Korean Fried Cauliflower
DIETARY - Vegan/Vegetarian/Dairy-free/Egg-free/Nut-free
Mouthwatering Korean foods are dominating both the internet and restaurant scene right now, with k-cuisine flavours getting more and more mainstream each year. One increasingly popular food, often referred to as ‘the other KFC’, is Korean Fried Chicken, a finger-licking, sweet, spicy and addictively crunchy dish thought to have been dreamed up during the Korean War. It is said that American soldiers stationed in South Korea in the Fifties brought with them a rare luxury – chicken. At the time, Koreans only ate chicken on special occasions, when it was typically steamed or boiled, but US troops introduced the concept of deep-frying battered pieces of chicken as a new way to eat it, planting a seed that later surged in popularity.
As a vegetarian, I haven’t indulged in any type of KFC, but just because I don’t eat meat, it doesn’t mean I want to miss out on crispy batter and a seriously satisfying sauce. In fact, I am always seeking out and developing recipes that smack with big flavours. A lot of vegetarians and vegans tend to miss out, especially when it comes to dining out. We deserve a special dish to indulge in from time to time that’s lip-smackingly delicious and, even better, will please everyone around the table. So, rid your brain of any notion that vegan food is bland or boring, as this recipe is anything but!
The humble cauliflower has a starring role in this dish, and it’s the perfect vegetable for the job. It’s tender without turning to mush and stands up to big flavours. It’s easy to dredge in the batter and produces an ultra-crispy finish, just the right size to eat with your hands. Traditionally, Korean fried chicken is fried twice, then coated in sauce. I am giving you the option here. If you want a slightly thicker, crispier batter, then fry twice. If you’re happy with a thinner batter that does lose a bit of the crunch once dipped in the sauce, then fry once. Either way, the flavour is insanely good!
The real pièce de résistance in this dish is the sweet, spicy, sticky, completely umami sauce that goes with it. It’s a real flavour bomb with a kick of heat that will leave you going back for more… and more and more! Traditionally flavoured with gochujang, a fermented Korean chilli paste (now readily available to buy in most supermarkets), plus sugar or honey, garlic, ginger, soy and ketchup, the sauce is really simple to make and even pairs well in many other recipes. I even tried coating cauliflower in it that has been roasted rather than battered and fried, and it was superb. My husband also loves using it as a dipping sauce for chicken, chips and just about anything else!
If you’re new to deep frying, the good news is you don’t need to invest in special equipment. A deep-bottom saucepan or casserole pot and a thermometer are all you need. If you don’t have a thermometer, don’t worry, there is an easy way to tell when your oil is hot enough - simply dip the end of a wooden skewer into the oil to see if bubbles form around the wood and float up. You can also drop a tiny bit of batter into the oil and see if it begins to bubble and float. I recommend using rice bran or vegetable oil for this recipe as they both have a high smoke point and are relatively flavourless, so don’t alter the taste of the dish.
There are many great accompaniments to go with Korean fried cauliflower, but my favourite way to eat it is to serve it up with some rice and a pickled cucumber salad to cut through the heat and provide freshness and balance on your plate. Don’t worry, you don’t have to pickle veg weeks in advance, I have supplied a recipe for a quick pickle ready in under 30 minutes.
I am so excited for you to try this one and am confident you will love it. Happy frying!
Korean Fried Cauliflower with Cucumber Salad
Ingredients
- 1 whole cauliflower
- 1 cup (150g) plain flour
- ¾ cup (100g) corn flour
- ½ tsp salt
- Good grind of pepper
- 1 tsp garlic powder
- ½ tsp ginger powder
- ½ tsp ground chilli powder
- 300ml cold water
- 1.5L rice bran or vegetable oil, for frying
- 4 tbsp ketchup
- 3-4 tbsp gochujang (to taste)
- 1½ tbsp minced garlic
- 4 tsp sesame oil
- 3½ tsp ginger paste
- 2½ tbsp brown sugar
- 2 tbsp soy sauce
- 2 tsp rice wine vinegar
- 2 tbsp water
- 1 tbsp sesame seeds
- Spring onions, diced or sliced
- 1 whole cucumber, thinly sliced
- 2 tbsp rice wine vinegar
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp chilli flakes
- 2 tsp sesame seeds
Method
- First, prepare your cucumber salad by whisking the rice wine vinegar, sugar, soy sauce and sesame oil together, then pour over your sliced cucumber and set aside.
- Next, chop the cauliflower into florets. I like to use a mix of small and medium-sized chunks.
- Prepare your batter by combining all the dry ingredients, then add the cold water and whisk well.
- Heat your rice bran oil to between 350°F and 375°F (this takes around 10-15 minutes), then dredge your cauliflower pieces in the batter before carefully lowering them into the oil with a slotted spoon.
- Fry the cauliflower in batches for 3-4 minutes at a time, then remove and place on paper towel to drain.
- Once all the cauliflower is fried, you can fry it in the same oil for a second time for around 2-3 minutes. This will ensure an ultra-crispy batter; however, this step is optional. Frying once will still be delicious! Drain the cauliflower on paper towel.
- Finally, combine all the sauce ingredients in a small saucepan and mix well. Place over medium heat and bring to a boil, then reduce the heat and simmer for 5 minutes.
- Place your fried cauliflower in a large mixing bowl and pour over the sauce. Toss to coat well, then sprinkle with sesame seeds and garnish with spring onion to serve.
- Drain your cucumber and arrange on a plate sprinkled with sesame seeds and chilli flakes, if desired. Serve alongside rice with the fried cauliflower.