Directions
- 1Mix all fry batter ingredients in a bowl, then add water and whisk until a batter consistency is formed.
- 2Cut cauliflower into florets and coat them in the batter.
- 3Heat sunflower oil in a pan and fry the cauliflower florets in batches until golden brown.
- 4Remove the florets, let them cool on a rack, and fry again for a crispier texture.
- 5In a pan, fry shallots and garlic, then add all the sticky Korean marinade ingredients.
- 6Simmer the marinade until it thickens, and toss the fried cauliflower in the sauce.
- 7Serve garnished with spring onions.
Ingredients
- 1 head of cauliflower
- 1 spring onion
- 0.5 cup potato starch
- 10 tablespoons plain flour
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 1 teaspoon chicken salt
- 1 tablespoon white pepper
- 0.75 cup water
- 1 teaspoon sesame oil
- 1 tablespoon gochujang
- 1 shallot
- 3 cloves minced garlic
- 1 tablespoon gochujaru (red pepper flakes)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 0.33 cup water
- 2 tablespoons golden caster sugar
- 1 teaspoon Dijon mustard
Equipment
knifebowlwhiskfrying panspatulacooling rack
Related recipes
Sushi Rice Muffin Cups
Japanese · Appetizer
Veggie Cheddar
Japanese · Appetizer
Corn Kakiage
Japanese · Appetizer
Matcha Onigiri
Japanese · Appetizer
Japanese Mom's Crispy Karaage
Japanese · Appetizer2h 3m
Sushi Bake
Japanese · Appetizer30m
3 Patés caseros para impresionar
Japanese · Appetizer
Homemade "Black Caviar" (Vegan Style)
Japanese · Appetizer
Beef enoki roll
Japanese · Appetizer
Gyoza au poulet facile
Japanese · Appetizer
Crispy Rice Salmon Cups
Japanese · Appetizer
Veganer Sahnehering
Japanese · Appetizer40m