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Korean Fried Cauliflower Recipe

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4 from 9 reviews

Korean Fried Cauliflower is a crispy, flavorful appetizer featuring tender cauliflower florets battered and deep-fried to golden perfection, then tossed in a sweet and spicy Korean BBQ-inspired sauce. Garnished with green onions and sesame seeds, this dish offers a delectable fusion of American and Korean flavors that's perfect for sharing or as a tasty snack.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Cauliflower and Batter

  • 1 large head cauliflower, cut into bite-size florets
  • Canola oil, for frying
  • 1 cup all purpose flour (120g)
  • ½ cup cornstarch (56g)
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon baking powder
  • 1¼ cups ice cold club soda or sparkling water (300mL)

Sauce

  • ½ cup Korean BBQ Sauce (120mL)
  • ¼ cup honey (85g)
  • 2 tablespoons soy sauce (30mL)
  • 2 tablespoons gochujang (34g)
  • 1 teaspoon toasted sesame oil

Garnish

  • Thinly sliced green onions
  • White sesame seeds

Instructions

  1. Prepare the cauliflower: Cut 1 large head of cauliflower into bite-sized florets, ensuring pieces are uniform for even cooking and frying.
  2. Heat the oil: Pour canola oil into a heavy-bottomed pot or deep fryer and heat it to 350°F (175°C), ensuring the oil is hot enough for frying to achieve a crispy texture.
  3. Make the batter: In a large bowl, whisk together 1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon fine sea salt, ½ teaspoon black pepper, and 1 teaspoon baking powder. Gradually pour in 1¼ cups of ice cold club soda or sparkling water and whisk gently until the batter is smooth but not overmixed.
  4. Batter the cauliflower: Add the cauliflower florets to the batter, coating them evenly. Let the excess batter drip off to prevent clumping in the oil.
  5. Fry the cauliflower: Carefully lower battered cauliflower into the hot oil in batches to avoid overcrowding. Fry until golden brown and crisp, and the cauliflower is tender when pierced, about 4 to 5 minutes per batch. Use a slotted spoon to transfer fried florets onto a wire rack to drain excess oil. Repeat with remaining cauliflower.
  6. Prepare the sauce: In a small saucepan, combine ½ cup Korean BBQ sauce, ¼ cup honey, 2 tablespoons soy sauce, 2 tablespoons gochujang, and 1 teaspoon toasted sesame oil. Cook over medium-low heat, stirring often, until the sauce thickens slightly, approximately 3 to 5 minutes.
  7. Toss the cauliflower in sauce: Place the fried cauliflower in a large bowl and toss gently with just enough sauce to coat each piece without soaking it, maintaining crispiness.
  8. Garnish and serve: Transfer the sauced cauliflower to a serving platter. Garnish with thinly sliced green onions and a sprinkle of white sesame seeds. Serve immediately to enjoy the best texture and flavor.

Notes

  • Use ice cold club soda or sparkling water to create a light and airy batter that crisps well when fried.
  • Maintain oil temperature at 350°F for optimal frying results and to prevent greasy cauliflower.
  • Do not overcrowd the fryer; fry in batches to ensure even cooking and crispiness.
  • Adjust the amount of sauce according to preference to keep the cauliflower crispy rather than soggy.
  • Gochujang adds a spicy heat typical of Korean cuisine but can be adjusted or omitted for less spice.
  • Use a wire rack to drain fried florets; avoid paper towels which can steam and soften the coating.
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American, Korean

Find it online: https://avascooking.com/korean-fried-cauliflower-recipe/