Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Korean Fried Cauliflower Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: khaoula belabess
  • Total Time: 35 minutes
  • Yield: 4-6 serving 1x
  • Diet: Vegan

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