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Korean Fried Cauliflower

Crispy Korean Fried Cauliflower with Irresistible Glaze

This Korean Fried Cauliflower is a crunchy masterpiece offering a delicious glaze reminiscent of traditional Korean fried chicken.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 2 pounds Cauliflower A large head
  • 4-5 cups Canola or Peanut Oil For frying
For the Batter
  • ½ cup Potato Starch Ensures crispiness
  • ½ cup Cake Flour All-purpose flour works if needed
  • ½ teaspoon Baking Soda Essential for airy batter
  • ½ teaspoon Salt Enhances flavor
  • ½ teaspoon White Pepper Imparts subtle heat
  • ¾ cup Water Hydrates the batter
  • 1 tablespoon Sesame Oil Optional
For the Soy Garlic Glaze
  • 1 tablespoon Oil (canola, peanut, or vegetable) Forms base of the glaze
  • 1 unit Shallot Minced
  • 4 cloves Garlic Minced
  • 1 unit Dried Red Chili Peppers Optional
  • ½ cup Soy Sauce Brings umami flavor
  • ¼ cup Water To thin out the glaze
  • 2 tablespoons Mirin Adds sweetness
  • 2 tablespoons Rice Vinegar Introduces acidity
  • 2 tablespoons Light Brown Sugar Balances flavors
  • 1 tablespoon Gochujang Korean chili paste
  • 1 tablespoon Dijon Mustard For extra tang

Equipment

  • Deep Pot
  • Mixing Bowl
  • thermometer
  • Cooling Rack
  • Saucepan

Method
 

Preparation Steps
  1. Wash the cauliflower thoroughly under cold water. Cut it into large florets, ensuring they are even for uniform cooking. Shake off excess moisture.
  2. In a mixing bowl, combine potato starch, cake flour, baking soda, salt, and white pepper. Gradually add water and sesame oil, mixing until you achieve a smooth batter.
  3. In a deep pot, heat oil over medium heat until it reaches 325°F (163°C).
  4. Dip each cauliflower floret into the batter and fry in batches for 2-3 minutes until golden brown. Drain on a cooling rack.
  5. In a saucepan, heat oil and sauté minced shallot and garlic for 2-3 minutes. Stir in soy sauce, water, mirin, rice vinegar, light brown sugar, and gochujang. Simmer for 4-5 minutes.
  6. Increase oil temperature to 325°F (163°C) and fry the cauliflower florets again for 1-2 minutes. Drain on a cooling rack.
  7. Combine the fried cauliflower with the warm soy garlic glaze in a large mixing bowl, tossing to coat.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 800mgPotassium: 300mgFiber: 3gSugar: 5gVitamin C: 70mgCalcium: 4mgIron: 6mg

Notes

For best results, serve immediately after tossing with the glaze to maintain crispiness. Adjust spiciness to taste using gochujang and chili peppers.

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