Korean Fried Cauliflower Recipes
KOREAN FRIED CAULIFLOWER
Long before the Cheesecake Factory made this dish popular in the United States, it was made at Yardbird in Hong Kong by the Canadian chef Matt Abergel. Food that is "Korean-fried" combines the thin, crisp crust of Japanese tempura with the fire of Korean gochujang, a spicy staple available in any Asian market. The Yardbird version also includes tempura mix and red yuzu kosho, a tart Japanese condiment made of red chiles, yuzu and salt. If those are out of reach, feel free to substitute your own favorite flavors - many versions of the sauce include a little ketchup - and use any tempura batter that you like. Just don't leave off the toasted sesame seeds; they add a nutty crunch at the very end.
Provided by Julia Moskin
Categories side dish
Time 1h
Yield 4 to 6 side-dish servings
Number Of Ingredients 13
Steps:
- Make the sauce: In a small saucepan over low heat, combine the gochujang, sugar, garlic, yuzu kosho, mirin and 1 cup water. Simmer until thickened slightly and reduced by half, about 20 minutes. Remove from heat and set aside at room temperature. Sauce may be made up to two weeks ahead and stored covered and refrigerated; bring to room temperature before serving.
- Make the tempura batter: Fill a pitcher with 1 3/4 cups ice-cold water, and set aside. In a large mixing bowl, combine the tempura flour (or batter mix), egg yolk and 1 cup of the water. Whisk to blend, then add the potato starch, wheat flour and remaining 3/4 cup water. The mixture should have the consistency of thin pancake batter.
- Fill a deep fryer or large pot halfway with canola oil and bring to 350 degrees. Coat the florets with the batter and, working in batches if necessary, deep-fry until florets have a dark golden crust, 2 to 3 minutes. The crust should be crispy while the cauliflower retains some crunch.
- Remove browned florets from oil and drain on paper towels. Transfer to a warmed platter and drizzle thoroughly with sauce. Garnish with toasted sesame seeds and lime wedges. Serve hot.
Nutrition Facts : @context http, Calories 772, UnsaturatedFat 32 grams, Carbohydrate 164 grams, Fat 36 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 193 milligrams, Sugar 19 grams, TransFat 0 grams
KOREAN AIR FRIED CAULIFLOWER
If you're vegetarian, chances are you've never had the opportunity to try Korean chicken. The extra crisp dish is coated in a spicy and sweet glaze that blows every other sauce out of the water. This recipe swaps the chicken for cauliflower so that veggie lovers everywhere can now get their fix. Use wet batter instead of the classic flour-egg-panko breading to ensure a perfectly crisp coating that the Korean BBQ sauce will stick to. Recipe courtesy of Emily Paster, author of Epic Air Fryer Cookbook:00 Inspired Recipes That Take Air-Frying in Deliciously Exciting New Directions.
Categories Appetizers, Side Dishes
Time 26m59S
Yield 4
Number Of Ingredients 17
Steps:
- To make the sauce, whisk together the soy sauce, gochujang, vinegar, brown sugar, garlic, and ginger in a large bowl. While whisking, slowly pour in the oil in a steady stream and continue whisking until emulsified. Gradually whisk in the warm water until you reach a thin sauce-like consistency; you may not need the entire 1/2 cup of water depending on how thick your gochujang is. Set aside.
- To make the batter for the cauliflower, whisk together the flour, cornstarch, baking soda, and salt in a large bowl. Slowly whisk in the water until you have created a thick batter. Place a cooling rack over a board lined with wax or parchment paper. Dip the cauliflower florets in the batter and then place them on the rack to allow the excess batter to drip off.
- Spray the basket of the air fryer lightly with oil. Working in batches, arrange the battered florets in a single layer in the air fryer basket. Cook at 350°F (180°C) for 12 minutes until the florets are browned on the outside and tender on the inside.
- Place the cooked florets in the bowl with the sauce and toss to coat. Garnish with sesame seeds and scallions. Repeat with the remaining florets. Serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 595 calories, Sugar 8 g, Fat 40 g, Carbohydrate 54 g, Fiber 5 g, Protein 8 g, SaturatedFat 3 g, Sodium 1658 mg, TransFat 0.3 g
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