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
- 1/2 cup soy sauce (low sodium)
- 3 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons gochujang
- 1/2 tablespoon gochugaru
- 1 tablespoon rice vinegar
- 1/4 cup water
- 1 quart neutral oil for frying (vegetable, peanut, avocado oil)
Instructions
- Cut the cauliflower into bite-sized florets and place them on a tray to dry.
- In a mixing bowl, whisk together cornstarch, flour, baking powder, salt, white pepper, garlic powder, onion powder, and ice-cold soda water until smooth.
- Coat each cauliflower piece in the batter thoroughly.
- Heat oil in a deep fryer or heavy-bottomed pot to 375°F. Fry battered cauliflower pieces in small batches for about 5–6 minutes until golden brown and crispy. Drain on a wire rack.
- For the sauce, combine soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water in a saucepan over medium heat until bubbling and thickened.
- Brush the sauce generously over the fried cauliflower before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (about 150g)
- Calories: 230
- Sugar: 10g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg