Korean Bbq Cauliflower Recipe

Prepare cauliflower

Wash and dry the cauliflower. Cut into medium bite-sized florets, trying to keep sizes consistent for even cooking. Pat florets dry with paper towels to remove surface moisture.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, salt and black pepper. Stir in the cold water, then gradually add the cold sparkling water (or beer) until you have a smooth, slightly thick batter that coats the back of a spoon. Keep batter cold — place bowl over a larger bowl with ice if your kitchen is warm.

Heat oil

Pour neutral oil into a deep skillet or pot to a depth of about 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises immediately.

Fry cauliflower

Working in batches to avoid crowding, dip each floret into the batter to coat, letting excess drip back into the bowl. Carefully lower florets into hot oil and fry until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer fried florets to a wire rack or paper towel-lined baking sheet to drain. If making ahead, keep warm in a single layer in a 250°F (120°C) oven while finishing remaining batches.

Combine and cook sauce

In a small saucepan over medium-low heat combine gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger and 2 tablespoons water. Stir constantly until sugar dissolves and the mixture is homogenous, about 2–3 minutes.

Thicken sauce

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Increase heat to medium and add the slurry to the sauce while whisking. Cook for 1 minute until sauce thickens slightly to a glossy, coat-the-back-of-a-spoon consistency. Remove from heat and keep warm.

Toss florets in sauce

Place the hot fried cauliflower in a large bowl. Pour the warm Korean-style BBQ sauce over the cauliflower (reserve a tablespoon of sauce if you want to drizzle more later). Gently toss with tongs or two spoons until each piece is evenly coated. Work quickly so the cauliflower stays crisp.

Make quick pickle

In a small bowl whisk together rice vinegar, sugar and salt until dissolved. Add the thinly sliced cucumber and toss to combine. Let sit at room temperature for 10–15 minutes, or refrigerate up to 1 hour for a crisper, more pickled flavor. Right before serving, stir in the toasted sesame seeds and red pepper flakes if using.

Plate

Arrange the sauced cauliflower on a serving platter or individual plates. Spoon the pickled cucumber salad to the side or over the top as desired.

Finish

Sprinkle with chopped cilantro, sliced scallions and sesame seeds. Serve immediately with lime wedges on the side for a bright squeeze of acid. Enjoy while cauliflower is still hot and crisp.