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Korean Fried Cauliflower


Course Appetizer
Cuisine American, Korean
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people
Overhead photo of a glass plate filled with Korean Fried Cauliflower.
Korean Fried Cauliflower is irresistibly crispy on the outside, tender on the inside, and coated in a sticky gochujang BBQ sauce that's the perfect balance of sweet, spicy, and savory! Serve it as a flavor-packed appetizer, snack, or side dish.

Ingredients  

Cauliflower

Sauce

  • ½ cup Korean BBQ Sauce 120mL
  • ¼ cup honey 85g
  • 2 tablespoons soy sauce 30mL
  • 2 tablespoons gochujang 34g
  • 1 teaspoon toasted sesame oil

Garnish

  • thinly sliced green onions
  • white sesame seeds

Instructions

  • Cut 1 large head cauliflower into bite-sized florets.
  • Pour the canola oil into a heavy-bottomed pot or deep fryer and heat it to 350°F.
  • Whisk the 1 cup all purpose flour, ½ cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon fine sea salt, ½ teaspoon black pepper, and 1 teaspoon baking powder in a large bowl.
  • Pour in the 1¼ cups ice cold club soda or sparkling water and whisk just until the batter is smooth.
  • Add the cauliflower to the batter, let the excess drip off, then lower it into the hot oil in batches. Fry until golden and crisp, and the cauliflower is tender, about 4 to 5 minutes per batch. Transfer the pieces to the wire rack and repeat with the remaining cauliflower.
  • Add ½ cup Korean BBQ Sauce, ¼ cup honey, 2 tablespoons soy sauce, 2 tablespoons gochujang, and 1 teaspoon toasted sesame oil to a small saucepan. Cook over medium-low heat, stirring often, until slightly thickened, about 3 to 5 minutes.
  • Toss the fried cauliflower with just enough sauce to coat the outside without soaking it. Transfer to a serving platter and finish with thinly sliced green onions and white sesame seeds. Serve right away.

Notes

  • I used this BBQ Sauce.
  • This is best served fresh. Store leftover cauliflower and sauce separately if possible. Once the cauliflower sits in the sauce for too long, the crust softens.
  • Dry the cauliflower well before battering it. Too much moisture makes the batter slide off.
  • Keep the oil close to 350F. If the temperature drops too much, the coating can turn greasy instead of crisp.
  • Fry in batches. Overcrowding lowers the oil temp too much, and the pieces may stick together.
  • Use a wire rack after frying instead of paper towels. That helps the crust stay crisp on all sides.
  • Use very cold sparkling water or club soda because the cold batter helps slow gluten development and keeps the coating from turning heavy.
  • Hold back some sauce at first. This sauce coats quickly, so it’s better to start light and add more only if needed.
Find it online: www.sugarandsoul.co/korean-fried-cauliflower/