Description
Enjoy the bold flavors of Korean cuisine with this delicious Korean Fried Cauliflower recipe. Crispy fried cauliflower florets are coated in a savory and slightly spicy Korean sauce, creating a mouthwatering dish that is perfect as an appetizer or main course.
Ingredients
Scale
Cauliflower:
- 1 medium head cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup cold sparkling water
- vegetable oil for frying
Korean Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon brown sugar
Garnish:
- sliced green onions
- toasted sesame seeds
Instructions
- Prepare the Batter: In a large bowl, whisk together flour, cornstarch, baking powder, salt, and garlic powder. Gradually whisk in cold sparkling water until a smooth batter forms.
- Fry the Cauliflower: Heat oil in a skillet to 350°F. Dip cauliflower florets in batter, then fry in batches until golden brown and crispy.
- Make the Korean Sauce: In a saucepan, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and brown sugar. Simmer until slightly thickened.
- Coat the Cauliflower: Toss fried cauliflower in the sauce until evenly coated.
- Garnish and Serve: Garnish with green onions and sesame seeds. Serve hot.
Notes
- For a gluten-free version, use a gluten-free flour blend and tamari instead of soy sauce.
- Adjust gochujang to taste for more or less heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 10g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
