Description
Korean Fried Cauliflower is a delicious vegetarian appetizer featuring crispy battered cauliflower florets fried to golden perfection and tossed in a spicy, savory gochujang-based sauce. This Korean-inspired dish balances a kick of chili paste with the sweetness of honey and tanginess of rice vinegar, enhanced by garlic, ginger, and toasted sesame seeds for added flavor and texture.
Ingredients
Scale
Cauliflower and Batter
- 1 medium head cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water
- 2 tablespoons vegetable oil (for frying)
Sauce and Garnish
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, and cold water until the batter is smooth and free of lumps.
- Heat the oil: Warm the vegetable oil in a large skillet over medium heat until hot enough for frying.
- Fry the cauliflower: Dip each cauliflower floret into the batter, allowing the excess to drip off. Fry the coated florets in batches for 3 to 4 minutes per side until golden brown and crispy. Remove them and place on paper towels to drain excess oil.
- Prepare the sauce: While frying, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Cook over medium heat for 2 to 3 minutes until the sauce thickens slightly and the flavors meld.
- Toss cauliflower in sauce: Add the fried cauliflower to the saucepan and toss gently until each piece is thoroughly coated with the spicy sauce.
- Garnish and serve: Sprinkle sesame seeds and sliced green onions over the coated cauliflower. Serve immediately to enjoy the crispiness and fresh flavors.
Notes
- For a healthier, lighter alternative, bake the coated cauliflower at 425°F for 20–25 minutes, tossing halfway through until crispy.
- Adjust the amount of gochujang according to your preferred spice level.
- Use a neutral oil with a high smoke point for frying to ensure crispiness and avoid burning.
- Serve with steamed rice or as a flavorful appetizer.
