Description
Korean Fried Cauliflower is a delightful and healthier alternative to the beloved Korean Fried Chicken. This recipe features crispy cauliflower florets enveloped in a flavorful batter and drizzled with a sweet-spicy gochujang sauce that will tantalize your taste buds. Perfect for any occasion, from parties to family dinners, this dish offers an exciting twist that appeals to vegetarians and non-vegetarians alike. With its irresistible crunch and vibrant flavors, Korean Fried Cauliflower is sure to be a hit at your table.
Ingredients
Scale
- 1 head cauliflower (about 2 pounds)
- 1 quart neutral oil for frying
- 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
- 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
Instructions
- Cut the cauliflower into bite-sized florets.
- In a mixing bowl, combine 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 in a deep frying pot to 375°F. Fry the cauliflower in small batches for about 5-6 minutes until golden brown and crispy. Drain on a wire rack.
- For the sauce, mix soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water in a saucepan over medium heat until bubbling and thickened.
- Brush sauce onto fried cauliflower and serve hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Side
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 5 pieces (150g)
- Calories: 290
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg