Korean Fried Cauliflower
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons gochujang (Korean red pepper paste)
- ½cup sugar
- 6cloves garlic, puréed
- 3tablespoons red yuzu kosho
- ¼cup mirin
- 1cup/140 grams tempura flour or tempura batter mix
- 1large egg yolk
- 1scant cup/150 grams potato starch
- 1cup plus 3 tablespoons/150 grams Japanese wheat flour or karaage ko
- Canola oil, as needed for deep-frying
- 1head cauliflower, cut into 2-inch florets
- Toasted sesame seeds, for garnish
- Lime wedges, for garnish
For the Sauce
For the Tempura Batter
For the Cauliflower
Nutritional analysis per serving (6 servings)
775 calories; 36 grams fat; 3 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 10 grams polyunsaturated fat; 102 grams carbohydrates; 4 grams dietary fiber; 19 grams sugars; 9 grams protein; 193 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sauce: In a small saucepan over low heat, combine the gochujang, sugar, garlic, yuzu kosho, mirin and 1 cup water. Simmer until thickened slightly and reduced by half, about 20 minutes. Remove from heat and set aside at room temperature. Sauce may be made up to two weeks ahead and stored covered and refrigerated; bring to room temperature before serving.
- Step 2
Make the tempura batter: Fill a pitcher with 1¾ cups ice-cold water, and set aside. In a large mixing bowl, combine the tempura flour (or batter mix), egg yolk and 1 cup of the water. Whisk to blend, then add the potato starch, wheat flour and remaining ¾ cup water. The mixture should have the consistency of thin pancake batter.
- Step 3
Fill a deep fryer or large pot halfway with canola oil and bring to 350 degrees. Coat the florets with the batter and, working in batches if necessary, deep-fry until florets have a dark golden crust, 2 to 3 minutes. The crust should be crispy while the cauliflower retains some crunch.
- Step 4
Remove browned florets from oil and drain on paper towels. Transfer to a warmed platter and drizzle thoroughly with sauce. Garnish with toasted sesame seeds and lime wedges. Serve hot.
Private Notes
Comments
You can get gochujang at most Asian supermarkets. But I agree the batter ingredients are unnecesarily complicated. For an easy tempura batter, use a 1:1 ratio of flour and corn starch, plus cold seltzer water and an egg.
Well, considering I have the chili paste and potato starch, and would just use regular flour instead of Japanese flour, and the red yuzu kosho is just a mix of chiles, salt, citrus zest, and garlic, I don't consider it all that exotic. Besides, there's always Amazon.....
why use seltzer water?
Used Tajin (1.5 tablespoons) instead of red yuzu kosho and made tempura batter with one cup flour, one cup corn starch, and 10 oz cold club soda.
One late night, I did not have time for tempura so here is what I did. I chopped up 1 cauliflower, sauteed in some avocado oil, until lightly brown, then added 1.5 cups of cold rice to the cauliflower, and stir fry. I combined 2 T gochujang, 2 T sugar, 5 garlic cloves, 3 T Chinese cooking wine, 2 T Tamari into a mini processor and pureed it all into a sauce, then poured it over the cauliflower rice in the pan. Topped it off with 3 scallions minced and 2 T sesame seeds. Excellent flavor!
Yuzu Kosho was impossible to obtain in grocery stores. Any recommended substitute for that?
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