Description
Deliciously crispy batter-coated cauliflower glazed with a spicy-sweet gochujang sauce, perfect for appetizers or casual gatherings.
Ingredients
Scale
- 1 head cauliflower (about 2 pounds)
- 1 quart neutral oil for frying (vegetable, canola, or peanut)
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon kosher salt
- 1 tablespoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cup ice-cold soda water
- ½ cup low sodium soy sauce
- 3 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons gochujang
- ½ tablespoon gochugaru
- 1 tablespoon rice vinegar
- ¼ cup water
Instructions
- Trim the cauliflower into bite-sized florets and pat dry with paper towels.
- In a mixing bowl, whisk together cornstarch, flour, baking powder, kosher salt, white pepper, garlic powder, and onion powder. Gradually whisk in ice-cold soda water until smooth.
- Heat oil to 375°F (190°C) in a deep pot.
- Dredge cauliflower in the batter, ensuring even coating. Shake off excess.
- Fry in small batches for 5–6 minutes until golden brown and crispy. Drain on a wire rack.
- In a saucepan, combine soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water. Simmer until slightly thickened.
- Brush or toss fried cauliflower in the warm sauce and serve immediately.
Notes
For gluten-free version, use a gluten-free flour blend. To reduce oil, consider air-frying. Best enjoyed immediately for maximum crispness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 8g
- Sodium: 930mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 5.8g
- Protein: 9.6g
- Cholesterol: 0mg