Korean Fried Cauliflower Recipe

Prepare the quick pickle first so flavors develop: in a heatproof bowl or jar combine 1/2 cup rice vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Stir until sugar and salt dissolve.

Thinly slice 2 fresno chiles and 1 watermelon radish. Pack the slices into the jar or bowl and pour the pickling liquid over them, making sure they are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (can be made up to 24 hours ahead).

Cut cauliflower into bite-size florets (if not already), pat dry with paper towels to remove surface moisture.

Make the batter: in a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder and 1 teaspoon kosher salt.

In a separate bowl whisk 1 large egg with 1 cup cold water until combined. Pour the wet into the dry and stir just until combined; a few lumps are okay. The batter should be thick enough to coat but not pasty—adjust with up to 2 tablespoons more water if very thick.

Heat 1 to 1.5 inches of vegetable oil in a heavy skillet or pot to 350°F (175°C). If you don't have a thermometer, test with a drop of batter—if it sizzles and rises slowly, oil is ready.

Working in batches to avoid crowding, dip florets into the batter letting excess drip off, then gently lower into hot oil. Fry until golden and crisp, about 4–5 minutes per batch depending on size. Turn as needed to brown evenly.

Use a slotted spoon to transfer fried florets to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

While the cauliflower fries, make the glaze: in a small saucepan combine 1/4 cup gochujang, 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 2 cloves minced garlic and 1 teaspoon minced ginger. Add 2 tablespoons water to thin slightly.

Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking.

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to form a slurry. Whisk the slurry into the simmering glaze and cook 1–2 minutes until the sauce thickens to a glossy, coating consistency. Taste and adjust balance: add a bit more honey for sweetness, soy for saltiness or rice vinegar for brightness. Remove from heat.

Transfer hot fried cauliflower to a large bowl. Pour the warm glaze over the cauliflower and toss gently but quickly to coat each piece evenly. Work in batches if needed so pieces remain crisp.

Plate the glazed cauliflower. Top with drained pickled fresnos and watermelon radish slices to add bright acidity and crunch.

Sprinkle 1 tablespoon toasted sesame seeds and 2 tablespoons thinly sliced green onions over the top. Serve immediately with lime wedges on the side if desired.