Description
This Korean Fried Cauliflower delivers an irresistible flavor with simple prep. Perfect as a snack or side dish, its spicy, sweet profile makes it a favorite for any gathering.
Ingredients
Scale
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup seltzer water or water
- Vegetable oil for frying
- 1 medium head cauliflower
- 3 tablespoons gochujang
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- Preheat vegetable oil in a pot to 350°F.
- Whisk together flour, cornstarch, salt, and pepper in a bowl.
- In another bowl, mix seltzer water, gochujang, soy sauce, maple syrup, rice vinegar, garlic, ginger, and sesame oil.
- Combine wet and dry ingredients until just mixed; the batter can be slightly lumpy.
- Dip cauliflower florets in the batter and fry in batches for 4-5 minutes until golden and crispy.
- Mix the remaining sauce ingredients in a bowl.
- Toss fried cauliflower in the sauce and garnish with sesame seeds and green onions.
Notes
For gluten-free options, use gluten-free flour and tamari.
Ensure cauliflower florets are cut uniformly for even cooking.
To keep it less spicy, reduce the amount of gochujang.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
