Korean-Style Popcorn Cauliflower
1/2 cup gochujang
1/4 cup soy sauce
2 Tbsp honey
2 Tbsp cool water
Oil, for frying
1 1/2 cups flour
1 tsp salt
1/2 tsp black pepper
Pinch of cayenne pepper
1 head cauliflower, cut into pieces*
First, make your sauce. In a medium pot, stir together the gochujang, soy sauce, honey, and water.
Heat sauce over low heat until it simmers.
Keep warm while you make your popcorn cauliflower.
To make the cauliflower, heat 2-3 inches of oil in a large saute pan or pot over medium heat (temperature should be about 350°F).
Line a baking sheet with paper towels for your fried florets.
Whisk eggs in a large bowl.
In another large bowl, whisk the flour, salt, black pepper, and cayenne.
Taking a few florets at a time, dip the cauliflower into the egg, coating it completely.
Then, dip the cauliflower into the flour mix and toss to coat.
Repeat until all of the cauliflower is covered.
Working in batches, fry the cauliflower until it's golden brown, about 6-9 minutes.
Remove the cauliflower and place on the paper-towel-lined baking sheet.
After frying all of the cauliflower, place it in a large bowl and toss it with the sauce until coated.
*Keep your cauliflower pieces on the bigger side. The smaller the pieces, the more annoying they are to dredge and fry.
Sam and I love Asian-inspired dishes. In our house, we use our rice cooker at least once a week. When I made the grocery list last week, I wanted to find some new vegetarian dish (Sam became a vegetarian in September). I found the Korean-style popcorn cauliflower recipe and couldn't wait to try it out.
The recipe was easy to make. The part that requires a bit of patience is the frying. You want to fry your cauliflower in small batches to prevent overcrowding and uneven cooking.
Sam and I like a lot of sauce, so I made a bit extra. It was tasty with extra sauce, but next time, I think I'll use less or put the sauce on the side for dipping. Having too much sauce took away from the beautifully fried crunch.