Description
This Korean-Style Popcorn Cauliflower features crispy, bite-sized cauliflower pieces coated in a spicy and sweet gochujang glaze. With a crunchy exterior and a flavorful, sticky coating, this dish makes a perfect snack, side, or appetizer for any occasion.
Ingredients
Scale
- 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)
Instructions
Prepare the Cauliflower:
- Rinse the cauliflower florets and drain 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 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.
Notes
- Marination Time: Allow the cauliflower to marinate for at least 30 minutes, or preferably overnight, to enhance the flavor.
- Oil Temperature: Make sure the oil is at the right temperature to ensure the cauliflower is crispy and not greasy.
- Batch Frying: Fry the cauliflower in batches to avoid overcrowding the pot, which can lead to uneven cooking.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Deep frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 20g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg