Korean Fried Cauliflower

Korean Fried Cauliflower is a special, indulgent treat, and the recipe is entirely plant-based/vegan! Big, crunchy chunks of cauliflower are tossed in a delicious soy garlic glaze.

TIPS FOR CRISPY CAULIFLOWER:

Getting the cauliflower super crispy requires a double fry. The first fry is to set the batter and get it to the initial crunch phase. While the fried pieces rest, internal steam is released in the external coating. But if you just stopped there, the cauliflower would become soggy.

With the second fry, that moisture is cooked off, and you end up with a coating that is not just crunchy, it stays put on the cauliflower as you toss it and then gobble it all up.  You might think it’s counterintuitive given that everything is eventually tossed in a sauce ANYWAYS, but it’s the difference between a professional frying job and a soggy-riffic one. 

Ingredients:

• 2 pounds cauliflower
• about 1 large head
• canola or peanut oil for frying

FOR THE BATTER:

• 1/2 cup potato starch
• 10 tablespoons cake flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 3/4 cup water
• 1 teaspoon sesame oil

FOR THE SOY GARLIC GLAZE:

• 2 tablespoons oil
• such as canola, peanut, or vegetable oil
• 1 small shallot finely minced
• 7 cloves garlic minced
• 3 dried red chili peppers optional
• 3 tablespoons soy sauce
• 2 tablespoons water
• 2/3 cup mirin
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon gochujang
• 1 tablespoon Dijon mustard

Directions:

MAKE THE BATTER:

1. Wash and cut your cauliflower into very large florets, about the size of your palm. Shake off any excess moisture.
2. Whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Add the water and sesame oil and whisk to combine.

BATTER AND FIRST FRY:

1. Heat 4-5 cups of oil in a deep pot to 325°F/163°C. The oil should ideally fill the pot about halfway, so hot oil won’t overflow or splatter too much while frying.
2. Dip the cauliflower into the batter a few pieces at a time, turning to coat thoroughly. Drop the battered pieces into the frying oil, 3-4 at a time as your pot allows.
3. Fry the cauliflower in batches until they’re golden brown and the batter is thoroughly set, about 2-3 minutes. If they brown too quickly, reduce the heat.
4. Drain on a cooling rack placed over a sheet pan, and between batches, remove any particles left in the oil using a strainer. As the cauliflower sits, it will release steam that will later help the cauliflower get crispy during its second trip through the frying oil.

MAKE THE GLAZE:

1. In a saucepan over medium low heat, add 2 tablespoons vegetable oil, along with the shallot, garlic, and dried chili peppers (if using, for optional spice). Cook for 3-4 minutes, stirring occasionally, or until the shallots are translucent. If using the dried chili peppers, you can deseed them and chop them, or simply chop and include the seeds for an extra spicy kick. If you’d like to keep your sauce milder, omit them entirely.
2. Next, add the soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Stir and bring the sauce to a simmer, stirring constantly (4-5 minutes). When the sauce has come to a simmer, remove from the heat, cover, and set aside to keep warm.

FINAL FRY & TOSS IN SAUCE:

1. For the second and final fry, bring the oil temperature again to 325°F/163°C. Fry the cauliflower in batches for another 1-2 minutes, until crunchy and golden. Drain on a cooling rack.
2. Once you’ve fried all the cauliflower for the second time, add it to a large bowl, and pour the sauce over the top. Toss until the pieces are well-coated and serve.

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Korean Fried Cauliflower

Korean Fried Cauliflower is a special, indulgent treat, and the recipe is entirely plant-based/vegan! Big, crunchy chunks of cauliflower are tossed in a delicious soy garlic glaze.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Appetizer, Main Course

Cuisine Korean

Servings 6 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Garlic Mincer
• Whisk
• Soup Pot / Dutch Oven

Ingredients

  

1x2x3x

• 2 pounds cauliflower
• about 1 large head
• canola or peanut oil for frying

FOR THE BATTER:

• 1/2 cup potato starch
• 10 tablespoons cake flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 3/4 cup water
• 1 teaspoon sesame oil

FOR THE SOY GARLIC GLAZE:

• 2 tablespoons oil
• such as canola, peanut, or vegetable oil
• 1 small shallot finely minced
• 7 cloves garlic minced
• 3 dried red chili peppers optional
• 3 tablespoons soy sauce
• 2 tablespoons water
• 2/3 cup mirin
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon gochujang
• 1 tablespoon Dijon mustard

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Instructions

 

MAKE THE BATTER:

• Wash and cut your cauliflower into very large florets, about the size of your palm. Shake off any excess moisture.
• Whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Add the water and sesame oil and whisk to combine.

BATTER AND FIRST FRY:

• Heat 4-5 cups of oil in a deep pot to 325°F/163°C. The oil should ideally fill the pot about halfway, so hot oil won’t overflow or splatter too much while frying.
• Dip the cauliflower into the batter a few pieces at a time, turning to coat thoroughly. Drop the battered pieces into the frying oil, 3-4 at a time as your pot allows.
• Fry the cauliflower in batches until they’re golden brown and the batter is thoroughly set, about 2-3 minutes. If they brown too quickly, reduce the heat.
• Drain on a cooling rack placed over a sheet pan, and between batches, remove any particles left in the oil using a strainer. As the cauliflower sits, it will release steam that will later help the cauliflower get crispy during its second trip through the frying oil.

MAKE THE GLAZE:

• In a saucepan over medium low heat, add 2 tablespoons vegetable oil, along with the shallot, garlic, and dried chili peppers (if using, for optional spice). Cook for 3-4 minutes, stirring occasionally, or until the shallots are translucent. If using the dried chili peppers, you can deseed them and chop them, or simply chop and include the seeds for an extra spicy kick. If you’d like to keep your sauce milder, omit them entirely.
• Next, add the soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Stir and bring the sauce to a simmer, stirring constantly (4-5 minutes). When the sauce has come to a simmer, remove from the heat, cover, and set aside to keep warm.

FINAL FRY & TOSS IN SAUCE:

• For the second and final fry, bring the oil temperature again to 325°F/163°C. Fry the cauliflower in batches for another 1-2 minutes, until crunchy and golden. Drain on a cooling rack.
• Once you’ve fried all the cauliflower for the second time, add it to a large bowl, and pour the sauce over the top. Toss until the pieces are well-coated and serve.

Keyword #northeastnosh #koreanfood #koreancuisine #friedcauliflower #koreancauliflower #cauliflower #vegandishes #koreanvegan #appetizers #food #foodie

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