Description
A crispy, flavorful Korean Fried Cauliflower recipe featuring a light batter-fried cauliflower tossed in a spicy-sweet gochujang sauce, garnished with sesame seeds and green onions. Perfect as a delightful appetizer or snack with a satisfying crunch and bold Korean-inspired flavors.
Ingredients
Batter and Frying
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup seltzer water (or water)
- vegetable oil (for frying)
- 1 medium head cauliflower, cut into 1½-inch florets (about 4 cups)
Sauce and Garnish
- 3 tablespoons gochujang (Korean chili paste)
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prepare the Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and black pepper until evenly combined.
- Add Liquid: Slowly add the cold seltzer water (or regular water) while whisking continuously until the mixture is smooth and thick enough to coat the back of a spoon.
- Heat the Oil: Pour vegetable oil to a depth of about 2 inches into a Dutch oven or deep skillet and heat it to 350°F (175°C) for frying.
- Batter and Fry Cauliflower: Dip each cauliflower floret into the batter, allowing excess to drip off, then carefully place them in the hot oil in batches. Fry for 4 to 5 minutes until they turn golden and crispy. Remove with a slotted spoon and place on paper towel-lined plate or wire rack to drain.
- Optional Double Frying: Let the fried cauliflower cool for 5 minutes, then return to the hot oil and fry again for an additional 2 to 3 minutes to achieve extra crunchiness. Drain again.
- Prepare the Sauce: In a small saucepan over medium heat, combine gochujang, soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and toasted sesame oil. Stir frequently and simmer for 2 to 3 minutes until the sauce thickens slightly. Remove from heat.
- Toss Cauliflower in Sauce: Transfer the fried cauliflower to a large bowl and pour the warm sauce over it. Toss well to ensure all pieces are evenly coated.
- Garnish and Serve: Sprinkle the coated cauliflower with sesame seeds and thinly sliced green onions. Serve immediately for the best texture and flavor.
Notes
- Double frying the cauliflower enhances crispiness and texture but is optional.
- Use seltzer water for a lighter, airier batter.
- Gochujang can be substituted with a blend of chili paste and miso if unavailable.
- Ensure oil temperature stays around 350°F for even frying and to avoid greasy cauliflower.
- Serve immediately to enjoy maximum crispiness as the sauce may soften the coating over time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
