Plat
Korean Fried Cauliflower
45 minPour 4Nutri-Score C€€
C
45 min
45 minKorean Fried Cauliflower
ce qu’il vous faut
Ingrédients
cauliflower (cut into bite-size pieces)Fruits et légumes1 morceau
cornstarchÉpicerie60 g- flourÉpicerie60 g
- baking powderÉpicerie5 g
kosher saltÉpices5 g- white pepperÉpices1 g
garlic powderÉpices3 g- onion powderÉpices3 g
ice-cold soda water (ice cold)Boissons240 ml
ice cubes (to keep the batter cold)Autres100 g- neutral oil (for deep frying)Épicerie1 litre
soy sauceÉpicerie30 ml
sugarÉpicerie25 g
honeyÉpicerie25 g- gochujangÉpicerie30 g
- Korean chili flakesÉpices5 g
- waterAutres60 ml
- rice vinegarÉpicerie15 ml
- scallions (sliced)Fruits et légumes2 morceaux
sesame seedsFruits à coque et graines10 g
par portion
Nutrition
302kcal
- Glucides
- 36 g
- Protéines
- 6 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
Marmite- Sauteuse
Écumoire
Thermomètre de cuisine
pas à pas
Préparation
- Étape 1
Prepare the cauliflower
- Cut the cauliflower into bite-size pieces.
- Étape 2
Make the wet batter
- Combine the cornstarch, flour, baking powder, kosher salt, white pepper, garlic powder and onion powder in a bowl and mix well.
- Add the ice-cold soda water and whisk until smooth.
- Drop in the ice cubes to keep the batter very cold.
- Étape 3
Fry the cauliflower
- Heat the oil to 190 °C.
- Dredge the cauliflower pieces in the batter and fry until golden brown and crispy.
- Drain and season with salt.
- Étape 4
Make the gochujang sauce
- In a nonstick pan, combine the soy sauce, sugar, honey, gochujang, Korean chili flakes, water and rice vinegar.
- Heat over medium heat until bubbling and thickened, coating the back of a spatula.
- Étape 5
Coat and serve
- Toss the fried cauliflower in the sauce until fully covered.
- Top with scallions and sesame seeds and serve.
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