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
Prepare the Cauliflower
- 1
Preheat Oil
Preheat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C).
- 2
Make the Batter
In a large mixing bowl, combine the flour, cornstarch, water, salt, and black pepper to create a batter. It should be smooth and thick enough to coat the cauliflower.
- 3
Batter the Cauliflower
Dip each cauliflower floret into the batter, ensuring they are fully coated.
- 4
Fry Cauliflower
Carefully drop the battered cauliflower into the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes.
- 5
Drain Excess Oil
Once cooked, remove the cauliflower and place it on a paper towel-lined plate to drain excess oil.
Make the Korean Chili Glaze
- 6
Combine Ingredients
In a small saucepan over medium heat, combine gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, and minced ginger.
- 7
Cook the Glaze
Stir continuously until the mixture comes to a gentle simmer. Cook for about 2-3 minutes until the glaze thickens slightly.
Prepare Pickled Fresnos
- 8
Combine Pickling Ingredients
In a small saucepan, combine sliced Fresno chiles, rice vinegar, sugar, and salt.
- 9
Pickle Fresnos
Bring the mixture to a boil, then remove from heat. Let it cool and allow the chiles to pickle for at least 30 minutes.
Assemble the Dish
- 10
Coat Cauliflower
In a large mixing bowl, toss the fried cauliflower in the Korean chili glaze until evenly coated.
- 11
Serve
Serve the glazed cauliflower topped with pickled Fresnos and thinly sliced watermelon radish.
