Korean Fried Cauliflower
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
45 mins
-
Total Time
45 mins
-
Servings
24 pieces fried cauliflower
-
Calories
88 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Korean
Korean Fried Cauliflower
Report
This AMAZING Korean Fried Cauliflower recipe is easy to make and tossed with the most delicious Korean BBQ Sauce! Cauliflower florets are dipped in a wet batter made with rice flour, then pan fried and tossed in the sauce. This scrumptious, simple recipe is both gluten free and vegetarian!
Share:
Ingredients
Korean BBQ Sauce
- ¾ cup brown sugar
- ¾ cups low sodium soy sauce Tamari for gluten-free
- ¼ cup mirin
- ¼ cup water
- 1 tbsp rice wine vinegar
- 1 ½ tbsp chili paste
- ½ tbsp sesame oil
- ½ tsp ground black pepper
- ½ tbsp ginger grated
- 3 cloves garlic crushed
- 1 green onion finely chopped
- 1 tbsp cornstarch
- 1 tbsp water
Fried Cauliflower
- 2 cups canola oil or vegetable oil
- 1 cup rice flour
- ½ tsp salt
- ¼ tsp black pepper
- 1 egg yolk whisked
- ½ cup cold water
- 4 cups cauliflower florets
- ¼ cup green onions diced
- 1 tsp sesame seeds
Instructions
Korean BBQ Sauce
- In a large pot on the stove, over medium high heat, combine the brown sugar, soy sauce, mirin, water, rice wine vinegar, chili paste, sesame oil, black pepper, ginger, garlic and green onion.
- Bring to a boil and simmer for 5-7 minutes.
- In a small bowl, combine the cornstarch and water.
- Add this mixture to the boiling sauce.
- Whisk to combine well, reduce heat to medium and simmer 3-4 minutes.
- Reduce heat to low until ready to use.
Fried Cauliflower
- Add the canola oil to a large skillet on the stove over medium high heat.
- In a large mixing bowl, combine the rice flour, salt, pepper and whisked egg yolk.
- Add the cold water and mix until a smooth batter forms.
- Dip the cauliflower florets into the batter until completely coated, allowing any excess batter to drip off, then add to the hot oil.
- Fry for 3-4 minutes per side.
- Remove from the oil and transfer to a paper towel lined plate.
- Once all of the cauliflower is fried, add it to the pot of Korean BBQ sauce and toss to coat.
- Remove from the pot and serve topped with diced green onions and sesame seeds.
- Serve in lettuce wraps or over rice.
Notes
- When frying the cauliflower, be sure to not overcrowd the pan or the cauliflower will not fry properly. Depending on the size of your skillet or wok, it will take 3-4 batches to fry all of the cauliflower.
- If you’re not planning to eat all of the cauliflower immediately, do not toss all of the cauliflower with the sauce. As soon as the cauliflower is sauced it should be eaten immediately or the texture will become soggy.
- Serve this delicious fried cauliflower as an appetizer with toothpicks or as an entree over rice or wrapped in lettuce leaves.
- To make this recipe vegan, omit the egg yolk in the batter and replace it with 1 tbsp almond milk or an additional tablespoon of water.
Nutrition Information
Show Details
Calories
88kcal
(4%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
2g
(3%)
Cholesterol
8mg
(3%)
Sodium
341mg
(14%)
Potassium
86mg
(2%)
Sugar
7g
(14%)
Vitamin A
30mg
(1%)
Vitamin C
8.6mg
(10%)
Calcium
15mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 24pieces fried cauliflower
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Cholesterol | 8mg | 3% |
| Sodium | 341mg | 14% |
| Potassium | 86mg | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 30mg | 1% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
Other Recipes
You'll Also Love
