Description
This Korean-Style Popcorn Cauliflower recipe offers a deliciously crispy and spicy twist on cauliflower, coated in a flavorful gochujang-based sauce and deep-fried to golden perfection. Perfect as a snack or appetizer, it’s packed with sweet, savory, and spicy notes that bring a taste of Korea to your kitchen.
Ingredients
Scale
Cauliflower and Coating
- 4 2/3 cups cauliflower florets (cut into bite-sized pieces)
- 2 cups corn flour
- Cooking oil (about 1 liter, for deep frying)
Marinade and Seasoning
- 2 tbsp rice wine
- 4 tsp ground ginger
- 1 tsp salt
- Ground white pepper (to taste)
Sauce
- 3/4 cup Chung Jung One® Gochujang Spicy Ketchup
- 4 tbsp honey
- 4 tbsp dark brown sugar
- 2 tbsp gluten-free soy sauce
- 4 tsp sesame oil
- 1 tsp minced garlic
Garnish
- White sesame seeds (for garnish)
- Scallions, finely sliced (for garnish)
Instructions
- Prep the Cauliflower: Rinse and cut the cauliflower into bite-sized florets. Pat them dry thoroughly to ensure the coating sticks properly before frying.
- Marinate: In a large bowl, combine rice wine, ground ginger, salt, and white pepper. Toss the cauliflower florets in this mixture and let them marinate for 15 minutes to absorb the flavors.
- Prepare the Sauce: In a separate bowl, mix gochujang spicy ketchup, honey, dark brown sugar, gluten-free soy sauce, sesame oil, and minced garlic until well combined. Set aside.
- Coat the Cauliflower: Pour the corn flour into a shallow dish. Dredge each marinated cauliflower floret in the corn flour, pressing gently to ensure an even and thick coating all around.
- Heat the Oil: In a deep pot or fryer, heat about 1 liter of cooking oil to 350°F (175°C) for deep frying. Use a thermometer to maintain the temperature for consistent frying.
- Deep Fry: Fry cauliflower florets in batches, avoiding overcrowding, for about 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Toss in Sauce: While still hot, transfer the fried cauliflower into a large mixing bowl. Pour the prepared gochujang sauce over the cauliflower and toss well to coat each piece evenly.
- Garnish and Serve: Sprinkle white sesame seeds and finely sliced scallions over the sauced cauliflower. Serve immediately to enjoy the crisp texture and bold flavors.
Notes
- Ensure the cauliflower is dry before coating to get a crispier texture.
- Maintain oil temperature to avoid soggy or greasy cauliflower.
- You can adjust the spiciness by reducing or increasing the amount of gochujang according to your preference.
- Use gluten-free soy sauce to keep the recipe gluten-free.
- This dish is best served immediately after frying for optimal crispiness.
