Korean Cauliflower Bites

5 mins
Serves 1
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Directions

  1. 1Break up the cauliflower into florets.
  2. 2Break up the cauliflower into florets.
  3. 3Break up the cauliflower into florets.
  4. 4Combine plain flour, cornflour, salt, baking powder and water in a bowl. Add the florets and stir until coated.
  5. 5Combine plain flour, cornflour, salt, baking powder and water in a bowl. Add the florets and stir until coated.
  6. 6Combine plain flour, cornflour, salt, baking powder and water in a bowl. Add the florets and stir until coated.
  7. 7Add vegetable oil to a wok on medium heat until 1cm deep. Add cauliflower florets and fry for 3-5 minutes, turning occasionally.
  8. 8Add vegetable oil to a wok on medium heat until 1cm deep. Add cauliflower florets and fry for 3-5 minutes, turning occasionally.
  9. 9Add vegetable oil to a wok on medium heat until 1cm deep. Add cauliflower florets and fry for 3-5 minutes, turning occasionally.
  10. 10Transfer cauliflower to kitchen paper to soak up excess oil.
  11. 11Transfer cauliflower to kitchen paper to soak up excess oil.
  12. 12Transfer cauliflower to kitchen paper to soak up excess oil.
  13. 13Remove oil from wok and wipe it clean. Combine sauce ingredients in wok and heat for 2-3 minutes.
  14. 14Remove oil from wok and wipe it clean. Combine sauce ingredients in wok and heat for 2-3 minutes.
  15. 15Remove oil from wok and wipe it clean. Combine sauce ingredients in wok and heat for 2-3 minutes.
  16. 16Stir in the cauliflower until coated in the sauce.
  17. 17Stir in the cauliflower until coated in the sauce.
  18. 18Stir in the cauliflower until coated in the sauce.
  19. 19Top with sesame seeds and spring onion.
  20. 20Top with sesame seeds and spring onion.
  21. 21Top with sesame seeds and spring onion.

Ingredients

  • 1 cauliflower
  • 1 cauliflower
  • 1 cauliflower
  • 5 tbsp plain flour
  • 5 tbsp plain flour
  • 5 tbsp plain flour
  • 5 tbsp cornflour
  • 5 tbsp cornflour
  • 5 tbsp cornflour
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 cm deep vegetable oil
  • 1 cm deep vegetable oil
  • 1 cm deep vegetable oil
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 2 spring onion
  • 2 spring onion
  • 2 spring onion
  • 3 tbsp Gochujang sauce
  • 3 tbsp Gochujang sauce
  • 3 tbsp Gochujang sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 0.5 thumb fresh ginger
  • 0.5 thumb fresh ginger
  • 0.5 thumb fresh ginger
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light brown sugar
  • 2 tbsp light brown sugar
  • 2 tbsp light brown sugar
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water

Equipment

mixing bowlwokkitchen paperknife