Description
This Korean-Style Popcorn Cauliflower recipe offers a crispy, flavorful alternative to traditional fried dishes. Bite-sized cauliflower florets are marinated in a ginger, rice wine, and seasoning mix, then coated in corn flour and deep-fried until golden and crispy. The florets are then tossed in a sweet and spicy Gochujang-based sauce, delivering a perfect balance of heat, sweetness, and umami. Garnished with white sesame seeds and finely sliced scallions, this dish is perfect as an appetizer or a tasty snack that brings Korean street food vibes right to your kitchen.
Ingredients
Scale
Cauliflower and Marinade
- 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 Frying
- 2 cups corn flour
- Cooking oil (about 1 liter, for deep frying)
Garnish
- White sesame seeds (for garnish)
- Scallions, finely sliced (for garnish)
Instructions
- Prepare and Marinate the Cauliflower: In a large bowl, combine the cauliflower florets with rice wine, ground ginger, salt, and ground white pepper. Toss thoroughly to ensure each floret is evenly coated. Allow the mixture to marinate for about 15-20 minutes to enhance the flavor and tenderness of the cauliflower.
- Make the Gochujang Sauce: In a separate bowl, whisk together the Chung Jung One® Gochujang Spicy Ketchup, honey, dark brown sugar, gluten-free soy sauce, sesame oil, and minced garlic until smooth and well combined. Set aside to let the flavors meld.
- Coat the Cauliflower: Pour the corn flour into a shallow dish. One by one, dredge each marinated cauliflower floret in the corn flour, making sure each piece is thoroughly coated. Shake off any excess flour to avoid clumps.
- Heat the Oil for Deep Frying: In a deep fryer or a large heavy-bottomed pot, heat about 1 liter of cooking oil to 350°F (175°C). Use a thermometer to maintain a consistent temperature for optimal frying results.
- Deep Fry the Cauliflower: Fry the coated cauliflower in batches to avoid overcrowding, cooking each batch for approximately 3-4 minutes or until golden brown and crispy. Remove the fried florets with a slotted spoon and drain on paper towels to remove excess oil.
- Toss Cauliflower in Sauce: Place the crispy fried cauliflower in a large bowl, pour the prepared Gochujang sauce over it, and toss gently but thoroughly to ensure each piece is evenly coated with the spicy and sweet sauce.
- Garnish and Serve: Transfer the sauced cauliflower onto a serving plate and sprinkle with white sesame seeds and finely sliced scallions for added texture and freshness. Serve immediately for best taste and texture.
Notes
- Ensure the oil temperature is well-maintained at 350°F for perfectly crispy cauliflower and to prevent sogginess.
- To make this recipe vegan, replace honey with maple syrup or agave nectar.
- If gluten sensitivity is a concern, double-check that all soy sauce used is certified gluten-free.
- You can roast the cauliflower instead of frying for a healthier version, though the texture will differ.
- Adjust the amount of Gochujang sauce depending on your preferred spice level.
