Name: Korean-Style Cauliflower Bites
Prep time: 5 min
Total time: 1 h 90 min
Yield: 6 servings
Ingredients: 4 Green onion; 1 kg Cauliflower; 2 tablespoons Light soy sauce; 1 tablespoon Gochugaru; as needed Sunflower oil; 15 g Ginger; 4 Garlic clove; 50 g Dark brown sugar; as needed Water; 100 g Gochujang; 1 tablespoon Roasted sesame seeds; 225 g Cornflour; 1 teaspoon Sesame oil; 100 ml Ketchup; 200 g All purpose flour; 3 tablespoons Rice vinegar; 1 ½ teaspoons Sea salt; 600 ml Seltzer water; 1 ½ teaspoons Baking powder; 1 tablespoon Salt; 50 ml Golden syrup

recipe by Kenwood https://kenwoodworld.com/

Total Time

1hr 30mins
Serves

6
Calories

463

based on 4 ratings

This recipe takes inspiration from Korean fried chicken, a beloved street food in South Korea known for its blistered, crispy coating and sticky sweet sauce with varying spice levels, from mild to super-hot. Korean fried food has become incredibly popular in recent years and can be found all over the world, with vegetarian and vegan options such as cauliflower, mushroom and seitan appearing on menus as frequently as their meat counterpart. The crispiness comes from the double frying technique, which at first may seem unnecessary, but as soon as you break through the crunchy outer layer, you’ll know it was time well spent.

recipe updated May 20, 2025

Ingredients

Cauliflower

1 kg
Garlic clove

4
Ginger

15 g
Seltzer water

600 ml
Green onion

4
Salt

1 tablespoon
Water

as needed
Gochujang

100 g
Light soy sauce

2 tablespoons
Golden syrup

50 ml
Dark brown sugar

50 g
Rice vinegar

3 tablespoons
Ketchup

100 ml
Sesame oil

1 teaspoon
Gochugaru

1 tablespoon
Sunflower oil

as needed
All purpose flour

200 g
Baking powder

1 ½ teaspoons
Sea salt

1 ½ teaspoons
Cornflour

225 g
Roasted sesame seeds

1 tablespoon

Tools

Whisk
Stove
Cooking Chef XL
Large saucepan
Cooking chef xl bowl
Small bowl
Bowl - large
Bowl - large

Step preview

Add salt and water to a clean large saucepan
Cook until boiling - 10 min
Add cauliflower to the large saucepan
Cook - 2 min
Drain then set aside
Let cool - 30 min
Attach the Stir Tool
Add gochujang, light soy sauce, golden syrup, dark brown sugar, rice vinegar, ketchup, sesame oil, gochugaru, garlic clove and ginger to the Cooking Chef XL Bowl
Lift the Cooking Chef head and fit the heat shield
Heat with splashguard fitted - 2 min, 105°C, Stir 2
Cook with splashguard fitted - 6 min, 100°C, Stir 2
Transfer content of Cooking Chef XL Bowl to small bowl then set aside
Add sunflower oil to the large saucepan
Heat - 160°C, medium-high heat
Add all purpose flour to a clean bowl
Add baking powder, sea salt and cornflour to a clean bowl
Pour seltzer water into the bowl slowly
Whisk constantly until smooth
Transfer content of large saucepan to bowl
Toss the cauliflower florets in the flour until coated
Then dip the cauliflower florets in the cornflour batter, ensuring they are fully coated, then shake off any excess batter
Carefully lower the cauliflower florets into the hot oil using a slotted spoon
Fry until golden brown - 5 min
Transfer the fried cauliflower to a wire rack
Repeat until all the cauliflower florets have been fried
Increase the oil temperature to 180 °C
Working in batches, return the cauliflower to the hot oil
Fry until crispy - 4 min, 180°C
Repeat until all the cauliflower has been used up
Transfer the fried cauliflower to a serving plate
Using a pastry brush, brush the sauce over the hot cauliflower
Top with green onion and roasted sesame seeds
Serve

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