Korean-Style Fried Cauliflower Recipe

Name: Korean-Style Fried Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons gochujang (see Note); 2/3 cup sugar; 6 garlic cloves; 2 tablespoons mirin; 2 tablespoons red yuzu kosho (see Note); 1 cup tempura batter mix (see Note); 1 large egg yolk; 1 cup Asian whole wheat flour (see Note); 2/3 cup potato starch; 1 head of cauliflower (1 1/2 pounds), cut into 1 1/2-inch florets; Canola oil, for frying; Toasted sesame seeds and lime wedges, for serving

Servings: persons

2 tablespoons gochujang (see Note)
2/3 cup sugar
6 garlic cloves
2 tablespoons mirin
2 tablespoons red yuzu kosho (see Note)
1 cup tempura batter mix (see Note)
1 large egg yolk
1 cup Asian whole wheat flour (see Note)
2/3 cup potato starch
1 head of cauliflower (1 1/2 pounds), cut into 1 1/2-inch florets
Canola oil, for frying
Toasted sesame seeds and lime wedges, for serving

1
In a blender, combine the gochujang with the sugar, garlic and mirin.
2
Add 1 cup of water and blend until smooth.
3
Add the yuzu kosho and 1 cup of water and pulse to combine.
4
Transfer the mixture to a medium saucepan and bring to a boil.
5
Simmer over moderate heat, stirring occasionally, until the sauce is reduced to 1 1/2 cups, about 15 minutes.
6
Transfer the gochujang sauce to a large bowl and let cool.
7
Meanwhile, in a large bowl, whisk the tempura flour with the egg yolk and 1 cup of ice water until smooth.
8
Add the wheat flour, potato starch and 1 cup plus 2 tablespoons of ice water and whisk until smooth; the consistency should be that of thin pancake batter.
9
Add the cauliflower, stirring to coat.
10
In a large saucepan, heat 2 inches of canola oil to 385.
11
Working in batches, lift the cauliflower florets from the batter, allowing the excess to drip back into the bowl.
12
Fry the cauliflower, stirring occasionally, until the coating is golden and the florets are tender but not soft, 6 minutes.
13
Drain the cauliflower on paper towels and immediately add to the sauce; toss to coat.
14
Using a slotted spoon, transfer the cauliflower to a plate.
15
Repeat with the remaining cauliflower.
16
Serve each batch as its finished cooking.
17
Sprinkle with sesame seeds and serve with lime wedges.

571

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons gochujang (see Note), 2/3 cup sugar, 6 garlic cloves, 2 tablespoons mirin, and more.

Yes, Korean-Style Fried Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean-Style Fried Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions