Description
This Korean Fried Cauliflower recipe offers a crispy, flavorful twist on a classic vegetable dish. The cauliflower is battered and deep-fried to golden perfection, then tossed in a spicy and tangy Korean-inspired sauce featuring gochujang, soy sauce, and mirin. It makes an excellent appetizer or side dish, perfect for those craving a vegetarian version of Korean fried chicken flavors.
Ingredients
Scale
For the Cauliflower and Batter
- 2 pounds cauliflower (about 1 large head)
- Canola or peanut oil (for frying)
- 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
For the Sauce
- 2 tablespoons oil (canola, peanut, or vegetable oil)
- 1 small shallot (finely minced)
- 7 garlic cloves (minced)
- 3 dried red chili peppers (optional)
- 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
Instructions
- Prepare the batter and cauliflower: In a large bowl, combine potato starch, cake flour, baking soda, salt, and white pepper. Mix well. Slowly whisk in 3/4 cup water and 1 teaspoon sesame oil until a smooth batter forms. Separate the cauliflower into bite-sized florets and pat dry to remove excess moisture.
- Heat the oil for frying: In a deep pot or deep-fryer, heat canola or peanut oil to 350°F (175°C). Make sure there is enough oil to submerge the cauliflower pieces fully for deep-frying.
- Batter and fry the cauliflower: Dip each cauliflower floret into the batter, ensuring it is fully coated. Carefully place them into the hot oil in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels.
- Prepare the sauce: In a large skillet or wok, heat 2 tablespoons oil over medium heat. Add minced shallot, garlic, and dried red chili peppers (if using). Sauté until fragrant and scallion-like, about 2 minutes. Stir in soy sauce, 2 tablespoons water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Simmer the sauce for 3-5 minutes, letting it thicken slightly and flavors meld.
- Toss cauliflower in sauce: Add the fried cauliflower florets to the skillet with the sauce. Toss gently but thoroughly to coat each piece evenly. Heat together for 1-2 minutes to allow the sauce to cling to the cauliflower.
- Serve: Transfer the coated fried cauliflower to a serving dish. Optionally, garnish with sesame seeds or chopped green onions for added flavor and presentation. Serve immediately while hot and crispy.
Notes
- Use neutral oils like canola or peanut oil for frying to maintain a clean taste and high smoke point.
- Ensure cauliflower is dry before battering to achieve maximum crispiness.
- Adjust the heat level by adding or omitting dried red chili peppers according to taste.
- This dish is best served fresh to maintain the crispy texture.
- Gochujang adds a key authentic Korean spicy flavor, but you can substitute with another chili paste if unavailable.
