logo

Korean Fried Cauliflower

korean fried cauliflower
  • 2Servings
  • NAPrep Time
  • NACook Time
  • NAReady In
Print Recipe

Check out this delicious Korean recipe of crispy cauliflower that will melt your heart away! After being battered and fried, the cauliflower florets are tossed with a sweet and fiery sauce made with gochujangthe pepper paste that is a staple of Korean cooking. it’s delicious on chicken, eggs, tofu, and probably lots of other things as well.

Bon appétit…


Ingredients

Sauce ingredients:
Tempura batter ingredients:
For Cauliflower:

Nutritional

Calories (kcal)
147.8
Saturated Fat (g)
2.3 g
Total Fat (g)
9.7 g
Cholesterol (mg)
0.0 mg
Sodium (mg)
681.8 mg
Dietary Fiber (g)
3.2 g
Sugars (g)
1.5 g
Protein (g)
8.1 g
Potassium (mg)
195.3 mg
Total Carbohydrate (g)
6.4 g

Step by Step method

Directions:

1. Make the sauce: In a small saucepan over low heat, combine the gochujang, sugar, garlic, yuzu kosho, mirin and 1 cup water. Simmer until thickened slightly and reduced by half, about 20 minutes. Remove from heat and set aside at room temperature. Sauce may be made up to two weeks ahead and stored covered and refrigerated; bring to room temperature before serving.

2. Make the tempura batter: Fill a pitcher with 1 and 3/4 cups ice-cold water, and set aside. In a large mixing bowl, combine the tempura flour (or batter mix), egg yolk and 1 cup of the water. Whisk to blend, then add the potato starch, wheat flour and remaining 3/4 cup water. The mixture should have the consistency of thin pancake batter.

3. Fill a deep fryer or large pot halfway with canola oil and bring to 350 degrees. Coat the florets with the batter, and (working in batches if necessary) deep-fry until florets have a dark golden crust, 2 to 3 minutes. The crust should be crispy while the cauliflower retains some crunch.

4. Remove browned florets from oil and drain on paper towels. Transfer to a warmed platter and drizzle thoroughly with sauce. Garnish with toasted sesame seeds and lime wedges. Serve hot.

                


Comments