Korean Fried Cauliflower is a delightful twist on the classic Korean Fried Chicken. This dish brings out the best in cauliflower, transforming it into a crispy and flavorful treat. Perfect for parties, game nights, or even as a satisfying side dish, this recipe showcases how versatile and delicious cauliflower can be. The combination of a crispy batter and a sweet-spicy gochujang sauce will make you reach for seconds!
Why You’ll Love This Recipe
- Crispy Texture: The wet batter creates a shatteringly crispy coating that enhances the natural flavor of cauliflower.
- Flavor Explosion: The sweet and spicy gochujang sauce adds a depth of flavor that is simply irresistible.
- Versatile Dish: Serve it as an appetizer, a side dish, or even as a main course for a vegetarian delight.
- Easy to Prepare: With straightforward steps, you’ll have this dish ready in no time!
- Crowd-Pleaser: It’s a unique and fun way to enjoy vegetables that everyone will love.
Tools and Preparation
Before diving into this recipe, gather the necessary tools to ensure smooth preparation.
Essential Tools and Equipment
- Deep fryer or heavy pot
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire rack
Importance of Each Tool
- Deep fryer or heavy pot: Essential for achieving the perfect frying temperature for crispy cauliflower.
- Mixing bowls: Necessary for combining ingredients without spilling.
- Whisk: Helps to blend the batter smoothly to avoid lumps.
- Wire rack: Allows excess oil to drain off, making your cauliflower less greasy and more enjoyable.
Ingredients
To make Korean Fried Cauliflower, you will need the following:
For the Cauliflower
- 1 head cauliflower (about 2 pounds, cut to bite sized pieces)
- 1 quart neutral oil for frying (vegetable, peanut, avocado oil)
For the Batter
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon kosher salt
- 1 tablespoon white pepper (10g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cup ice cold soda water (adjust to achieve a batter slightly looser than pancake batter)
For the Sauce
- ½ cup soy sauce (low sodium)
- 3 tablespoons sugar (39g)
- 2 tablespoons honey (30ml)
- 2 tablespoons gochujang (30ml)
- ½ tablespoon gochugaru
- 1 tablespoon rice vinegar (15ml)
- ¼ cup water
How to Make Korean Fried Cauliflower
Step 1: Prepare the Cauliflower
Cut cauliflower into bite-sized florets and set them on a tray. This step ensures even cooking when frying.
Step 2: Mix the Batter
In a mixing bowl, combine all wet batter ingredients until smooth. The consistency should be slightly looser than pancake batter.
Step 3: Coat the Cauliflower
Add the cauliflower pieces into the batter. Use your hands to mix well until every piece is fully coated with batter.
Step 4: Fry the Cauliflower
Working one piece at a time, carefully lift each coated cauliflower piece and let any excess batter drip off before adding it to hot oil. Fry at 375°F for about 5-6 minutes until they are crispy and golden brown. Maintain an oil temperature of at least 350°F; fry in smaller batches if needed. Once done, drain on a wire rack to remove excess oil and season with salt.
Step 5: Prepare the Sauce
In a small saucepan over medium heat, combine all sauce ingredients. Stir until bubbling and thickened. Brush this luscious sauce onto your fried cauliflower pieces and sprinkle with scallions and sesame seeds before serving.
Enjoy your delicious Korean Fried Cauliflower!
How to Serve Korean Fried Cauliflower
Korean Fried Cauliflower is not just a dish; it’s an experience that can be enjoyed in various ways. Whether you’re serving it as a side or making it the star of your meal, here are some serving suggestions to elevate your dining experience.
As an Appetizer
- Serve with a tangy dipping sauce for added flavor and a delightful crunch.
Over Rice
- Place the fried cauliflower on a bed of steamed rice for a hearty meal. The gochujang sauce pairs perfectly with fluffy grains.
In Tacos
- Use small tortillas to create delicious cauliflower tacos. Top with fresh vegetables and extra sauce for a spicy kick.
With Pickled Vegetables
- Serve alongside pickled cucumbers or radishes to balance the rich flavors of the cauliflower. The acidity adds brightness to each bite.
Garnished with Scallions and Sesame Seeds
- Enhance the visual appeal by sprinkling chopped scallions and sesame seeds over the fried cauliflower before serving.
How to Perfect Korean Fried Cauliflower
Achieving perfect Korean Fried Cauliflower takes practice, but these tips will help you get there faster.
Choose Fresh Cauliflower: Using fresh cauliflower ensures a better taste and texture in your final dish.
Maintain Oil Temperature: Keep your oil at 375°F for optimal frying. Too low, and the batter won’t crisp; too high, and it may burn.
Adjust Batter Consistency: The batter should be slightly looser than pancake batter for even coating. Adjust with more soda water if needed.
Fry in Batches: Frying smaller batches allows each piece to cook evenly without dropping the oil temperature too much.
Let Excess Oil Drain: After frying, let the cauliflower rest on a wire rack to drain excess oil, ensuring maximum crispiness.
Best Side Dishes for Korean Fried Cauliflower
Pairing side dishes with Korean Fried Cauliflower can elevate your meal. Here’s a list of delicious options that complement its flavors perfectly.
Steamed Bok Choy: Lightly steamed bok choy provides a fresh, crunchy contrast to the fried cauliflower.
