Main
Korean Fried Cauliflower
45 minServes 4Nutri-Score C€€
C
45 min
45 minKorean Fried Cauliflower
what you need
Ingredients
cauliflower (cut into bite-size pieces)Produce1 piece
cornstarchPantry60 g- flourPantry60 g
- baking powderPantry5 g
kosher saltSpices5 g- white pepperSpices1 g
garlic powderSpices3 g- onion powderSpices3 g
ice-cold soda water (ice cold)Beverages240 ml
ice cubes (to keep the batter cold)Other100 g- neutral oil (for deep frying)Pantry1 litre
soy saucePantry30 ml
sugarPantry25 g
honeyPantry25 g- gochujangPantry30 g
- Korean chili flakesSpices5 g
- waterOther60 ml
- rice vinegarPantry15 ml
- scallions (sliced)Produce2 pieces
sesame seedsNuts & seeds10 g
per serving
Nutrition
302kcal
- Carbs
- 36 g
- Proteins
- 6 g
- Fat
- 15 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Stockpot- Sauté pan
Slotted spoon
Kitchen thermometer
step by step
Method
- Step 1
Prepare the cauliflower
- Cut the cauliflower into bite-size pieces.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Coat and serve
- Toss the fried cauliflower in the sauce until fully covered.
- Top with scallions and sesame seeds and serve.
most cooked first