Korean fried cauliflower – crispy and crunchy cauliflowers, tossed with a sweet and zesty gochujang red sauce – impressive vegetarian and meatless recipe.
There is nothing better than diving in a plateful of crunchy Korean fried cauliflowers with a luscious sweet, spicy sauce when you’re craving something deep-fry right?
This is one of those recipes to save for the weekend, when you have a little more time in the kitchen, and is craving something spicy to snack on before the game.
Cauliflower does not have the sexy appeal in the produce section, it’s bland and boring. Most of the time, I’ve only used cauliflowers in soups or steaming cauliflower with other vegetables.
Well, things are about to change. This vegetable is magical when used correctly like in these recipes: cauliflower steaks, cauliflower soups, cauliflowers rice.
This trendy vegetable has a unique texture and when combining with gochujang sweet and spicy sauce, they are soulmate in heaven. They’re spicy, flavorful and complement each other well. These fried cauliflowers really putting other vegetables to shame.
I hope you’ll love this recipe because it’s guarantee to satisfy your deep-fry cravings!
Korean Fried Cauliflower
Korean fried cauliflower – crispy and crunchy cauliflowers, tossed with a sweet and zesty gochujang red sauce – vegetarian and meatless.
For the cauliflower
- 1 head cauliflower (cut into small florets)
- 1 tablespoon corn starch
- pinch of salt & pepper & garlic powder
For the batter
- 1 cup all purpose flour
- 2/3 cup corn starch
- 1 teaspoon each baking powder & salt
- 4 eggs
- 1/2 cup ice cold water
- 2 ice cubes
- 2/3 cup sugar
- 2/3 cup water
- 3 tablespoons gochujang
- 3 cloves garlic
- 2 tablespoons sesame oil
- 4 tablespoons mirin
- toasted sesame seeds
- green onions
- canola oil for frying ( about 2 cups)
- ranch for serving
For the batter: Whisk all ingredients in a bowl until incorporated. Let sit on the counter for 10 minutes until ice cubes are melted. The batter will be thick. This is good.
Gochujang sauce: combine all sauce ingredients in a blender or a food processor and blend until smooth. Set aside.
For the cauliflowers: Spinkles salt, pepper, garlic powder and corn starch over the cauliflower.
Add the cauliflowers to the flour batter, stirring to coat.
In a heavy bottom skillet, heat oil over medium high heat. The oil should be high enough to cover the cauliflowers, about 2 inches. Working in batches, lift the cauliflower florets from the batter, shaking off excess flour. Drop the cauliflowers to the skillet and fry for a few minutes on each side, turning occasionally until the coating is golden brown and crunchy. Remove and set on a plated line with paper towel.
Let the cauliflowers cool down completely, at least 10 minutes before adding to the sauce. This will ensure the florets will be crunchy and not soggy.
Add the cauliflowers to the sauce, toss to coat. Use a slotted spoon to transfer to a serving plate. Garnish with toasted sesame seeds and green onion. Serve