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Korean Fried Cauliflower

Crispy Korean Fried Cauliflower for Irresistible Flavor Delight

This Crispy Vegan Korean Fried Cauliflower is a delightful revelation that transforms ordinary cauliflower into something extraordinary.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 head Cauliflower Any variety works beautifully.
  • 1 cup Canola or Peanut Oil Perfect for frying.
  • 3/4 cup Potato Starch Ensures crispiness.
  • 1 cup Cake Flour Contributes to the lightness of the batter.
  • 1 teaspoon Baking Soda Gives the batter that fluffy rise.
  • 1 teaspoon Salt Adjust according to your taste preference.
  • 1 teaspoon White Pepper Adds a mild heat and aroma.
  • 1 cup Water Cold water leads to a crispier texture.
  • 1 tablespoon Sesame Oil Infuses nuttiness into the batter.
For the Glaze
  • 1 medium Shallot Replace with onion or garlic for stronger taste.
  • 3 cloves Garlic Fresh gives the best taste.
  • 2 pieces Dried Red Chili Peppers Optional for added spice.
  • 1/4 cup Soy Sauce Provides that umami essence.
  • 1/4 cup Mirin Sweet rice wine enhances flavors.
  • 2 tablespoons Rice Vinegar Adds acidity for balance.
  • 2 tablespoons Light Brown Sugar Sweetens the sauce beautifully.
  • 2 tablespoons Gochujang Offers a spicy kick.
  • 1 teaspoon Dijon Mustard Adds depth to the glaze.

Equipment

  • Deep pot or heavy skillet
  • Mixing Bowl
  • saucepan
  • Cooling rack

Method
 

Step-by-Step Instructions
  1. Start by washing a head of cauliflower, ensuring it's clean and fresh. Cut the cauliflower into large florets, roughly the size of your palm. Shake off any excess moisture.
  2. In a mixing bowl, combine potato starch, cake flour, baking soda, salt, and white pepper. Gradually add cold water and sesame oil to create a smooth batter.
  3. Heat your canola or peanut oil until it reaches 325°F (163°C). Dip each cauliflower floret into the batter and fry for 2-3 minutes until golden brown.
  4. In a saucepan, heat oil over medium and sauté chopped shallot and minced garlic until translucent. Stir in soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Simmer for 4-5 minutes.
  5. Increase oil temperature back to 325°F (163°C). Fry the previously fried cauliflower for an additional 1-2 minutes to ensure crispiness.
  6. Toss the crispy cauliflower in the soy garlic glaze while still hot, ensuring an even coat before serving.

Nutrition

Serving: 1servingsCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin C: 60mgCalcium: 4mgIron: 6mg

Notes

For the best results, follow the provided tips for oil temperature, batch frying, and coating in glaze.

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