Description
Korean-Style Popcorn Cauliflower is a crispy, bite-sized cauliflower dish coated in a spicy-sweet gochujang sauce, delivering the perfect balance of heat and sweetness. Deep-fried to golden perfection and garnished with sesame seeds and scallions, it is an addictive appetizer or snack inspired by Korean flavors.
Ingredients
Scale
Cauliflower
- 4 2/3 cups cauliflower florets (cut into bite-sized pieces)
- 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
Coating and Garnish
- 2 cups corn flour
- Cooking oil (about 1 liter, for deep frying)
- White sesame seeds (for garnish)
- Scallions, finely sliced (for garnish)
Instructions
- Prepare the Cauliflower: Rinse the cauliflower florets thoroughly and drain them well to remove any excess moisture, ensuring they fry up crispy.
- Marinate: In a medium bowl, combine the cauliflower florets with rice wine, ground ginger, salt, and white pepper. Toss them well to coat and allow to marinate for at least 30 minutes or overnight for a deeper infusion of flavors.
- Make the Sauce: In a separate bowl, mix together the gochujang spicy ketchup, honey, dark brown sugar, gluten-free soy sauce, sesame oil, and minced garlic. Set this sauce mixture aside.
- Coat the Cauliflower: Place the corn flour in another bowl. Toss the marinated cauliflower pieces in batches in the corn flour until each piece is evenly coated for a crispy exterior.
- Heat the Oil: In a large pot, heat about 1 liter of cooking oil to 350°F (180°C), suitable for deep frying.
- Deep Fry the Cauliflower: Working in batches to avoid overcrowding, carefully add the coated cauliflower florets to the hot oil. Fry them for approximately 3 minutes or until they become golden brown and crispy. Remove and place on paper towels to drain excess oil.
- Cook the Sauce: Transfer the prepared sauce ingredients into a saucepan and heat over medium heat for about 2 minutes, allowing the sauce to bubble and the sugar to dissolve thoroughly.
- Coat the Cauliflower in Sauce: Once all cauliflower pieces are fried, toss them in the warm sauce until they are fully and evenly coated.
- Serve: Garnish the sauced cauliflower with white sesame seeds and finely sliced scallions. Serve immediately to enjoy the optimal crunchy texture.
Notes
- Marinating the cauliflower overnight intensifies the flavors significantly.
- Ensure the oil is at the correct temperature before frying to avoid greasy texture.
- Tossing the cauliflower in sauce while still hot helps it absorb the flavors better.
- Serve immediately after coating to retain crispiness.
- This recipe is gluten-free when using gluten-free soy sauce and corn flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
