Ingredients
Scale
- 1 head cauliflower (about 2 pounds)
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon kosher salt
- 1 tablespoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cup ice cold soda water
- ½ cup soy sauce (low sodium)
- 3 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons gochujang
- ½ tablespoon gochugaru
- 1 tablespoon rice vinegar
- ¼ cup water
- 1 quart neutral oil for frying
Instructions
- Cut cauliflower into bite-sized florets and set aside.
- In a mixing bowl, whisk together cornstarch, all-purpose flour, baking powder, salt, white pepper, garlic powder, and onion powder. Gradually mix in ice-cold soda water until the batter is slightly looser than pancake batter.
- Coat each cauliflower piece in the batter until fully covered.
- Heat oil in a deep frying pan to 375°F. Fry each battered piece for about 5–6 minutes until golden brown and crispy. Drain on a wire rack and sprinkle with salt.
- For the sauce, combine soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water in a saucepan over medium heat until thickened.
- Brush the sauce over the fried cauliflower and serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: Approximately 5 pieces (150g)
- Calories: 290
- Sugar: 9g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 1g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg