Tempura Korean Cauliflower Recipe

Prepare cauliflower

Cut a medium head of cauliflower into bite-size florets so total weight is about 1 lb. Rinse and thoroughly dry on paper towels or a clean kitchen towel. Remove excess moisture to help batter stick and avoid oil splatter.

Heat oil

Pour neutral oil into a wide, heavy pot or deep skillet to a depth of about 2 inches (approximately 3 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and immediately float.

Make batter

In a bowl, whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder and 3/4 teaspoon salt. If using the egg, beat it lightly then add to the dry ingredients. Add 1 cup ice-cold sparkling water and stir just until combined; leave it slightly lumpy (do not overmix). Keep the batter cold by placing the bowl in a larger bowl with ice if desired—this helps create a crisp tempura texture.

Batter and fry

Working in batches to avoid crowding, dust cauliflower florets lightly with a tablespoon of flour (this helps batter adhere). Dip florets into the batter to coat, letting excess drip off, then carefully lower into the hot oil. Fry 3–4 minutes per batch, turning once, until batter is pale golden and crisp. Use a slotted spoon to transfer fried florets to a wire rack set over a sheet pan or paper towels. Immediately season lightly with fine sea salt. Keep batches warm in a single layer in a 200°F (95°C) oven if needed while you finish frying.

Prepare glaze

In a small saucepan, combine 3 tablespoons gochujang, 1 tablespoon soy sauce, 2 tablespoons brown sugar, 1 teaspoon rice vinegar, 2 tablespoons water, 1 teaspoon minced garlic and 1/2 teaspoon sesame oil. Stir to combine.

Simmer and thicken

Bring the mixture to a gentle simmer over medium-low heat, stirring constantly so it doesn’t stick. Simmer 2–3 minutes until slightly thickened and glossy. Taste and adjust: add a pinch more sugar for sweet, or 1/2 teaspoon more rice vinegar if you want brighter acidity. Remove from heat and stir in 1 tablespoon toasted sesame seeds. Keep warm.

Toss cauliflower in glaze

Place hot fried cauliflower in a large bowl. Pour the warm gochujang glaze over the florets and toss gently but quickly to coat evenly. Work in one or two batches so the batter stays crisp as much as possible. Transfer glazed florets to a serving platter.

Make aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon sriracha (or gochujang for more Korean flavor), 1 teaspoon cooled strong espresso or coffee, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth and emulsified. Taste and adjust salt or acidity. Chill until ready to serve.

Serve aioli

Spoon the red eye aioli into a small bowl for dipping, or drizzle lightly over glazed cauliflower just before serving for contrast.

Garnish

Scatter thinly sliced scallion whites and green tops over the glazed cauliflower, sprinkle additional toasted sesame seeds, and finish with a light squeeze of lime if using. Add a final pinch of fine sea salt to taste.

Plating

Arrange glazed florets on a platter with the red eye aioli on the side. Serve immediately so the tempura remains crisp. Leftovers will lose crispness and are best reheated briefly in a hot oven (425°F/220°C) for 6–8 minutes.