Description
This Korean Fried Cauliflower recipe offers a deliciously crunchy, flavorful alternative to traditional fried chicken, featuring a crispy batter enhanced with a spicy, tangy Korean-inspired sauce made with gochujang, soy sauce, and mirin. Perfect as a snack or main dish, it combines the satisfying texture of deep-fried cauliflower with lovely umami and heat for a crowd-pleasing vegetarian option.
Ingredients
Scale
Cauliflower and Batter
- 2 pounds cauliflower (about 1 large head), cut into florets
- 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
Sauce and Aromatics
- 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 Cauliflower: Wash and cut the cauliflower into bite-sized florets. Set aside.
- Make the Batter: In a large bowl, combine potato starch, cake flour, baking soda, salt, and white pepper. Stir in water and sesame oil until the batter is smooth and slightly thick enough to coat the florets evenly.
- Heat Oil for Frying: Pour enough canola or peanut oil into a deep pot or deep-fryer to submerge the cauliflower pieces. Heat the oil to about 350°F (175°C).
- Fry Cauliflower: Dip cauliflower florets into the batter, fully coating them, then carefully add them to the hot oil in batches to avoid overcrowding. Fry until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Prepare Sauce Base: Heat 2 tablespoons of oil in a skillet over medium heat. Add minced shallot, garlic, and dried red chili peppers (if using). Sauté until fragrant and shallot is translucent, about 2-3 minutes.
- Combine Sauce Ingredients: Add soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard to the skillet. Stir well and simmer for 3-5 minutes until slightly thickened.
- Toss Cauliflower in Sauce: Add the fried cauliflower to the sauce in the skillet. Toss gently to coat all pieces evenly with the spicy Korean sauce.
- Serve: Transfer the coated cauliflower to a serving platter. Serve immediately while hot and crispy.
Notes
- For extra crispiness, double fry the cauliflower by frying once, letting them rest, then frying again for 1-2 minutes.
- Adjust the heat level by adding more or fewer dried red chili peppers or gochujang to suit your spice preference.
- Use neutral oils like canola or peanut for frying to maintain a clean flavor and high smoking point.
- This recipe is vegetarian but not vegan due to the use of mirin – substitute with a vegan sweet cooking wine if needed.
- Serve with steamed rice or as an appetizer with dipping sauces.
