Description
This Korean Fried Cauliflower recipe offers a crispy, flavorful alternative to traditional fried chicken, perfect for vegetarians and anyone looking to enjoy a spicy, tangy dish with an Asian flair. The cauliflower florets are battered in a light, crispy coating and tossed in a vibrant sauce made from soy, gochujang, and mirin, delivering a wonderful balance of heat, sweetness, and umami.
Ingredients
Scale
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
Sauce Ingredients
- 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 Cauliflower: Cut the cauliflower into bite-sized florets and rinse them under cold water. Set aside to drain well while you prepare the batter.
- Make the Batter: In a large bowl, whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Add the water and sesame oil gradually, stirring to create a smooth, thick batter with no lumps.
- Batter the Cauliflower: Dip each cauliflower floret into the batter, ensuring it is evenly coated on all sides. Set aside the coated florets on a tray ready for frying.
- Fry the Cauliflower: Heat a deep pot or fryer with enough canola or peanut oil to submerge the florets, up to 350°F (175°C). Fry the battered cauliflower in batches to avoid overcrowding, cooking until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
- Prepare the Sauce: In a skillet or wok, heat 2 tablespoons of oil over medium heat. Add the minced shallot, garlic, and dried red chili peppers (if using). Sauté until fragrant and shallots are translucent, about 2-3 minutes.
- Add Sauce Ingredients: Stir in the soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Bring the mixture to a simmer, stirring frequently until the sugar dissolves and the sauce thickens slightly, about 4-5 minutes.
- Toss Cauliflower in Sauce: Add the fried cauliflower to the sauce and toss well to coat each piece evenly with the spicy, tangy glaze.
- Serve: Serve immediately while hot and crispy, garnished if desired with sesame seeds or chopped scallions for added texture and flavor.
Notes
- For best results, ensure your frying oil is at the correct temperature (around 350°F) to achieve a crispy texture without oily residue.
- You can adjust the heat by adding more or fewer dried chilies depending on your spice tolerance.
- Use potato starch instead of cornstarch for a lighter, crispier batter.
- This recipe is vegetarian but not vegan due to the use of Dijon mustard which sometimes contains wine; verify brand if strictly vegan.
- Leftover fried cauliflower can be reheated in an air fryer or oven to maintain crispiness.
