Description
This Crispy Korean Fried Cauliflower recipe delivers a flavorful, crunchy alternative to traditional fried chicken, coated in a spicy, tangy sauce inspired by Korean cuisine. Perfect as a snack, appetizer, or main dish, these cauliflower florets are double-fried for ultimate crispiness and tossed in a delicious gochujang-based sauce that will make you crave this dish every week.
Ingredients
Scale
Vegetables
- 2 pounds Cauliflower (cut into large florets)
- 1 small Shallot (finely minced)
- 7 cloves Garlic (minced)
- 3 Dried red chili peppers (optional)
Batter
- 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 (adjust for consistency)
- 1 teaspoon Sesame oil
Oils
- Canola or peanut oil (for frying, quantity as needed)
- 2 tablespoons Oil (for sautéing)
Sauce
- 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
- Preparation: Wash the cauliflower and cut it into very large florets roughly the size of your palm to ensure even cooking and a satisfying bite.
- Make the batter: In a bowl, whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Add the water and sesame oil, then whisk until smooth and fully combined to create a light batter.
- Heat the oil: Pour canola or peanut oil into a deep pot and heat it to 325°F (163°C), preparing it for frying the battered cauliflower.
- Coat and fry cauliflower: Dip handfuls of cauliflower florets into the batter, ensuring an even coating, and carefully place them in the hot oil. Fry in batches for 2-3 minutes until the florets turn golden brown and crisp.
- Drain fried cauliflower: Remove the fried florets with a slotted spoon and drain them on a cooling rack set over a sheet pan to keep them crisp and remove excess oil.
- Sauté aromatics: In a saucepan over medium-low heat, add 2 tablespoons oil, then sauté the minced shallots, garlic, and optional dried red chili peppers for 3-4 minutes until fragrant and softened.
- Simmer the sauce: Add soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard to the pan. Stir well and let the sauce simmer gently, allowing flavors to meld.
- Heat oil again: Bring the frying oil back up to 325°F (163°C) to prepare for the second frying, which enhances crispness.
- Double fry the cauliflower: Quickly fry the cauliflower florets a second time to increase crispiness and ensure they hold up well when tossed in the sauce.
- Toss with sauce: Place the crispy cauliflower in a large bowl and pour the warm sauce over them. Toss thoroughly until all pieces are evenly coated with the flavorful Korean-style sauce.
Notes
- Adjust water quantity in the batter to get a smooth but thick consistency suitable for coating the cauliflower.
- Double frying the cauliflower is key to achieving the signature crisp texture.
- Use dried red chili peppers in the sauce for extra heat, or omit if preferred mild.
- Serve immediately after tossing in sauce to maintain crispiness.
- This recipe pairs well with steamed rice or can be served as a flavorful appetizer.
