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Korean-Style Cauliflower Bites

Serves: 6Category: VegetarianRecipe Course: StartersMachine: Cooking MachineTotal time (min.): 90
korean-style-cauliflower-bites.png korean-style-cauliflower-bites.png

This recipe takes inspiration from Korean fried chicken, a beloved street food in South Korea known for its blistered, crispy coating and sticky sweet sauce with varying spice levels, from mild to super-hot. Korean fried food has become incredibly popular in recent years and can be found all over the world, with vegetarian and vegan options such as cauliflower, mushroom and seitan appearing on menus as frequently as their meat counterpart. The crispiness comes from the double frying technique, which at first may seem unnecessary, but as soon as you break through the crunchy outer layer, you’ll know it was time well spent.

Ingredients

Tools

Method

  1. Add salt and water to a clean large saucepan
  2. Cook until boiling - 10 min
  3. Add cauliflower to the large saucepan
  4. Cook - 2 min
  5. Drain then set aside
  6. Let cool - 30 min
  7. Attach the Stir Tool
  8. Add gochujang, light soy sauce, golden syrup, dark brown sugar, rice vinegar, ketchup, sesame oil, gochugaru, garlic clove and ginger to the Cooking Chef XL Bowl
  9. Lift the Cooking Chef head and fit the heat shield
  10. Heat with splashguard fitted - 2 min, 105°C, Stir 2
  11. Cook with splashguard fitted - 6 min, 100°C, Stir 2
  12. Transfer content of Cooking Chef XL Bowl to small bowl then set aside
  13. Add sunflower oil to the large saucepan
  14. Heat - 160°C, medium-high heat
  15. Add plain flour to a clean bowl
  16. Add baking powder, sea salt and cornflour to a clean bowl
  17. Pour sparkling water into the bowl slowly
  18. Whisk constantly until smooth
  19. Transfer content of large saucepan to bowl
  20. Toss the cauliflower florets in the flour until coated
  21. Then dip the cauliflower florets in the cornflour batter, ensuring they are fully coated, then shake off any excess batter
  22. Carefully lower the cauliflower florets into the hot oil using a slotted spoon
  23. Fry until golden brown - 5 min
  24. Transfer the fried cauliflower to a wire rack
  25. Repeat until all the cauliflower florets have been fried
  26. Increase the oil temperature to 180 °C
  27. Working in batches, return the cauliflower to the hot oil
  28. Fry until crispy - 4 min, 180°C
  29. Repeat until all the cauliflower has been used up
  30. Transfer the fried cauliflower to a serving plate
  31. Using a pastry brush, brush the sauce over the hot cauliflower
  32. Top with spring onion and roasted sesame seeds
  33. Serve

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