Korean Fried Cauliflower Recipe

Introduction

As I prepared to make this Korean Fried Cauliflower, I couldn’t help but feel a wave of excitement. This recipe has quickly become a favorite in our household, not only for its incredible taste but also for how it brings everyone together. The crunch of the cauliflower paired with the rich, savory soy garlic glaze is simply irresistible. My family, even the kids who are sometimes reluctant to eat vegetables, devoured this dish. It has transformed cauliflower from a mere side dish into a star player at the dinner table. Let me take you through this delightful recipe that’s sure to impress.

Ingredients

To create this mouthwatering Korean Fried Cauliflower, you will need the following ingredients:

For the Cauliflower:

• 2 pounds cauliflower (about 1 large head)
• Canola or peanut oil (for frying)

For the Batter:

• 1/2 cup potato starch
• 10 tablespoons cake flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 3/4 cup water
• 1 teaspoon sesame oil

For the Soy Garlic Glaze:

• 2 tablespoons oil (canola, peanut, or vegetable oil)
• 1 small shallot (finely minced)
• 7 garlic cloves (minced)
• 3 dried red chili peppers (optional)
• 3 tablespoons soy sauce
• 2 tablespoons water
• 2/3 cup mirin
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon gochujang
• 1 tablespoon Dijon mustard

Instructions

1. Prepare the Cauliflower:
   Wash and cut the cauliflower into large florets, roughly the size of your palm. Shake off any excess moisture to ensure they fry well.
2. Make the Batter:
   In a bowl, whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Gradually add the water and sesame oil, whisking until smooth.
3. First Fry:
   Heat 4-5 cups of oil in a deep pot to 325°F (163°C), filling the pot about halfway to prevent overflow. Dip the cauliflower florets into the batter, ensuring they are thoroughly coated. Fry the florets in batches, 3-4 pieces at a time, for about 2-3 minutes until golden brown. If they brown too quickly, reduce the heat. Drain the fried cauliflower on a cooling rack over a sheet pan to allow them to release steam, helping them stay crispy for the second fry.
4. Make the Soy Garlic Glaze:
   In a saucepan over medium-low heat, add 2 tablespoons of oil, minced shallot, garlic, and optional dried chili peppers. Cook for 3-4 minutes until the shallots are translucent. Then, add the soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Stir and bring the sauce to a simmer, cooking for 4-5 minutes until it thickens slightly. Remove from heat and set aside.
5. Second Fry:
   Bring the oil back to 325°F (163°C) and fry the cauliflower a second time, in batches, for 1-2 minutes until crunchy and golden. Drain again on a cooling rack.
6. Toss in Sauce:
   After the second fry, place the cauliflower in a large bowl. Pour the soy garlic glaze over the top and toss until the cauliflower is evenly coated. Serve hot and enjoy your crispy Korean Fried Cauliflower!

Nutrition Facts

• Servings: Approximately 6
• Calories per serving: Approximately 250

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

How to Serve

To make the most of your Korean Fried Cauliflower, consider these serving suggestions:

• Serve as a snack or appetizer.
• Pair with rice for a heartier meal.
• Garnish with sesame seeds and sliced green onions for added flair.
• Serve with a side of pickled vegetables for a contrasting flavor.
• Offer additional dipping sauces, like sriracha or a spicy mayo.

Additional Tips

1. Don’t Rush the Frying: Fry in small batches to ensure even cooking and crispiness.
2. Check the Oil Temperature: Use a thermometer to maintain the oil temperature for the best frying results.
3. Experiment with Spices: Add more dried chili peppers or a dash of cayenne for extra heat in the glaze.
4. Crispier Cauliflower: Let the battered cauliflower sit for a few minutes before frying to help the batter adhere better.
5. Storage: For leftovers, store the sauce and cauliflower separately to maintain crispiness.

Recipe Variations

• Gluten-Free: Substitute the cake flour with a gluten-free flour blend.
• Different Sauces: Experiment with other sauces, such as a sweet chili sauce or teriyaki, for varied flavor profiles.
• Add Protein: Mix in some tofu or chicken pieces before coating them in batter for a more filling dish.
• Vegetable Medley: Include other vegetables like broccoli or zucchini for a colorful, mixed veggie dish.
• Baked Version: For a healthier option, consider baking the cauliflower instead of frying.

Serving Suggestions

• Serve with a side of kimchi for a traditional Korean touch.
• Accompany with a refreshing cucumber salad to balance the flavors.
• Pair with a chilled beer or soju for an authentic Korean dining experience.
• Use as a topping for rice bowls or grain salads.
• Offer as part of a larger spread for a Korean-themed dinner party.

Freezing and Storage

• Freezing: While fried cauliflower is best fresh, you can freeze the un-fried, battered florets. Just ensure they are frozen in a single layer before transferring them to a freezer bag. Fry them directly from frozen when you’re ready to enjoy.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven to regain crispiness.

FAQ Section

1. Can I use fresh or frozen cauliflower?
Fresh cauliflower is recommended for the best texture, but frozen can be used; just make sure to thaw and drain it well.

2. Is this dish vegan?
Yes, the recipe is vegan-friendly as it does not contain any animal products.

3. Can I use a different type of oil?
Yes, you can substitute with any high-heat oil such as vegetable or sunflower oil.

4. How spicy is the dish?
The spiciness can be adjusted based on the amount of gochujang and dried chili peppers used.

5. What can I substitute for mirin?
If you don’t have mirin, you can use a mixture of rice vinegar and a little sugar as a substitute.

6. Can I bake the cauliflower instead of frying?
Yes, you can bake it at 425°F (220°C) for about 25-30 minutes, turning halfway through for even cooking.

7. How do I make the sauce thicker?
Simmer the sauce longer to reduce it, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken it.

8. What if I don’t have sesame oil?
You can omit it or substitute with another flavorful oil like olive oil.

9. Can I add other vegetables?
Absolutely! Feel free to mix in other vegetables like broccoli or bell peppers.

10. How do I store leftovers?
Keep the fried cauliflower and sauce in separate airtight containers in the fridge for up to 2 days.

Conclusion

This Korean Fried Cauliflower recipe is more than just a dish; it’s an experience that brings excitement to your table. With its crispy texture and bold flavors, it’s perfect as a snack, appetizer, or even a main course. Whether you’re cooking for your family or entertaining guests, this dish is bound to impress. Enjoy every crunchy bite, and don’t forget to share this recipe with friends who appreciate delicious, plant-based meals!

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