Moxie's Korean Fried Cauliflower
Calling all cauliflower lovers! No doubt you've seen cauliflower in recent months all over menus -- and we're especially big fans of the Korean Fried Cauliflower made with spicy Gochujang and a Korean pepper sauce from Moxie's in Houston.
Ingredients
Tempura Batter
- 2.5 cups all-purpose flour
- 28 ounces fluidof ice cold water
- 1 tablespoon kosher salt
Korean Pepper Sauce
- 10 ounces Gochujang Peppers Paste
- 6 ounces Rice Vinegar
- 4 ounces Brown Sugar
- 3 ounces Soy Sauce
- 2 ounces water
- 2 ounces Mirin
- 1 ounce Canola Oil
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
Cauliflower
- 2 cauliflower heads cut into 1" pieces
- 1 cup all-purpose flour
- 1 recipe Tempura Batter
- 2 liters of Canola oil heated to 350 degrees in a deep fryer
Instructions
Tempura Batter
- Whisk well until smooth and free of any lumps. Keep in a bowl and keep cold in the fridge until needed.
Korean Pepper Sauce
- Weigh ingredients into a small sauce pot. Bring to a slow simmer on medium heat, whisk to incorporate. Once simmering for 1 minute, remove from heat. Transfer to a small container to cool, hold for use.
Cauliflower
- Toss the cauliflower in flour to lightly dust them. Transfer the dusted cauliflower to tempura batter, then mix around to coat in batter. With a slotted spoon, lift out of the batter and gently place in hot oil. Fry for 3 minutes until golden brown. Remove from the oil with a slotted spoon, transfer to a paper towel-lined plate to drain.
- To serve, toss cooked cauliflower with Korean Pepper Sauce and garnish with cilantro leaves.
Notes
This recipe is provided courtesy of Moxie's in Houston.
Tried this recipe?Let us know how it was!
