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Korean Fried Cauliflower Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 89 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings (4-6 servings depending on portion size)
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Korean
  • Diet: Vegetarian

Description

This Korean Fried Cauliflower recipe offers a crispy, flavorful twist on a classic Korean dish using cauliflower as the star ingredient. The cauliflower is coated in a light batter made from potato starch and flour, fried to perfection, then tossed in a deliciously spicy and tangy sauce featuring gochujang, soy sauce, mirin, and garlic. Perfect as a vegetarian appetizer or side, this dish delivers a satisfying crunch with bold Korean flavors in every bite.

Ingredients

Cauliflower and Batter

  • 2 pounds cauliflower (about 1 large head)
  • Canola or peanut oil (for frying, enough for deep frying)
  • 1/2 cup potato starch
  • 10 tablespoons cake flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3/4 cup water

Sauce

  • 1 teaspoon sesame oil
  • 2 tablespoons oil (canola, peanut, or vegetable oil)
  • 1 small shallot (finely minced)
  • 7 garlic cloves (minced)
  • 3 dried red chili peppers (optional)
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 2/3 cup mirin
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon gochujang
  • 1 tablespoon Dijon mustard

Instructions

  1. Prepare the batter and cauliflower: Wash and cut the cauliflower into bite-sized florets. In a large mixing bowl, combine the potato starch, cake flour, baking soda, salt, and white pepper. Gradually whisk in 3/4 cup water until you get a smooth batter with no lumps.
  2. Coat the cauliflower: Dip each cauliflower floret into the batter, ensuring it is fully coated. Set aside on a tray or plate.
  3. Heat the oil for frying: Pour enough canola or peanut oil into a deep pot or fryer to submerge the cauliflower completely. Heat the oil to 350°F (175°C).
  4. Fry the cauliflower: Fry the battered cauliflower in batches for about 3-5 minutes per batch, or until golden brown and crispy. Avoid overcrowding the pot to maintain oil temperature. Remove with a slotted spoon and drain on paper towels.
  5. Prepare the sauce base: In a separate pan or wok, heat 2 tablespoons of oil along with 1 teaspoon sesame oil over medium heat. Add the minced shallot, garlic, and dried red chili peppers (if using). Sauté until fragrant and the shallot is translucent, about 2-3 minutes.
  6. Add liquid ingredients to the sauce: Stir in soy sauce, 2 tablespoons water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
  7. Toss fried cauliflower in sauce: Add the fried cauliflower florets to the pan with the sauce. Toss well to coat all pieces evenly and heat through for 1-2 minutes.
  8. Serve immediately: Transfer to a serving dish and enjoy the Korean fried cauliflower hot for the best crispiness and flavor.

Notes

  • Use cake flour instead of all-purpose flour for a lighter, crispier batter.
  • If you prefer less heat, omit the dried red chili peppers or reduce the amount of gochujang.
  • Mirin adds subtle sweetness and depth; if unavailable, substitute with a mixture of rice vinegar and sugar.
  • Serve as an appetizer or a side dish with steamed rice and other Korean dishes.
  • Use an instant-read thermometer to maintain correct frying oil temperature for optimal crispiness.

Find it online: https://slsrecipes.com/korean-fried-cauliflower-recipe/