Ingredients
Scale
- 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