Korean Fried Cauliflower
User Reviews
5
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Prep Time
45 mins
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Total Time
45 mins
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Servings
24 pieces fried cauliflower
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Calories
88 kcal
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Course
Main Course, Appetizer
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Cuisine
Korean
Korean Fried Cauliflower
Description
This Korean Fried Cauliflower begins with a crispy batter made from rice flour, salt, pepper, egg yolk, and cold water, coating cauliflower florets before frying them in hot canola or vegetable oil until golden and crisp. Meanwhile, a Korean BBQ sauce is prepared by simmering brown sugar, soy sauce, mirin, rice wine vinegar, chili paste, sesame oil, ginger, garlic, and green onion, then thickened with a cornstarch slurry. Once fried, the cauliflower is tossed in this robust sauce and garnished with diced green onions and sesame seeds.
The result is a cauliflower dish with a crunchy exterior and tender interior, layered with a sauce that is sweet, spicy, and savory. The chili paste adds heat balanced by brown sugar’s sweetness and soy sauce's umami. It can be served as an appetizer with toothpicks or as a main dish alongside rice or in lettuce wraps for a hand-held option.
For best frying results, avoid overcrowding the pan to maintain crispiness. The cauliflower should be served immediately after tossing in sauce to retain texture. To make the batter vegan, the egg yolk can be replaced with almond milk or extra water. Leftovers may lose crispness once sauced.
Ingredients
Korean BBQ Sauce
- ¾ cup brown sugar
- ¾ cups soy sauce Tamari for gluten-free, low sodium
- ¼ cup mirin
- ¼ cup water
- 1 tbsp rice wine vinegar
- 1 ½ tbsp chili paste
- ½ tbsp sesame oil
- ½ tsp black pepper ground
- 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 whisked, yolk
- ½ cup water cold
- 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
- Fry cauliflower in batches to avoid overcrowding and maintain crispiness.
- Serve cauliflower immediately after tossing with sauce to prevent sogginess.
- This dish can be served as an appetizer with toothpicks or as an entrée over rice or in lettuce wraps.
- To make vegan, omit egg yolk and substitute with almond milk or an extra tablespoon of water in the batter.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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