Description
This Korean Fried Cauliflower recipe offers a crispy, flavorful twist on a classic favorite. Cauliflower florets are dipped in a seasoned batter then fried to golden perfection, and finally tossed in a spicy, tangy gochujang sauce. It’s a delightful vegetarian appetizer or main course bursting with Korean-inspired flavors, perfect for those craving a crunchy, savory snack or meal.
Ingredients
Scale
Cauliflower and Batter
- 1 medium head cauliflower (cut into bite-sized florets)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold sparkling water
- Vegetable oil for frying
Sauce and Garnish
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey or maple syrup
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 green onions (sliced)
Instructions
- Prepare the batter: In a large mixing bowl, whisk together flour, cornstarch, baking powder, garlic powder, salt, and black pepper. Gradually add cold sparkling water while whisking until the batter is smooth and slightly thick.
- Heat the oil: Pour vegetable oil into a deep skillet or heavy pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy to ensure proper frying temperature.
- Fry the cauliflower: Dip cauliflower florets one at a time into the batter, allowing excess to drip off. Carefully place them into the hot oil in batches, avoiding overcrowding. Fry for 4–5 minutes or until golden brown and crispy on all sides. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Make the sauce: While frying, combine gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil in a small saucepan. Simmer over medium heat for 3–4 minutes, stirring frequently, until the sauce thickens slightly.
- Toss cauliflower in sauce: Transfer the fried cauliflower to a large bowl. Pour the warm sauce over the florets and toss gently but thoroughly to coat each piece evenly.
- Garnish and serve: Sprinkle toasted sesame seeds and sliced green onions over the coated cauliflower. Serve immediately, ideally with steamed rice or as a standalone appetizer.
Notes
- For a lighter alternative, bake the battered cauliflower at 425°F (220°C) for 25–30 minutes, flipping halfway through before tossing in the sauce.
- Adjust the spice level by adding more gochujang for heat or reducing it for milder flavor.
- Serve this dish with steamed rice or as a delicious appetizer for gatherings.
