Ingredients
Korean Fried Cauliflower
- 3 quarts canola oil, for frying
- 1 (2.5-pound) head cauliflower, trimmed and cut into bite-sized florets
- 3 large egg whites
- 2 tablespoons gochujang
Batter
- 2/3 cup cornstarch
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon gochugaru (Korean red pepper seasoning), plus additional for garnish
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
For Serving
- 1/2 cup store-bought Korean BBQ sauce
- 2 green onions, thinly sliced (light and dark green parts only)
- 1 tablespoon black sesame seeds
- 1/2 teaspoon gochugaru
Steps
Korean Fried Cauliflower
- In a large, heavy-bottomed pot over medium heat, heat the oil to 350 degrees.
- In a large mixing bowl, whisk together the egg whites and gochujang until incorporated and frothy. Add the cauliflower florets and toss to evenly coat. Set aside.
Batter
- In another medium mixing bowl, whisk together the cornstarch, flour, salt, gochugaru, onion powder, garlic powder, ground ginger and black pepper.
- In batches, add the cauliflower to the seasoned flour mixture. Shake off the excess and fry for 5 to 7 minutes.
- Remove from the oil onto a cooling rack.
- Continue dredging and frying the remaining cauliflower.
For Serving
- In a large bowl, toss the fried cauliflower in the BBQ sauce.
- Place in a serving bowl. Garnish with green onions, sesame seeds and gochugaru.