Description
This Korean Fried Cauliflower is a crispy, flavorful dish that brings the bold tastes of Korean cuisine to your table. Coated in a delicious soy garlic glaze, this vegan-friendly recipe makes for a perfect snack, appetizer, or main course.
Ingredients
Scale
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
- Prepare the Cauliflower:
Wash and cut the cauliflower into large florets, roughly the size of your palm. Shake off excess moisture. - Make the Batter:
In a bowl, whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Add water and sesame oil, whisking until smooth. - First Fry:
Heat 4-5 cups of oil in a deep pot to 325°F (163°C). The oil should fill the pot about halfway to prevent overflow. Dip cauliflower florets into the batter, coating them thoroughly. Fry 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 on a cooling rack over a sheet pan to release steam. - 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. Add soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Stir and bring to a simmer, cooking for 4-5 minutes until slightly thickened. Remove from heat. - 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 on a cooling rack. - Toss in Sauce:
Place the cauliflower in a large bowl. Pour the soy garlic glaze over and toss until evenly coated. Serve hot and enjoy!
Notes
This vegan-friendly dish is perfect as a snack, appetizer, or even a main course!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg