Follow these steps for perfect results
gochujang
Korean red pepper paste
sugar
garlic
pureed
red yuzu kosho
mirin
tempura flour
or tempura batter mix
egg yolk
potato starch
japanese wheat flour
or karaage ko
canola oil
for deep-frying
cauliflower
cut into 2-inch florets
sesame seeds
toasted, for garnish
lime wedges
for garnish
Combine gochujang, sugar, garlic, yuzu kosho, mirin, and water in a saucepan.
Simmer over low heat until the sauce thickens and reduces by half (about 20 minutes).
Remove the sauce from heat and let it cool to room temperature.
Prepare the tempura batter by combining tempura flour and egg yolk with cold water.
Whisk in potato starch, wheat flour, and remaining water to create a thin batter.
Heat canola oil in a deep fryer or pot to 350 degrees.
Coat cauliflower florets in the batter.
Deep-fry the coated florets in batches until golden brown and crispy (2-3 minutes per batch).
Remove the fried florets from the oil and drain on paper towels.
Transfer the fried cauliflower to a platter.
Drizzle generously with the prepared gochujang sauce.
Garnish with toasted sesame seeds and lime wedges.
Serve immediately.
Expert advice for the best results
Ensure oil is at the correct temperature for optimal crispiness.
Don't overcrowd the fryer to maintain oil temperature.
Adjust sauce to your preferred level of sweetness and spice.
For extra flavor, marinate cauliflower in a mixture of soy sauce, ginger, and garlic before battering.
Everything you need to know before you start
20 minutes
Sauce can be made ahead.
Serve on a platter with scattered sesame seeds and lime wedges on the side.
Serve hot as an appetizer or side dish.
Pair with steamed rice or noodles.
Offer a side of kimchi for added flavor.
Complements the spice.
Balances the sweetness and spice.
Discover the story behind this recipe
Popular Korean street food with sweet and spicy flavors.
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