Cucumber Salad: A refreshing cucumber salad dressed in sesame oil balances the richness of the fried dish.
Kimchi: This traditional fermented side adds spice and tang, enhancing the overall flavor profile of your meal.
Sweet Potato Fries: Crispy sweet potato fries provide a sweet contrast that pairs well with spicy flavors.
Miso Soup: A warm bowl of miso soup offers a comforting accompaniment that complements the meal’s texture.
Brown Rice: Nutty brown rice serves as a healthy base that soaks up any extra sauce from the fried cauliflower.
Asian Slaw: A crunchy slaw made from cabbage and carrots gives a refreshing crunch and vibrant color to your plate.
Grilled Corn on the Cob: Sweet grilled corn adds a smoky flavor that enhances the overall dining experience.
Common Mistakes to Avoid
Avoiding common mistakes can elevate your Korean Fried Cauliflower to a whole new level. Here are some pitfalls to steer clear of:
Not Properly Preparing the Cauliflower: Ensure your cauliflower is cut into uniform bite-sized pieces for even cooking. This helps all pieces fry uniformly and achieve that perfect crispy texture.
Using the Wrong Oil Temperature: Frying at too low a temperature can lead to soggy cauliflower. Make sure your oil is heated to 375°F before adding the batter-coated florets.
Skipping the Ice Cold Soda Water: Using warm water can result in a less crispy coating. Always use ice-cold soda water for the batter to achieve that shatteringly crispy exterior.
Overcrowding the Frying Pan: Adding too many pieces at once can lower the oil temperature drastically. Fry in smaller batches to maintain optimal frying conditions.
Neglecting Seasoning After Frying: Seasoning immediately after frying enhances flavor. Don’t forget to sprinkle salt on your cauliflower as soon as it comes out of the oil.
Storage & Reheating Instructions
Refrigerator Storage
- Store your Korean Fried Cauliflower in an airtight container.
- It will last up to 3 days in the refrigerator.
Freezing Korean Fried Cauliflower
- Freeze in a single layer on a baking sheet before transferring to a freezer-safe bag.
- It can be stored for up to 2 months in the freezer.
Reheating Korean Fried Cauliflower
- Oven: Preheat your oven to 375°F and bake for about 10-15 minutes until heated through and crisp.
- Microwave: Heat on medium power for short bursts, but note that this may make it less crispy.
- Stovetop: Reheat in a skillet over medium heat with a little oil, turning frequently until warmed and crispy.
Frequently Asked Questions
Here are some common questions about making Korean Fried Cauliflower:
What is Korean Fried Cauliflower?
Korean Fried Cauliflower is a delicious alternative to fried chicken, featuring battered and fried cauliflower coated in a sweet and spicy gochujang sauce.
Can I customize the sauce for my Korean Fried Cauliflower?
Absolutely! You can adjust the level of sweetness or spiciness by adding more sugar or gochugaru according to your taste preferences.
How do I make my batter thicker for Korean Fried Cauliflower?
If you prefer a thicker batter, gradually add more cornstarch or flour until you reach your desired consistency.
Is there a gluten-free option for this recipe?
Yes! Substitute all-purpose flour with a gluten-free flour blend and ensure your soy sauce is gluten-free.
What do I serve with Korean Fried Cauliflower?
This dish pairs wonderfully with rice, pickled vegetables, or as part of a larger meal with other sides like kimchi or salad.
Final Thoughts
Korean Fried Cauliflower is not only delicious but also versatile! Whether as an appetizer or side dish, it brings excitement to any meal. Feel free to customize it with additional spices or toppings like sesame seeds or scallions. Give this recipe a try; it’s bound to impress!
Korean Fried Cauliflower
Korean Fried Cauliflower is a scrumptious and inventive take on the beloved Korean Fried Chicken, offering a guilt-free indulgence that’s perfect for any occasion. This dish transforms fresh cauliflower into crispy, flavorful bites that are both satisfying and exciting. Coated in a delectable sweet-spicy gochujang sauce, these crispy cauliflower pieces pack an explosion of flavor that will leave you craving more. Ideal for parties, game nights, or as a tempting side dish, this recipe showcases the versatility of cauliflower in a delightful way.
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
Ingredients
- 1 head cauliflower (about 2 pounds)
- 1 quart neutral oil for frying (vegetable, peanut, avocado oil)
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon kosher salt
- 1 tablespoon white pepper (10g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cup ice cold soda water (adjust to achieve a batter slightly looser than pancake batter)
- ½ cup soy sauce (low sodium)
- 3 tablespoons sugar (39g)
- 2 tablespoons honey (30ml)
- 2 tablespoons gochujang (30ml)
- ½ tablespoon gochugaru
- 1 tablespoon rice vinegar (15ml)
- ¼ cup water
Instructions
- Cut the cauliflower into bite-sized florets and set aside.
- In a mixing bowl, whisk together cornstarch, flour, baking powder, garlic powder, salt, white pepper, and ice-cold soda water until smooth.
- Coat each cauliflower piece in the batter thoroughly.
- Heat oil in a deep fryer or heavy pot to 375°F. Fry cauliflower in batches for about 5-6 minutes until golden brown and crispy.
- For the sauce, combine soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water in a saucepan over medium heat until thickened.
- Brush the fried cauliflower with sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer/Side Dish
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4 pieces (100g)
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg