Korean Fried Cauliflower (VIDEO)

Korean Fried Cauliflower is a play on the ever so popular Korean Fried Chicken! After making this recipe, I don't think I'll make cauliflower any other way. The wet batter creates a shatteringly crispy exterior that coats the meaty cauliflower and it's all generously coated in a sweet, spicy, gochujang sauce.

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% Daily Values based on a 2,000 calorie diet

Step 1

Cut cauliflower into bite sized florets and set on a tray.

Step 2

In a large bowl, mix together the cornstarch, flour, baking powder, salt, pepper, garlic powder, onion powder, and soda water until smooth. The consistency should be slightly looser than pancake batter. Throw in 2 cups of ice cubes or put the batter over a bowl of ice to keep it cold.

Step 3

Add the cauliflower pieces into the batter. Mix well with your hands until the batter fully coats the cauliflower.

Step 4

Add the neutral oil to a bottomed pot or dutch oven over medium high heat until the oil reaches 375°F. Working one piece at a time, carefully take the cauliflower pieces and allow the excess batter to drip off before adding to the oil. Fry at 375F for 5-6 minutes until crispy and golden brown, maintaining an oil temperature of at least 350F (fry in smaller batches if the oil temperature is too low). Drain on a wire rack to allow excess oil to drip off and immediately sprinkle the cauliflower with salt.

Step 5

In a small saucepan, add soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water and mix over medium heat until bubbling and thickened. Brush the sauce onto the fried cauliflower and season with scallions and sesame seeds. Enjoy!

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