Korean Fried Cauliflower Recipe

Prepare quick pickle: In a small bowl or jar, whisk together 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt until dissolved.

Add thinly sliced fresno and watermelon radish to the pickling liquid, pressing down so the vegetables are submerged. Let sit at least 15 minutes at room temperature (or up to 2 hours in the fridge) to develop brightness while you make the batter and glaze.

Cut cauliflower into medium bite-sized florets, keeping pieces relatively uniform so they cook evenly. Pat dry with paper towel; excess moisture reduces batter adhesion.

In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

Add 1 cup cold water to the dry mix and stir gently until just combined; small lumps are fine. If using, nest a few ice cubes in the batter bowl (or use very cold water) to keep batter chilled — this yields a crisper fry.

Toss cauliflower florets in the batter until well coated. Let them rest 5 minutes so batter clings.

Heat neutral oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and float steadily.

Working in batches (do not overcrowd), shake excess batter off each floret and gently lower into hot oil. Fry until golden brown and crisp, about 4–6 minutes per batch depending on floret size.

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

While frying, make the glaze: In a small saucepan over medium heat combine 3 tbs gochujang, 2 tbs soy sauce, 1 tbs rice vinegar, 2 tbs honey, 1 tbs brown sugar, 1 tsp sesame oil, 2 cloves minced garlic and 1 tsp grated ginger with 2 tbs water.

Bring mixture to a gentle simmer, stirring to dissolve sugar and incorporate gochujang. Taste and adjust balance — add a little more honey for sweetness or 1/2 tsp more rice vinegar for brightness.

Make a slurry by mixing 1 tsp cornstarch with 1 tsp cold water, then whisk it into the simmering sauce. Cook 1 minute more until sauce thickens to a glossy, sticky consistency that will coat the cauliflower. Remove from heat.

Toss and Glaze

Place fried cauliflower in a large mixing bowl. Pour the warm gochujang glaze over the cauliflower and toss gently but quickly so each piece is well coated. Work in two batches if necessary to avoid clumping.

Plate

Arrange glazed cauliflower on a serving platter or individual plates.

Drain pickled fresnos and radish and scatter them over the top of the glazed cauliflower.

Finish with toasted sesame seeds, thinly sliced scallions, and optional cilantro. Serve immediately with lime wedges on the side for squeezing.