Korean Fried Cauliflower
Crispy double-fried cauliflower florets tossed in a sticky, spicy-sweet gochujang glaze you will want to put on everything.
Prep: 20 · Cook: 25 · Total: 45 · Serves: 4 · Difficulty: Medium · Rating: 4.7/5 (341 reviews)
INSPIRED BY
Korean fried chicken tradition — Seoul, South Korea
Diners, Drive-Ins and Dives
Korean fried chicken (yangnyeom chicken) is famous for its impossibly crispy double-fried crust and sticky sweet-spicy sauce. Applying the same technique to cauliflower creates a vegetarian showstopper that satisfies the same craving.
Story
I had a version of this at a Korean-American gastropub in Chicago's Wicker Park, the kind of place that was too loud and the tables were too close together and the food was absolutely smashing. They called it KFC which stood for Korean Fried Cauliflower and the whole table demolished two orders in under four minutes. Took that concept back to my kitchen, worked on the batter ratio until it hit that shatter-crack on the first bite, and landed on this version. Now I make it for every game day spread and it disappears before the first quarter is over.
By Theo
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 3/4 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp garlic powder, 1/2 tsp salt
- 3/4 cup cold water or cold sparkling water
- Neutral oil for deep frying
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp honey or rice syrup
- 1 tbsp rice vinegar
- 2 cloves garlic, minced, plus 1 tsp sesame oil
- Sliced scallions and sesame seeds, for garnish
Instructions
- Make the glaze: Whisk together gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil in a small saucepan over low heat until combined and warmed through, about 2 minutes. Set aside.
- Whisk together cornstarch, flour, baking powder, garlic powder, and salt. Add the cold water gradually, stirring to form a batter about the consistency of thin pancake batter. Using cold or sparkling water keeps the batter light.
- Heat 2 to 3 inches of neutral oil in a deep pot or Dutch oven to 350 degrees F. Working in batches, dip the cauliflower florets in the batter, let the excess drip off, and lower gently into the oil. Fry for 3 to 4 minutes until pale golden. Remove with a spider or slotted spoon to a rack.
- Let the oil return to 375 degrees F. Fry the cauliflower a second time for 2 to 3 minutes until deeply golden and shatter-crisp. The second fry is what sets the crust. Remove to the rack again.
- Transfer the still-hot cauliflower to a large bowl. Pour the warm gochujang glaze over and toss quickly but thoroughly to coat.
- Transfer to a serving platter. Scatter sliced scallions and sesame seeds over the top. Serve immediately while the crust is still crackling.
Chef Tips
- Cold water in the batter is essential. Cold batter hitting hot oil creates steam bubbles that give you a lighter, crispier crust.
- The second fry is not optional if you want that crunch to survive the sauce. First fry cooks it, second fry crisps it.
- Toss the cauliflower in the glaze immediately after frying. If it sits and cools first, the crust starts to soften.
- Gochujang varies in heat level by brand. Adjust the amount to your preference.
Cook's Notes
- **Oil temperature control:** Use a thermometer. Oil that is too cool makes greasy, soggy cauliflower. Oil that is too hot burns the batter before the cauliflower cooks through. 350 F first fry, 375 F second fry.
- **Batter consistency:** The batter should coat the back of a spoon but not be thick. Too thick and it will be doughy; too thin and it will not form a crust. Adjust with a small amount of water or flour.
- **Gochujang brands:** CJ Haechandle and O'Food are widely available and reliable. Adjust the quantity based on your preferred heat level since brands vary significantly.