Korean-Style Popcorn Cauliflower
Our favorite vegetable is pretty darn versatile. Case in point: Korean-style popcorn cauliflower, which is lightly fried and then tossed in sticky gochujang-honey sauce. Hellooo, dream appetizer.Ways to Cook with Gochujang, Our Favorite Korean Condiment
- ½ cup gochujang
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons cool water
- Oil, as needed for frying
- 2 eggs
- 1½ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 1 head cauliflower, cut into bite-size florets
- Sesame seeds, for finishing
- Minced chives, for finishing
- MAKE THE SAUCE: In a medium pot, stir together the gochujang, soy sauce, honey and water. Heat the sauce over low heat until it barely simmers. Keep warm.
- MAKE THE CAULIFLOWER NUGGETS: Pour 2 to 3 inches of oil into a large sauté pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 350°F on a thermometer. (Or you can test the oil with a piece of cauliflower: If it bubbles and stays at the surface after you drop it in the oil, then you’re good to go.)
- Line a baking sheet with a few layers of paper towels. Whisk the eggs in a large, shallow bowl.
- In another large, shallow bowl, whisk the flour with the salt, black pepper and cayenne.
- Working with a few pieces at a time, dip the cauliflower florets into the egg until they are well coated. Then dip them into the flour mixture and toss well to coat. Repeat with the remaining cauliflower.
- Working in batches, fry the cauliflower until the pieces are evenly golden brown, 6 to 9 minutes. Remove the cauliflower with a slotted spoon and drain on the prepared paper-towel-lined baking sheet.
- In a large bowl, toss the cauliflower with the sauce and toss until well coated. Serve immediately, garnished with sesame seeds and chives.