Korean Fried Cauliflower

Name: Korean Fried Cauliflower
Ingredients: Cauliflower; 1 head cauliflower (cut into florets); 1 tablespoon cornstarch; pinch salt, pepper & garlic powder; For the batter and sauce; 1 cup all purpose flour; 2/3 cup cornstarch; 1 teaspoon each baking powder & salt; 1/2 cup ice cold water + 2 ice cubes; 4 eggs; 2/3 cup sugar; 2/3 cup water; 3 tablespoons gochujang sauce; 3 cloves garlic; 2 tablespoons sesame oil; 4 tablespoons mirin

16 ingredients

6 steps

Ingredients

Cauliflower
1 head cauliflower (cut into florets)
1 tablespoon cornstarch
pinch salt, pepper & garlic powder
For the batter and sauce
1 cup all purpose flour
2/3 cup cornstarch
1 teaspoon each baking powder & salt
1/2 cup ice cold water + 2 ice cubes
4 eggs
2/3 cup sugar
2/3 cup water
3 tablespoons gochujang sauce
3 cloves garlic
2 tablespoons sesame oil
4 tablespoons mirin

Directions

1

or the batter: Whisk flour, corn starch, baking powder, salt, eggs, water and ice cubes in a bowl until incorporated. Let sit on the counter for 10 minutes until ice cubes are melted. The batter will be thick. This is good.
2

Gochujang sauce: combine all sauce ingredients (sugar, water, garlic, sesame oil, mirin and gojuchang sauce) in a blender or a food processor and blend until smooth. Set aside.
3

or the cauliflowers: Spinkles salt, pepper, garlic powder and corn starch over the cauliflower. Add the cauliflowers to the flour batter, stirring to coat.
4

In a heavy bottom skillet, heat oil over medium high heat. The oil should be high enough to cover the cauliflowers, about 2 inches. Working in batches, lift the cauliflower florets from the batter, shaking off excess flour. Drop the cauliflowers to the skillet and fry for a few minutes on each side, turning occasionally until the coating is golden brown and crunchy. Remove and set on a plated line with paper towel.
5

Let the cauliflowers cool down completely, at least 10 minutes before adding to the sauce. This will ensure the florets will be crunchy and not soggy.
6

Add the cauliflowers to the sauce, toss to coat. Use a slotted spoon to transfer to a serving plate. Garnish with toasted sesame seeds and green onion. Serve