieces into the batter. Mix well with your hands until every piece is fully coated in the batter.

Step 4: Frying Time

One by one, carefully take each cauliflower piece and allow excess batter to drip off before adding it to hot oil. Fry at 375°F for 5-6 minutes until they are crispy and golden brown. Ensure to maintain an oil temperature of at least 350°F; fry in smaller batches if necessary. Drain them on a wire rack to let excess oil drip off and season with salt.

Step 5: Prepare the Sauce

In a small saucepan over medium heat, combine all sauce ingredients. Stir until bubbling and thickened.

Step 6: Serve

Brush the thickened sauce onto your fried cauliflower pieces and garnish with scallions and sesame seeds if desired. Enjoy your flavorful Korean Fried Cauliflower!

How to Serve Korean Fried Cauliflower

Korean Fried Cauliflower makes a delightful dish that can be enjoyed in various ways. Whether as an appetizer or a main course, this crispy treat pairs well with numerous sides and sauces.

As a Snack or Appetizer

• Gochujang Dipping Sauce: Serve the cauliflower with a spicy gochujang sauce for an extra kick.
• Sesame Seeds: Sprinkle toasted sesame seeds on top for added crunch and flavor.

As a Main Dish

• Rice Bowl: Place the fried cauliflower over steamed rice and drizzle with soy sauce for a hearty meal.
• Tacos: Use the cauliflower as a filling in soft tortillas, topped with fresh veggies and cilantro.

With Fresh Vegetables

• Pickled Veggies: Pair with pickled radishes or cucumbers to balance the flavors of the dish.
• Salad: Serve alongside a fresh salad dressed with sesame vinaigrette for a light option.

How to Perfect Korean Fried Cauliflower

Getting your Korean Fried Cauliflower just right may require some tips and tricks to enhance its flavor and texture.

• Bold Preparation: Ensure the cauliflower is cut into uniform pieces for even cooking.
• Bold Temperature Control: Maintain oil temperature at 375F for optimal crispiness; adjust as needed while frying.
• Bold Batter Consistency: Adjust soda water to achieve a batter slightly looser than pancake batter for better adhesion.
• Bold Frying Technique: Fry in small batches to prevent the oil temperature from dropping too low, ensuring crispy results.
• Bold Seasoning: Don’t forget to season the finished cauliflower with salt immediately after frying for maximum flavor.

Best Side Dishes for Korean Fried Cauliflower

Korean Fried Cauliflower can shine even more when served with complementary side dishes. Consider these tasty options to round out your meal.

1. Steamed Rice: A simple side that absorbs the flavors of any dipping sauce.
2. Kimchi: This fermented side adds tanginess and depth, perfect alongside fried dishes.
3. Cucumber Salad: A refreshing salad that provides crunch and balances out spiciness.
4. Stir-Fried Bok Choy: Lightly sautéed bok choy adds a nutritious element alongside the fried cauliflower.
5. Miso Soup: A warm bowl of miso soup offers comfort and pairs beautifully with Asian flavors.
6. Noodle Salad: Cold noodle salads dressed with sesame oil can provide a delightful contrast in texture and taste.

Common Mistakes to Avoid

When making Korean Fried Cauliflower, it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.

• Skipping the batter consistency: If your batter is too thick, it won’t coat the cauliflower evenly. Aim for a consistency slightly looser than pancake batter for optimal coverage.
• Overcrowding the frying pan: Frying too many pieces at once lowers the oil temperature, leading to soggy cauliflower. Fry in small batches to maintain the right temperature.
• Not drying cauliflower thoroughly: Excess moisture on the cauliflower can cause the batter to slide off during frying. Pat dry with a paper towel before dipping into the batter.
• Ignoring oil temperature: If the oil is not hot enough, your cauliflower won’t become crispy. Use a thermometer to ensure it stays around 375F for perfect frying.
• Neglecting seasoning after frying: Failing to season immediately after frying means less flavor. Sprinkle salt on the hot cauliflower right after draining for maximum taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Korean Fried Cauliflower in an airtight container.
• It will stay fresh for up to 3 days in the fridge.

