Spicy, fiery, and all things pleasant! If you haven’t experienced Gochujang – a spicy red chili paste from Korea – get ready for an EXPLOSIVE FLAVOR that is truly unmatched.
Find the recipe below and also on our website at https://sovegan.co/koreancauli
1 head of cauliflower
5 tablespoons all-purpose flour
5 tablespoons cornstarch
salt to taste
1 teaspoon baking powder
vegetable oil
1 teaspoon sesame seeds (optional)
2 green onions, roughly chopped (optional)
For the delectable sauce:
3 tablespoons Gochujang sauce
1 tablespoon sesame oil
2 cloves of garlic, peeled and finely chopped
1/2 thumb-sized piece of fresh ginger, peeled and finely chopped
2 tablespoons light soy sauce
2 tablespoons light brown sugar
Divide the cauliflower into small florets. Then, mix together the all-purpose flour, cornstarch, a generous pinch of salt, baking powder, and 1/2 cup of water in a large mixing bowl. Coat the florets in this batter mixture.
Heat vegetable oil in a wok over medium heat, enough to reach about 1cm deep in the pan. Once the oil is hot, carefully add the cauliflower florets – you can do this in batches if needed – and fry for 3-5 minutes until they start to develop a golden color, flipping occasionally to ensure even cooking on all sides. The goal is to keep the cauliflower crunchy without overcooking. Place the fried cauliflower on kitchen paper to absorb any excess oil.
Clean the wok by removing the oil and then mix together all the sauce ingredients in the wok, heating them over medium heat for 2-3 minutes. Next, add the cauliflower to the sauce, ensuring they are well-coated in the spicy goodness. Garnish the cauliflower bites with sesame seeds and green onions before serving.
With affection, Roxy + Ben
Credit: YouTube/So Vegan
