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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Doreen mwende Mutua
[email protected]I made this for dinner last night and my family loved it! The cauliflower was crispy and the sauce was delicious. I will definitely be making this again.
MMM production
[email protected]This was a great recipe! The cauliflower was crispy and the sauce was delicious. I would definitely recommend this recipe.
Fahmida Akter Fima
[email protected]I'm not a big fan of cauliflower, but this recipe was delicious! The cauliflower was crispy and the sauce was flavorful. I would definitely recommend this recipe.
Angel Elis
[email protected]This was a great recipe! The cauliflower was crispy and the sauce was delicious. I would definitely recommend this recipe.
Toufiq Ahmad koki khel
[email protected]I made this for dinner last night and my family loved it! The cauliflower was crispy and the sauce was delicious. I will definitely be making this again.
Cayden Boyd
[email protected]This was a great recipe! The cauliflower was crispy and the sauce was delicious. I would definitely recommend this recipe.
Shannon Holland
[email protected]I'm not a big fan of cauliflower, but this recipe was delicious! The cauliflower was crispy and the sauce was flavorful. I would definitely recommend this recipe.
Harry Josh
[email protected]This recipe was easy to follow and the cauliflower turned out great! It was crispy and flavorful. I will definitely be making this again.
Nzamukunda Feresta
[email protected]I love this recipe! The cauliflower is always crispy and the sauce is delicious. I've made it several times and it's always a hit.
Shawn Filan
[email protected]This was a great recipe! The cauliflower was crispy and the sauce was flavorful. I would definitely recommend this recipe.
Letter S
[email protected]I made this for dinner last night and my family loved it! The cauliflower was crispy and the sauce was delicious. I will definitely be making this again.
Abu Sheriff Kamara
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less gochujang.
Mamon abellaoui
[email protected]Followed the recipe exactly and it turned out great! The cauliflower was crispy and the sauce was flavorful. Definitely a keeper!
cristal costello
[email protected]This was so easy to make and so delicious! I loved the combination of flavors. Will definitely make again.
Joseph Johnson
[email protected]I'm not usually a fan of cauliflower, but this recipe changed my mind. The cauliflower was perfectly cooked and the sauce was delicious. I'll definitely be making this again.
Diane Lloyd
[email protected]This Korean fried cauliflower was a hit at my party! It was crispy, flavorful, and disappeared in minutes. I will definitely be making this again.