Description
This Korean Fried Cauliflower recipe offers a delightful twist on traditional fried dishes by using cauliflower instead of meat. The cauliflower is coated in a crispy batter made with potato starch and cake flour, then deep-fried until golden and crunchy. Tossed in a flavorful sauce made from soy sauce, garlic, mirin, gochujang, and other classic Korean ingredients, this dish is a perfect balance of spicy, sweet, and tangy flavors, ideal for a snack, appetizer, or main course. It serves 4 to 6 people and combines an addictive crunch with a delicious, vibrant glaze.
Ingredients
Scale
Vegetables
- 2 pounds cauliflower (about 1 large head)
- 1 small shallot (finely minced)
- 7 garlic cloves (minced)
- 3 dried red chili peppers (optional)
Batter
- 1/2 cup potato starch
- 10 tablespoons cake flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 3/4 cup water
- 1 teaspoon sesame oil
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons water
- 2/3 cup mirin
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon gochujang
- 1 tablespoon Dijon mustard
For Frying
- Canola or peanut oil (for frying)
- 2 tablespoons oil (canola, peanut, or vegetable oil)
Instructions
- Prepare the Cauliflower: Cut the cauliflower into bite-sized florets, making sure they are roughly uniform in size to ensure even cooking.
- Make the Batter: In a bowl, whisk together potato starch, cake flour, baking soda, salt, and white pepper. Gradually add 3/4 cup water and 1 teaspoon sesame oil, stirring until you have a smooth batter with no lumps.
- Heat Oil for Frying: In a deep frying pan or wok, heat enough canola or peanut oil to 350°F (175°C) for deep frying. Use a thermometer to maintain the temperature for best results.
- Fry Cauliflower: Dip the cauliflower florets into the batter, allowing excess to drip off, and carefully lower them into the hot oil. Fry in batches to avoid overcrowding, cooking each batch for about 4–5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Prepare the Sauce Base: In a separate skillet or wok, heat 2 tablespoons of oil over medium heat. Add finely minced shallots, minced garlic, and dried red chili peppers (if using). Sauté them until fragrant, about 2 minutes.
- Add Sauce Ingredients: Stir in soy sauce, 2 tablespoons water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Bring the mixture to a simmer, stirring regularly until well combined and slightly thickened, about 3–5 minutes.
- Toss Fried Cauliflower in Sauce: Add the fried cauliflower to the sauce pan and toss thoroughly so each floret is coated in the spicy-sweet glaze. Cook for another 1–2 minutes to heat through and meld flavors.
- Serve: Transfer to a serving plate and enjoy hot as an appetizer or main dish alongside steamed rice or your favorite Korean sides.
Notes
- For extra crispiness, double-fry the cauliflower by frying it once until light golden, then frying again for 1–2 minutes for a crunchier texture.
- Adjust the amount of gochujang and dried chili peppers to control the spice level according to your preference.
- Use a neutral oil with a high smoke point like canola or peanut oil for frying to avoid burning.
- This recipe can be made vegan by ensuring that the cake flour used does not contain any animal products.
- Serve immediately after tossing in sauce to maintain the crisp texture of the cauliflower.
