Description
This Korean-Style Popcorn Cauliflower recipe offers a delightful twist on traditional popcorn chicken by using crispy, deep-fried cauliflower florets coated in a savory and spicy gochujang sauce. It’s a perfect appetizer or snack with a balance of sweet, spicy, and umami flavors, garnished with sesame seeds and scallions for added texture and freshness.
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
Batter and Frying
- 2 cups corn flour
- Cooking oil (about 1 liter, for deep frying)
Garnishes
- White sesame seeds (for garnish)
- Scallions, finely sliced (for garnish)
Instructions
- Prepare the Cauliflower: Rinse the cauliflower florets thoroughly and cut them into bite-sized pieces. Pat dry with a towel to remove excess moisture, which helps achieve crispiness when fried.
- Marinate the Cauliflower: In a large bowl, combine rice wine, ground ginger, salt, and ground white pepper. Add the cauliflower florets and toss well to coat. Let the mixture marinate for about 20 minutes to absorb the flavors.
- Make the Sauce: In a separate bowl, mix together the Chung Jung One® Gochujang Spicy Ketchup, honey, dark brown sugar, gluten-free soy sauce, sesame oil, and minced garlic until smooth. Set aside.
- Prepare for Frying: Pour the corn flour into a shallow dish. Remove the marinated cauliflower from the marinade and dredge each piece thoroughly in corn flour, shaking off the excess to ensure an even coating.
- Heat the Oil: 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 the temperature.
- Deep Fry Cauliflower: Carefully place the coated cauliflower florets in batches into the hot oil, avoiding overcrowding. Fry each batch for about 3-4 minutes, stirring occasionally until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Toss in Sauce: While still hot, place the fried cauliflower in a large mixing bowl. Pour the prepared gochujang sauce over the cauliflower and toss well to coat every piece evenly.
- Garnish and Serve: Transfer the coated cauliflower to a serving plate. Sprinkle generously with white sesame seeds and finely sliced scallions. Serve immediately for the best texture and flavor.
Notes
- Make sure the cauliflower is completely dry before dredging with corn flour to ensure maximum crispiness.
- Maintain the oil temperature between 350°F and 360°F to prevent sogginess or burning.
- Adjust the amount of gochujang sauce according to your preferred spice level.
- This recipe is perfect as an appetizer or party snack and pairs well with a cold beer or a crisp white wine.
- You can substitute gluten-free soy sauce with tamari to keep the recipe gluten-free.
