Korean Fried Cauliflower
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried cauliflower florets coated in a savory soy-garlic glaze with gochujang heat. This vegan Korean dish is sweet, spicy, and deeply savory, perfect as a satisfying meatless main or side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds cauliflower ((about 1 large head))
- canola or peanut oil ((for frying))
- 1/2 cup potato starch
- 10 tablespoons cake flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 3/4 cup water
- 1 teaspoon sesame oil
- 2 tablespoons oil ((such as canola, peanut, or vegetable oil))
- 1 small shallot ((finely minced))
- 7 cloves garlic ((minced))
- 3 dried red chili peppers ((optional))
- 3 tablespoons soy sauce
- 2 tablespoons water
- 2/3 cup mirin
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon gochujang
- 1 tablespoon Dijon mustard
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1335mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 655mg
- Calcium
- 47mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1335MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.