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
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Joseph Patrick
[email protected]I found this recipe to be bland. I would recommend adding more spices.
Gulzar Sheikh
[email protected]The sauce was too spicy for me. I would recommend using less gochujang sauce.
Niroshan Limbu
[email protected]I followed the recipe exactly and the cauliflower turned out soggy. I'm not sure what went wrong.
Barry Stanford
[email protected]This recipe is a bit time-consuming, but it's worth it. The cauliflower is crispy and the sauce is delicious. I would recommend making it for a special occasion.
sabirkhan sabirkhan
[email protected]I'm not a big fan of cauliflower, but this recipe was surprisingly good. The cauliflower was crispy and the sauce was flavorful. I'll definitely be making this again.
Monalisa AKELEMOR
[email protected]I made this recipe for my husband who is a vegetarian. He loved it! He said it was the best cauliflower dish he's ever had.
Saacid ismaaciil
[email protected]This recipe is a great way to get your kids to eat cauliflower. My kids loved it!
chuks brown
[email protected]I love this recipe! The cauliflower is crispy and the sauce is delicious. I've made it several times and it's always a hit.
Musiime Francis
[email protected]This recipe is easy to follow and the cauliflower turned out great. I would recommend using a good quality gochujang sauce. It really makes a difference.
kharish khan
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved it. The cauliflower was crispy and the sauce was flavorful. I'll definitely be making this again.
Alex Ramclam
[email protected]This recipe is a great way to use up leftover cauliflower. I had some leftover from a stir-fry and decided to try this recipe. It was so good, I'll be making it again soon!
Mabore's Vlog
[email protected]I'm not usually a fan of cauliflower, but this recipe changed my mind. The cauliflower was crispy and flavorful, and the sauce was tangy and delicious. I'll definitely be making this again.
adeshina akinade
[email protected]This Korean fried cauliflower is a game-changer! It's crispy, flavorful, and so easy to make. I followed the recipe exactly and it turned out perfect. My family loved it!