Korean Fried Cauliflower Recipe

Prepare cauliflower: Trim core and cut into bite-sized florets, pat dry with paper towels. Dry florets help batter adhere and reduce oil splatter.

Make batter: In a large bowl whisk together all-purpose flour, cornstarch, baking powder, kosher salt and black pepper. In a separate small bowl beat the egg, then stir in cold water. Pour wet into dry and whisk briefly until just combined; small lumps are fine. Batter should be thick enough to coat but still slightly runny—adjust with up to 2 tbs cold water if needed.

Heat oil: Pour vegetable oil into a deep, heavy-bottomed skillet or pot to a depth of about 2 inches (about 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C) or a piece of batter sizzles and browns in ~30 seconds.

First fry (blanch): Working in batches of 6–8 florets, dip cauliflower into the batter to coat thoroughly, letting excess drip off. Fry until pale golden and just tender, 3–4 minutes per batch. Remove with a slotted spoon to a wire rack set over a baking sheet.

Second fry (crisp): Increase oil temperature to 375°F (190°C). Fry the blanched florets again in batches until deep golden brown and very crisp, 1–2 minutes. Drain on a wire rack or paper towel-lined sheet.

Combine sauce ingredients: In a small saucepan combine gochujang, soy sauce, rice vinegar, honey, brown sugar, minced garlic, grated ginger, sesame oil and 3 tbs water. Stir to combine over medium heat.

Simmer and thicken: Bring sauce to a gentle simmer, then whisk the cornstarch slurry (1 tsp cornstarch mixed with 1 tbs water) and add it to the pan. Stir constantly until sauce thickens to a glossy, pourable glaze, about 1–2 minutes. Remove from heat and taste; adjust sweetness or acidity with extra honey or vinegar if desired.

Coat cauliflower: Place the fried cauliflower in a large clean bowl. Pour the warm glaze over the cauliflower and toss gently but quickly with tongs or two spoons until each piece is evenly coated. Work in two batches if necessary to avoid soggy clumps.

Quick-pickle fresnos: Combine 1/2 cup rice vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt in a small jar or bowl and stir until dissolved. Add thinly sliced fresnos, press down so they are submerged, and let sit at least 15 minutes (can be made up to 2 hours ahead).

Prep radish and scallions: While cauliflower fries, thinly slice watermelon radish and scallions. If radish slices are large, quarter them or cut into matchsticks for easy eating.

Assemble and garnish: Transfer glazed cauliflower to a serving platter. Top with pickled fresnos (drained), watermelon radish, sliced scallions, toasted sesame seeds and cilantro leaves if using. Serve immediately so cauliflower remains crisp.