Korean Fried Cauliflower Recipe

1. Prepare cauliflower: trim core and cut cauliflower into bite-sized florets. Pat dry with paper towels to remove excess moisture.

2. Heat oil: pour neutral oil into a deep, heavy pot or deep fryer to give 2–3 inches of frying depth (about 3–4 cups depending on vessel). Heat oil to 350°F (175°C). Use a thermometer for accuracy.

3. Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Gradually whisk in 1 cup cold water until just combined; the batter should be thick but pourable. If desired, add 2–3 ice cubes to keep batter cold (remove before dipping).

4. Coat cauliflower: working in batches of 6–8 florets (do not overcrowd), dip florets into the batter, letting excess drip off briefly. For extra crispness, lightly dust florets with additional cornstarch before battering.

5. Fry first fry (blanch fry): carefully lower battered florets into the 350°F oil. Fry until pale golden and set, about 3–4 minutes. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Repeat with remaining florets. Maintain oil temperature between 325–350°F.

6. Second fry (crisp): increase oil temperature to 365–375°F. Return the par-fried florets in small batches and fry until deep golden and very crisp, about 2–3 minutes. Drain on a wire rack or paper towels. Season lightly with a pinch of salt immediately.

7. Make glaze base: in a small saucepan combine 1/4 cup gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp honey, 1 tbsp brown sugar, 1 tsp sesame oil, 2 minced garlic cloves and 1 tsp minced ginger. Add 2 tbsp water to thin slightly.

8. Simmer and thicken: bring mixture to a gentle simmer over medium-low heat, stirring frequently so it does not stick. Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry, then whisk into the simmering glaze. Cook 1–2 minutes until glossy and slightly thickened. Taste and adjust: add more honey for sweetness, more rice vinegar for tang, or a pinch of salt if needed. Remove from heat.

9. Coat cauliflower: place freshly fried cauliflower in a large mixing bowl. Pour warm gochujang glaze over the cauliflower and gently toss with tongs until well coated. Work quickly so the glaze adheres but does not make pieces soggy.

10. Quick pickle fresnos (can be prepared ahead): in a small jar or bowl, combine 1/2 cup rice vinegar, 1/2 cup water, 1 tbsp granulated sugar and 1/2 tsp kosher salt. Stir until sugar and salt dissolve. Add 2 thinly sliced fresno chiles, press down to submerge, and let sit at least 15 minutes (longer for more flavor). Drain before serving.

11. Prep radish and scallions: very thinly slice 1/2 cup watermelon radish and thinly slice scallions. Toast 1 tbsp sesame seeds in a small dry skillet over medium heat until fragrant, 1–2 minutes; set aside to cool.

12. Assemble and serve: transfer glazed cauliflower to a serving platter. Scatter pickled fresnos and watermelon radish over the top. Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately with lime wedges on the side for optional brightening.

13. Notes: keep cauliflower crisp by glazing just before serving. Leftovers lose crispness but can be reheated in a hot oven (425°F) or air fryer for 5–7 minutes to restore texture; reapply a little extra glaze if desired.