Freezing Korean Fried Cauliflower

• Freeze portions in a single layer on a baking sheet before transferring them to a freezer-safe bag.
• It can last up to 2 months in the freezer but may lose some crispiness upon reheating.

Reheating Korean Fried Cauliflower

• Oven: Preheat your oven to 375F and bake for 10-15 minutes until heated through and crispy.
• Microwave: Heat on high for 1-2 minutes, but be aware that this may make them softer rather than crispy.
• Stovetop: Reheat in a skillet over medium heat with a splash of oil for about 5 minutes, turning occasionally for even heating.

Frequently Asked Questions

How do I ensure my Korean Fried Cauliflower is crispy?

To achieve a crispy texture, ensure your oil is hot enough before frying and avoid overcrowding the pan.

Can I use gluten-free flour in Korean Fried Cauliflower?

Yes, you can substitute all-purpose flour with gluten-free flour or cornstarch for those needing gluten-free options while keeping a similar texture.

What other sauces can I use with Korean Fried Cauliflower?

Feel free to experiment with various sauces like sweet chili sauce or teriyaki glaze if you’re looking for different flavor profiles beyond gochujang.

How do I make Korean Fried Cauliflower spicy?

You can increase the amount of gochugaru or add sliced fresh chilies when preparing your sauce for an extra kick of heat.

Final Thoughts

Korean Fried Cauliflower is not only a delicious alternative to fried chicken but also offers versatility in flavor and presentation. You can customize it with different sauces or toppings like sesame seeds or scallions. This recipe is perfect as an appetizer or side dish, making it an excellent choice for gatherings or family dinners. Give it a try and enjoy its delightful crunch!

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Korean Fried Cauliflower

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• Author: Sofia
• Total Time: 40 minutes
• Yield: Serves approximately 4

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Description

Korean Fried Cauliflower offers a delightful and crispy twist on the classic Korean Fried Chicken, making it an irresistible dish for any gathering. This recipe transforms fresh cauliflower into a flavorful treat, enveloped in a crunchy batter and glazed with a sweet and spicy gochujang sauce. Perfect as an appetizer, side dish, or even a main course, this dish is sure to impress with its bold flavors and satisfying texture. Whether you’re hosting a party or simply craving something delicious, this Korean Fried Cauliflower will become a favorite at your table.

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Ingredients

Scale 1x2x3x

• 1 head cauliflower (about 2 pounds)
• 1 quart neutral oil (vegetable, peanut, avocado)
• 1 cup cornstarch
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon kosher salt
• 1 tablespoon white pepper (10g)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 cup ice cold soda water (adjust for batter consistency)
• ½ cup soy sauce (low sodium)
• 3 tablespoons sugar (39g)
• 2 tablespoons honey (30ml)
• 2 tablespoons gochujang (30ml)
• ½ tablespoon gochugaru
• 1 tablespoon rice vinegar (15ml)
• ¼ cup water
• 2 tablespoons fresh parsley, finely chopped

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Instructions

1. Cut cauliflower into bite-sized florets and let them dry on a tray.
2. In a mixing bowl, whisk together cornstarch, flour, baking powder, salt, white pepper, garlic powder, onion powder, and ice-cold soda water until smooth.
3. Coat each cauliflower piece in the batter thoroughly.
4. Heat oil to 375°F in a deep frying pan. Fry coated cauliflower in small batches for 5-6 minutes until golden brown and crispy. Drain on a wire rack.
5. In a saucepan over medium heat, combine soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water to create the sauce until bubbling and thickened.
6. Brush the sauce onto fried cauliflower pieces and garnish with fresh parsley before serving.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer/Main
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: Approximately 150g
• Calories: 330
• Sugar: 8g
• Sodium: 620mg
• Fat: 20g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg

Keywords: For extra crunchiness, ensure the oil is hot enough before frying. You can adjust the spiciness by adding more gochujang or fresh chilies to the sauce. For gluten-free options, substitute all-purpose flour with gluten-free flour or additional cornstarch.