Description
Korean Fried Cauliflower is a vibrant and crispy alternative to traditional fried dishes, delivering bold flavors that will awaken your taste buds. This irresistible recipe features cauliflower florets coated in a light batter and tossed in a sweet and spicy gochujang sauce, making it perfect for any occasion—whether as an appetizer, snack, or side dish. Easy to prepare and oh-so-satisfying, these crispy bites offer all the crunch without the heaviness of meat. Impress your family and friends with this delightful twist on a classic!
Ingredients
Scale
- 1 head cauliflower (about 2 pounds)
- Neutral oil for frying
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon kosher salt
- 1 tablespoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cup ice cold soda water
- ½ cup soy sauce (low sodium)
- 3 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons gochujang
- ½ tablespoon gochugaru
- 1 tablespoon rice vinegar
- ¼ cup water
Instructions
- Cut cauliflower into bite-sized florets and set aside.
- In a mixing bowl, whisk together cornstarch, flour, baking powder, salt, white pepper, garlic powder, onion powder, and ice cold soda water until smooth.
- Coat each cauliflower piece in the batter until fully covered.
- Preheat oil to 375°F and fry the cauliflower in small batches for 5–6 minutes until golden brown and crispy. Drain on a wire rack.
- In a saucepan, combine soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water. Heat until bubbling and thickened.
- Brush the sauce onto fried cauliflower pieces before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg