Description
This Korean-Style Popcorn Cauliflower recipe features bite-sized cauliflower florets coated in a crispy batter and tossed in a flavorful, spicy-sweet Korean sauce made with gochujang, soy sauce, and sesame oil. Perfect as a vegetarian appetizer, these crispy morsels deliver a delightful combination of textures and bold flavors inspired by Korean cuisine.
Ingredients
Scale
Cauliflower and Batter
- 1 medium head cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup cold sparkling water
- Vegetable oil for frying
Garnish
- 1 tablespoon sesame seeds
- Sliced green onions for garnish
Korean Sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons water
Instructions
- Prepare the Batter: In a medium bowl, whisk together flour, cornstarch, baking powder, garlic powder, salt, and black pepper. Gradually add the cold sparkling water while whisking until you achieve a smooth, slightly thick batter.
- Heat the Oil: Pour vegetable oil into a deep pan or large skillet to a depth of about 2 inches. Heat over medium-high heat until the temperature reaches 350°F (175°C).
- Fry the Cauliflower: Dip each cauliflower floret into the batter, letting excess drip off, then carefully place them into the hot oil in batches. Fry for 4–5 minutes per batch or until they are golden brown and crispy. Use a slotted spoon to transfer them onto a paper towel-lined plate to drain excess oil.
- Make the Korean Sauce: While the cauliflower fries, combine gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and water in a small saucepan. Stir well and simmer over medium heat for 2–3 minutes until the sauce thickens slightly.
- Toss Cauliflower in Sauce: Place the fried cauliflower in a large bowl and pour the warm Korean sauce over it. Toss gently to coat all the pieces evenly.
- Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the coated cauliflower. Serve immediately as a flavorful appetizer.
Notes
- For a baked alternative, bake the battered cauliflower at 425°F (220°C) for 25–30 minutes, flipping halfway through.
- An air fryer method works well: cook at 400°F for about 15 minutes until crispy.
- Adjust the amount of gochujang in the sauce to suit your preferred spice level.
