Korean Fried Cauliflower 

 Korean Fried Cauliflower 

Enjoy this crispy and flavorful Korean Fried Cauliflower, perfect as an appetizer or a side dish! With a delicious soy garlic glaze, it’s sure to be a hit. Here’s how to make it:

Ingredients:
For the Cauliflower:

2 pounds cauliflower (about 1 large head)
Canola or peanut oil (for frying)
For the Batter:

1/2 cup potato starch
10 tablespoons cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon white pepper
3/4 cup water
1 teaspoon sesame oil
For the Soy Garlic Glaze:

2 tablespoons oil (such as canola, peanut, or vegetable oil)
1 small shallot, finely minced
7 cloves garlic, minced
3 dried red chili peppers (optional)
3 tablespoons soy sauce
2 tablespoons water
2/3 cup mirin
1 1/2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon gochujang
1 tablespoon Dijon mustard
Instructions:
Prepare the Cauliflower:
Cut the cauliflower into bite-sized florets and set aside.
Make the Batter:
In a mixing bowl, combine potato starch, cake flour, baking soda, salt, and white pepper.
Gradually whisk in the water and sesame oil until smooth. The batter should be thick enough to coat the cauliflower.
Heat the Oil:
In a large pot or deep fryer, heat oil to 350°F (175°C). Ensure there’s enough oil to fully submerge the cauliflower florets.
Fry the Cauliflower:
Dip each cauliflower floret into the batter, allowing excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding.
Fry until golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
Make the Soy Garlic Glaze:
In a separate pan, heat 2 tablespoons of oil over medium heat. Add the minced shallot and garlic, sautéing until fragrant and golden, about 2-3 minutes.
If using, add the dried red chili peppers for extra heat.
Stir in soy sauce, water, mirin, rice vinegar, brown sugar, gochujang, and Dijon mustard. Bring to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.
Coat the Cauliflower:
In a large bowl, toss the fried cauliflower with the soy garlic glaze until well coated.
Serve:
Serve the Korean Fried Cauliflower hot, garnished with sesame seeds or chopped green onions if desired.