Korean Fried Cauliflower Recipe
sweet & spicy korean chili glaze, pickled fresnos, watermelon radish
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cauliflower
Korean Chili Glaze
Pickled Fresnos and Watermelon Radish
Garnish
Method
Preparation of Cauliflower
- 1
Prepare the Cauliflower
Cut the cauliflower into bite-sized florets and rinse them under cold water. Pat dry with a paper towel.
- 2
Coat the Cauliflower
In a large bowl, combine the cornstarch, salt, and pepper. Toss the cauliflower florets in the mixture until well-coated.
Frying the Cauliflower
- 3
Heat the Oil
In a deep skillet or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Cauliflower
Carefully add the coated cauliflower florets to the hot oil in batches. Fry for about 4-5 minutes until golden brown and crispy. Remove and drain on paper towels.
Making the Korean Chili Glaze
- 5
Prepare the Glaze
In a saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Stir well and bring to a simmer for 2-3 minutes until slightly thickened.
- 6
Coat the Cauliflower
Once the cauliflower is fried, transfer it to a large mixing bowl and pour the hot chili glaze over it. Toss gently to ensure all florets are evenly coated.
Pickling the Fresnos and Radish
- 7
Pickle the Vegetables
In a bowl, combine sliced Fresno peppers, watermelon radish, rice vinegar, sugar, and salt. Mix well and let it sit for at least 15 minutes while you prepare the rest of the dish.
Plating the Dish
- 8
Serve
Place the glazed cauliflower on a serving platter and top with pickled fresnos and watermelon radish. Garnish with sesame seeds and sliced green onions before serving.
