F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Korean-Style Fried Cauliflower
© Andrea Fazzari

Korean-Style Fried Cauliflower

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 6
  • STAFF-FAVORITE
  • VEGETARIAN

This ultra-crispy cauliflower, a.k.a. KFC, is a signature dish at Hong Kong’s Yardbird. After being battered and fried, the cauliflower florets are tossed with a sweet and fiery sauce made with gochujang, the pepper paste that is a staple of Korean cooking.

  1. 2 tablespoons gochujang (see Note)
  2. 2/3 cup sugar
  3. 6 garlic cloves
  4. 2 tablespoons mirin
  5. 2 tablespoons red yuzu kosho (see Note)
  6. 1 cup tempura batter mix (see Note)
  7. 1 large egg yolk
  8. 1 cup Asian whole wheat flour (see Note)
  9. 2/3 cup potato starch
  10. 1 head of cauliflower (1 1/2 pounds), cut into 1 1/2-inch florets
  11. Canola oil, for frying
  12. Toasted sesame seeds and lime wedges, for serving
  1. In a blender, combine the gochujang with the sugar, garlic and mirin. Add 1 cup of water and blend until smooth. Add the yuzu kosho and 1 cup of water and pulse to combine. Transfer the mixture to a medium saucepan and bring to a boil. Simmer over moderate heat, stirring occasionally, until the sauce is reduced to 1 1/2 cups, about 15 minutes. Transfer the gochujang sauce to a large bowl and let cool.
  2. Meanwhile, in a large bowl, whisk the tempura flour with the egg yolk and 1 cup of ice water until smooth. 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. Add the cauliflower, stirring to coat.
  3. In a large saucepan, heat 2 inches of canola oil to 385°. Working in batches, lift the cauliflower florets from the batter, allowing the excess to drip back into the bowl. Fry the cauliflower, stirring occasionally, until the coating is golden and the florets are tender but not soft, 6 minutes. Drain the cauliflower on paper towels and immediately add to the sauce; toss to coat. Using a slotted spoon, transfer the cauliflower to a plate. Repeat with the remaining cauliflower. Serve each batch as it’s finished cooking. Sprinkle with sesame seeds and serve with lime wedges.
Make Ahead

gochujang sauce can be refrigerated for up to 2 weeks.

Notes

Gochujang is a spicy Korean chile pepper paste. Red yuzu kosho is a Japanese condiment made with yuzu, red chiles and salt. Tempura batter mix, such as Nisshin, is a combination of soft flours, usually containing wheat and corn. These ingredients are all available on amazon.com. Asian whole wheat flour, such as Yi Feng, is available at onlinefoodgrocery.com.

Suggested Pairing

Crisp, refreshing, lightly hoppy pilsners are great with spicy fried foods, like this cauliflower. Try Victory’s Prima Pils from Pennsylvania or Mama’s Little Yella Pils from Oskar Blues in Colorado.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.