Korean Fried Cauliflower


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Large cauliflower, cut into bite sized pieces 1 each
Batter
All purpose flour 1/2 cup
Rice flour 1/2 cup
Club House Sea Salt, French Mediterranean 1/2 tsp
Water 2 cups
Dry Batter
All purpose flour 1/2 cup
Rice flour 1/2 cup
Sauce
Soy sauce 3 tbsp
Billy Bee Liquid White Honey 1/2 cup
Gochujang 1/2 cup
French's® Tomato Ketchup 1/2 cup
Water 1/2 cup
Sugar 1 tbsp
Garlic cloves, minced 2 each
Club House Chipotle Cinnamon Seasoning 1 tbsp
Garnish
Scallions, chopped 1/2 cup
Club House Sesame Seed 1/2 cup

chef's tip

Double fry the cauliflower to keep them crispy even after drizzling on the sauce.

Instructions

This recipe was created for Club House for Chefs by: Jeff Kang, Chef Owner of Canis Restaurant, Apres Wine Bar and Kang Bang Fried Chicken in Toronto.

For the Korean Fried Cauliflower: Mix the batter in a bowl until smooth. Heat oil to 350°F. Dip the cauliflower into the dry mix then dredge in batter. Fry the cauliflower for 5-7 minutes until golden brown. Remove from fryer and place on tray. Increase the temperature of the oil to 375°F. Fry the cauliflower again for 2 minutes. While frying, combine all the sauce ingredients in a pan and stir at medium heat. Toss the cauliflower in the sauce and reserve for use.

For Serving: Pile the cauliflower decoratively in a bowl. Garnish with green onion and sesame seeds and serve.

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