Korean Fried Cauliflower
A delightful twist on classic fried snacks, featuring crispy battered cauliflower with a sweet and spicy Korean sauce.
Ingredients
For the Cauliflower
- 1 head cauliflower (about 2 pounds, cut into 2" bite-sized pieces) Use fresh, high-quality cauliflower for the best texture and flavor.
- 1 cup cornstarch
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking powder
- 1 tablespoon kosher salt
- 1 tablespoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 cups ice-cold soda water Adjust to achieve a batter slightly looser than pancake batter.
- 1 quart neutral oil for frying (vegetable, peanut, or avocado oil)
For the Sauce
- 0.5 cup soy sauce (low sodium) Kikkoman’s Low Sodium Soy Sauce is recommended.
- 3 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons gochujang (Korean chili paste)
- 0.5 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon rice vinegar
- 0.25 cup water
- 1 teaspoon sesame seeds (for garnish)
Instructions
Preparation
- Cut the cauliflower into bite-sized florets and set them aside on a tray.
- In a large bowl, whisk together the cornstarch, flour, baking powder, salt, white pepper, garlic powder, and onion powder.
- Gradually pour in the ice-cold soda water, mixing until the batter is smooth but slightly looser than pancake batter.
- Place the bowl over a larger bowl of ice to keep it cold while you work.
Frying
- Add the cauliflower pieces into the batter, and mix gently until fully coated.
- Heat the neutral oil in a deep pot over medium-high heat until it reaches 375°F (190°C).
- Carefully drop a few pieces of cauliflower into the hot oil and fry each batch for 5-6 minutes, turning occasionally until crispy and golden brown.
- Use a slotted spoon to remove the cauliflower pieces and drain on a wire rack, immediately sprinkling with kosher salt.
Making the Sauce
- In a small saucepan, combine soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water.
- Mix over medium heat until bubbling and thickened — about 5 minutes.
Final Steps
- Brush the sauce onto the crispy cauliflower and sprinkle with sesame seeds.
- Serve hot and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Best enjoyed fresh. For reheating, use the oven to retain crunch.