Description
Korean Fried Cauliflower is a delicious vegetarian appetizer featuring crispy golden cauliflower florets tossed in a spicy, sweet, and tangy gochujang-based sauce. This recipe combines a light, crunchy batter with rich Korean chili paste flavors, garnished with toasted sesame seeds and fresh green onions for an irresistible snack or starter.
Ingredients
Scale
Cauliflower and Batter
- 1 medium head cauliflower, cut into bite-sized florets
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 3/4 cup cold water (plus more as needed)
- Vegetable oil for frying (at least 2 inches deep)
Korean Sauce
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Garnish
- Toasted sesame seeds
- Chopped green onions
Instructions
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, and salt. Gradually add cold water, stirring continuously until a smooth and slightly thick batter forms. Add a little more water if needed to achieve the right consistency.
- Heat the oil: Pour vegetable oil into a deep pan to a depth of about 2 inches. Heat the oil to 350°F (175°C), ensuring it is hot enough for frying the cauliflower evenly and crisply.
- Fry the cauliflower: Dip each cauliflower floret into the batter, allowing the excess to drip off. Carefully lower the battered florets into the hot oil in batches to avoid overcrowding. Fry for 4 to 5 minutes or until the batter is golden and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
- Make the Korean sauce: In a small saucepan, combine gochujang, soy sauce, rice vinegar, honey (or maple syrup), brown sugar, sesame oil, minced garlic, and grated ginger. Simmer over medium heat for 2 to 3 minutes until the sauce slightly thickens and flavors meld together.
- Toss and garnish: Place the fried cauliflower in a large bowl and pour the warm sauce over it. Toss gently to coat each piece thoroughly. Garnish with toasted sesame seeds and chopped green onions. Serve immediately while hot and crispy.
Notes
- For a healthier baked option, roast batter-coated cauliflower at 425°F (220°C) for 25 to 30 minutes, flipping halfway through.
- Add extra honey to the sauce if you prefer a sweeter flavor profile.
- This dish works great as an appetizer, a snack, or served over steamed rice for a more substantial meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean-Inspired
