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Korean Fried Cauliflower

Crispy Korean Fried Cauliflower: A Plant-Based Delight

Experience the irresistible crunch of Korean Fried Cauliflower, a delicious plant-based alternative that's easy to make and packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Uncategorised
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Cut into large florets
  • 4-5 cups Canola or Peanut Oil For frying
For the Batter
  • 1 cup Potato Starch Can substitute with cornstarch
  • 1 cup Cake Flour All-purpose flour can be used
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon White Pepper Can substitute with black pepper
  • 1 cup Water Adjust for batter consistency
  • 1 tablespoon Sesame Oil
For the Soy Garlic Glaze
  • 2 tablespoons Vegetable Oil Any neutral oil will work
  • 1 medium Shallot Can substitute with onion
  • 3 cloves Garlic Minced
  • 2 units Dried Red Chili Peppers Optional
  • 1/4 cup Soy Sauce Tamari for gluten-free option
  • 2 tablespoons Mirin Can be replaced with rice vinegar and sugar
  • 2 tablespoons Rice Vinegar White wine vinegar works too
  • 1 tablespoon Light Brown Sugar Coconut sugar can be used
  • 1 tablespoon Gochujang Adjust based on spice preference
  • 1 teaspoon Dijon Mustard

Equipment

  • Deep Pot
  • Mixing Bowl
  • Slotted spoon
  • thermometer
  • Cooling rack
  • Saucepan

Method
 

Preparation Steps
  1. Begin by washing your cauliflower thoroughly and cut it into large florets about the size of your palm.
  2. In a large mixing bowl, whisk together potato starch, cake flour, baking soda, salt, and white pepper.
  3. Slowly add in water and sesame oil, mixing until you create a smooth, thick batter without lumps.
  4. Heat 4-5 cups of canola or peanut oil in a deep pot over medium-high heat until it reaches 325°F (163°C).
  5. Dip each cauliflower floret into the batter, allowing any excess to drip off before gently placing them in the hot oil.
  6. Fry for about 2-3 minutes, or until they turn a golden brown.
  7. In a saucepan over medium heat, add a splash of vegetable oil and sauté finely chopped shallot, minced garlic, and optional chili peppers.
  8. Pour in soy sauce, a bit of water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard into the saucepan.
  9. Let the mixture simmer on low heat for 4-5 minutes to thicken.
  10. Increase the oil temperature back to 325°F (163°C) and carefully add the fried cauliflower florets back for a second fry.
  11. Place the crispy cauliflower in a bowl and pour the warm soy garlic glaze over them. Toss gently to coat.
  12. Serve immediately, garnished with sesame seeds and chopped green onions.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 50IUVitamin C: 80mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. For best taste, enjoy fresh.

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