Korean-Style Popcorn Cauliflower

Introduction:

This Korean-Style Popcorn Cauliflower is a crispy and flavorful delight that combines the heat of gochujang with a satisfying crunch. Perfect as a snack, side dish, or appetizer, it’s sure to impress with its vibrant flavors and textures.

Ingredients

• 4 2/3 cups cauliflower florets (cut into bite-sized pieces)
• 2 tbsp rice wine
• 4 tsp ground ginger
• 1 tsp salt
• Ground white pepper (to taste)
• 3/4 cup Chung Jung One® Gochujang Spicy Ketchup
• 4 tbsp honey
• 4 tbsp dark brown sugar
• 2 tbsp gluten-free soy sauce
• 4 tsp sesame oil
• 1 tsp minced garlic
• 2 cups corn flour
• Cooking oil (about 1 liter, for deep frying)
• White sesame seeds (for garnish)
• Scallions, finely sliced (for garnish)

Directions

1. Prepare the Cauliflower:

Rinse the cauliflower florets and drain them well.

2. Marinate:

In a medium bowl, combine cauliflower with rice wine, ground ginger, salt, and white pepper. Toss well and let marinate for at least 30 minutes, or overnight for deeper flavor.

3. Make the Sauce:

In a separate bowl, mix together the gochujang spicy ketchup, honey, dark brown sugar, gluten-free soy sauce, sesame oil, and minced garlic. Set aside.

4. Coat the Cauliflower:

Place the corn flour in a separate bowl. Toss the marinated cauliflower florets in batches, ensuring each piece is well-coated with the flour.

5. Heat the Oil:

In a large pot, heat the cooking oil to 350°F (180°C).

6. Deep Fry the Cauliflower:

Working in batches, carefully add the coated cauliflower to the hot oil. Fry for about 3 minutes or until crispy and golden brown. Remove and place on a dish lined with paper towels to absorb excess oil.

7. Cook the Sauce:

In a saucepan, heat the combined sauce ingredients over medium heat for about 2 minutes until the sauce bubbles and the sugar has dissolved.

8. Coat the Cauliflower in Sauce:

Once all the cauliflower is fried, toss the pieces in the sauce until well-coated.

9. Serve:

Garnish with white sesame seeds and finely sliced scallions. Serve immediately to enjoy the best crunch.

Servings and Timing

• Servings: Approximately 4 servings
• Prep Time: 45 minutes (including marination time)
• Cook Time: 15 minutes
• Total Time: 1 hour

Variations

• For Extra Heat: Add more gochujang or a pinch of red pepper flakes to the sauce.
• For a Different Flavor: Substitute the gochujang spicy ketchup with a different spicy sauce of your choice.

Storage/Reheating

• Storage: Store leftover cauliflower in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in an oven or air fryer to maintain crispiness. Avoid microwaving as it may make the cauliflower soggy.

10 FAQs

1. Can I use frozen cauliflower?
   • Fresh cauliflower is preferred for the best texture, but frozen can be used if thawed and well-drained.
2. Can I make this dish ahead of time?
   • While the cauliflower can be marinated ahead, it’s best to fry and coat it just before serving for the best crunch.
3. What can I use instead of rice wine?
   • White wine or a splash of apple cider vinegar can be used as alternatives.
4. Is there a substitute for gochujang spicy ketchup?
   • You can use regular gochujang and adjust the sweetness and spiciness with additional honey and chili flakes.
5. Can I bake the cauliflower instead of frying it?
   • Baking is an option. Coat the cauliflower with a light spray of oil and bake at 425°F (220°C) for about 20-25 minutes until crispy.
6. How can I make this recipe gluten-free?
   • Ensure all ingredients, especially the soy sauce and gochujang, are labeled gluten-free.
7. Can I use a different type of flour?
   • Corn flour is recommended for its light texture, but you can use all-purpose flour as an alternative.
8. What other garnishes can I use?
   • You can use chopped fresh herbs like cilantro or mint, or sprinkle with a bit of chili powder for added flavor.
9. How do I avoid soggy cauliflower?
   • Ensure the cauliflower is well-coated with flour and fried in batches to avoid overcrowding in the oil.
10. Can I freeze leftovers?
    • Freezing is not recommended as it may affect the texture. Enjoy leftovers within 2 days and reheat in an oven or air fryer.

Conclusion

Korean-Style Popcorn Cauliflower is a fantastic fusion dish that delivers on both flavor and crunch. With its spicy, sweet glaze and crispy texture, it’s a great option for a fun appetizer or snack. Enjoy the crispy, flavorful bites with the added kick of Korean spices, and don’t forget to garnish for that extra touch of flair!

Print