Description
Crispy Korean fried cauliflower delivers a spicy-sweet explosion of flavor that dances between crunchy textures and bold Korean chili sauce. Sensational side dish or appetizer promises to elevate your culinary experience with its addictive blend of savory and tangy notes you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) cauliflower
- 1 small shallot
- 7 cloves garlic
- 3 dried red chili peppers (optional)
Coating and Batter Ingredients:
- 1/2 cup (60 grams) potato starch
- 10 tablespoons cake flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 3/4 cup (180 milliliters) water
- 1 teaspoon sesame oil
Sauce and Cooking Ingredients:
- 2 tablespoons oil (canola, peanut, or vegetable oil)
- 3 tablespoons soy sauce
- 2 tablespoons water
- 2/3 cup (160 milliliters) mirin
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon gochujang
- 1 tablespoon Dijon mustard
- Canola or peanut oil (for frying)
Instructions
- Prepare cauliflower by separating into large palm-sized florets, ensuring all excess moisture is removed by gentle shaking.
- Create a smooth batter by whisking potato starch, cake flour, baking soda, salt, white pepper, water, and sesame oil until fully combined and lump-free.
- Warm vegetable oil in a deep pot to 325°F, filling approximately halfway to prevent dangerous splattering during frying.
- Thoroughly coat cauliflower pieces in batter, carefully dropping 3-4 florets into hot oil per batch to maintain optimal temperature.
- Fry initial batch until golden brown and batter sets completely, approximately 2-3 minutes, adjusting heat if browning occurs too rapidly.
- Transfer fried cauliflower to a wire rack positioned over a sheet pan, allowing steam to escape and promoting eventual crispiness.
- Prepare sauce by sautéing shallots, garlic, and optional dried chili peppers in vegetable oil over medium-low heat until shallots become translucent, about 3-4 minutes.
- Incorporate soy sauce, water, mirin, rice vinegar, brown sugar, gochujang, and Dijon mustard into the pan, simmering and stirring constantly for 4-5 minutes.
- Conduct second frying at 325°F, submerging cauliflower for 1-2 minutes until achieving maximum crunchiness and golden exterior.
- Generously coat freshly fried cauliflower with prepared sauce in a large bowl, ensuring even distribution before immediate serving.
Notes
- Pat cauliflower completely dry before battering to ensure maximum crispiness and prevent oil splattering during frying.
- Potato starch creates an exceptionally light, crispy coating compared to regular flour, delivering a delicate crunch that sets this recipe apart.
- Maintain consistent oil temperature around 325°F to prevent soggy or overly greasy cauliflower, using a thermometer for precision.
- Swap regular soy sauce with tamari for gluten-free version, and use coconut sugar instead of brown sugar for refined sugar-free alternative.
- Adjust chili pepper quantities to control heat level, allowing personalization for different spice tolerances without compromising overall flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg