Korean Fried Cauliflower Recipe
sweet & spicy korean chili glaze, pickled fresnos, watermelon radish
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Ingredients
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Cauliflower
Korean Chili Glaze
Pickled Fresnos
Watermelon Radish
Method
Cauliflower Preparation
- 1
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower head. Cut the cauliflower into bite-sized florets.
- 2
Make the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, cold water, and salt until smooth.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Frying the Cauliflower
- 4
Coat and Fry
Dip each cauliflower floret into the batter, allowing excess batter to drip off. Carefully lower them into the hot oil and fry in batches until golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate to drain.
Korean Chili Glaze Preparation
- 5
Make the Glaze
In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger. Stir until the mixture is well combined and heated through, about 3-4 minutes.
Pickling Fresnos
- 6
Pickle the Chiles
In a small saucepan, combine water, rice vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat and add the sliced Fresno chiles. Let sit for at least 30 minutes to pickle.
Assembly
- 7
Combine and Serve
In a large bowl, toss the fried cauliflower with the Korean chili glaze until evenly coated. Serve topped with pickled Fresno chiles and sliced watermelon radish.
