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Korean Fried Cauliflower

A delightful vegetarian twist on the classic Korean fried chicken, featuring crispy cauliflower bites in a spicy-sweet glaze.

Ingredients

Scale
  • 1 head cauliflower (about 2 pounds, cut into 2” bite-sized pieces)
  • 1 cup cornstarch
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon kosher salt
  • 1 tablespoon white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 cups ice-cold soda water
  • 1 quart neutral oil for frying
  • ½ cup soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons honey
  • 2 tablespoons gochujang
  • ½ tablespoon gochugaru
  • 1 tablespoon rice vinegar
  • ¼ cup water
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. Prep the Cauliflower: Start by cutting the cauliflower into bite-sized florets and placing them on a tray.
  2. Make the Batter: In a large bowl, mix the cornstarch, flour, baking powder, salt, white pepper, garlic powder, and onion powder together. Gradually whisk in the ice-cold soda water until the batter is smooth; it should be slightly looser than pancake batter.
  3. Coat the Cauliflower: Add the cauliflower pieces into the batter and coat them generously.
  4. Heat the Oil: In a heavy-bottomed pot or Dutch oven, heat the neutral oil over medium-high heat until it reaches 375°F.
  5. Fry: Carefully drop the cauliflower pieces in one at a time, frying in batches for about 5-6 minutes or until crispy and golden brown. Drain them on a wire rack.
  6. Prepare the Sauce: In a small saucepan, combine the soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water. Heat until bubbling and slightly thickened.
  7. Glaze the Cauliflower: Brush the prepared sauce onto the crispy cauliflower and garnish with sesame seeds.
  8. Serve and Enjoy!: Dive straight into these crispy delights!

Notes

For a healthier option, you can bake the cauliflower instead of frying. Keep the batter cold for the crispiest result.

Nutrition

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