Ingredients
Scale
- 1 head cauliflower (about 2 pounds)
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon kosher salt
- 1 tablespoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cup ice cold soda water
- ½ cup soy sauce (low sodium)
- 3 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons gochujang
- ½ tablespoon gochugaru
- 1 tablespoon rice vinegar
- ¼ cup water
- 1 quart neutral oil for frying (vegetable, peanut, avocado oil)
Instructions
- Cut the cauliflower into bite-sized florets and set aside.
- In a mixing bowl, whisk together cornstarch, flour, baking powder, salt, white pepper, garlic powder, onion powder, and ice-cold soda water until smooth.
- Coat each cauliflower piece in the batter.
- Heat oil in a deep fryer or large pot to 375°F. Fry battered cauliflower in batches for about 5–6 minutes until golden brown and crispy. Drain on a wire rack.
- In a saucepan over medium heat, combine soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water. Cook until bubbling and thickened.
- Brush the sauce over the fried cauliflower and serve hot.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: About 1 cup (140g)
- Calories: 240
- Sugar: 7g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg