Description
Korean-Style Popcorn Cauliflower features crispy battered cauliflower florets tossed in a flavorful, spicy-sweet gochujang sauce. This vibrant appetizer combines crunchy texture with bold Korean-inspired flavors, making it perfect for sharing or serving as a tasty snack or starter.
Ingredients
Scale
Cauliflower Batter:
- 1 medium head cauliflower, cut into bite-sized florets
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup water (plus more as needed)
- vegetable oil for frying
Korean Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon water
Optional Garnishes:
- Toasted sesame seeds
- Chopped green onions
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, cornstarch, garlic powder, salt, and black pepper. Slowly add the water, mixing continuously until a smooth, thick batter forms that can coat the cauliflower florets.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring each piece is fully coated for an even fried crust.
- Fry the Cauliflower: Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C). Fry the battered cauliflower florets in batches for 4 to 5 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them and drain on a paper towel-lined plate.
- Make the Korean Sauce: In a small saucepan, combine gochujang, soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and water. Stir the mixture and simmer over medium heat for 2 to 3 minutes until the sauce thickens slightly.
- Toss and Serve: Place the fried cauliflower in a large mixing bowl, pour the Korean sauce over the top, and gently toss to coat each piece evenly. Serve immediately, garnished with toasted sesame seeds and chopped green onions if desired.
Notes
- For a baked alternative, roast the battered cauliflower on a parchment-lined baking sheet at 425°F (220°C) for 25 to 30 minutes, flipping halfway through to ensure even crispness.
- Adjust the amount of gochujang in the sauce to control the heat level to your preference.
- This recipe can be made vegan by opting for maple syrup instead of honey in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 260
- Sugar: 7g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
