This recipe is inspired by our love for an Asian fusion restaurant here in Hong Kong called Yardbird.
The fried cauliflower with the Korean spicy Gochujang glaze is the perfect blend of sweet and savoury. This snack is divine and super easy to make! Don’t forget to tag me or send me your recreations if you make this. I would love to share!
Serves 2 | 45 minutes
- 1/2 a cauliflower, cut into 5cm length florets
- 5 cloves of garlic (minced)
- 2 tbsps of boiling water
- 2 tbsps of brown sugar
- 60g of Gochujang paste
- 1 tbsps of mirin or sushi seasoning
- 1/4 fresh lime
- 2 cups of water (add more if needed)
- Japanese chilli seasoning
- 1/2 cup Tempura flour
- 1 cup ice cold water
- Place the cauliflower in a large bowl of water and salt, and let it sit for 30-40mins
- Mix the tempura flour with the water. If the consistency is too watery, add 1 tbsp of flour and mix. If it is too thick, add more water.
- In a blender, mix the garlic and boiling water until it becomes a paste.
- In a wide frying pan over medium heat, add the garlic paste and stir until fragrant. Add the sugar, gochujang paste, mirin and water. Keep the mixture on medium heat until it starts bubbling, then switch to simmer. Stir continuously for 30-40 mins until the water evaporates. The sauce should be thick. Once done, place it off the gas to cool off at room temperature.
- Rinse the cauliflower, and remove the excess water. Then add it to the tempura batter. All the florets should be covered.
- In another pan over medium to high heat, add 3 tbsps of grape-seed oil and let it heat up. Add a little bit of the tempura batter to check if it is ready, it should turn crispy right away.
- With each cauliflower floret, shake off the excess batter and add it to the pan to fry. Once each cauliflower has a beautiful golden crispy exterior, you can take it out and place it on a paper towel on a plate.
- Let the cauliflower cool off before adding it to the sauce.
- Sprinkle with sesame seeds before serving
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