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.
Ingredients
- 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
Instructions
- Cut cauliflower into bite-sized florets and let them dry on a tray.
- In a mixing bowl, whisk together cornstarch, flour, baking powder, salt, white pepper, garlic powder, onion powder, and ice-cold soda water until smooth.
- Coat each cauliflower piece in the batter thoroughly.
- 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.
- 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.
- 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.