Crispy Korean Fried Gobhi
A delectable vegetarian twist on a beloved Korean classic, this Korean Fried Gobhi features tender cauliflower florets coated in a light, gluten-free rice flour batter and air-fried until perfectly crispy. It is then tossed in a vibrant, sweet, and spicy gochujang-based sauce, offering a burst of authentic Korean flavors with a healthy touch.
Ingredients
- 1 head cauliflower cut into bite-sized florets
- 0.5 cup rice flour
- 0.25 cup cornstarch
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp black pepper
- 0.5 tsp salt
- 0.75 cup cold water
- 1 tbsp vegetable oil for spraying (optional)
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce gluten-free if needed
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic minced
- 0.5 inch ginger grated
- 1 tbsp water
- 1 tbsp sesame seeds toasted (for garnish)
- 2 tbsp green onions chopped (for garnish)
Instructions
- Prepare the cauliflower: Wash and cut the cauliflower into bite-sized florets. Pat them very dry with a paper towel. This is crucial for crispiness.
- Make the batter: In a large bowl, whisk together rice flour, cornstarch, garlic powder, onion powder, black pepper, and salt. Gradually add the cold water, whisking until you have a smooth, thin batter.
- Coat the cauliflower: Add the dry cauliflower florets to the batter. Toss gently to ensure each floret is evenly coated.
- Air Fry: Preheat your air fryer to 375°F (190°C). Arrange the coated cauliflower in a single layer in the air fryer basket, ensuring not to overcrowd it. You may need to work in batches. Lightly spray with vegetable oil if desired for extra crispness.
- Cook the cauliflower: Air fry for 15-20 minutes, shaking the basket halfway through, until the cauliflower is golden brown and crispy.
- Prepare the sauce: While the cauliflower cooks, combine gochujang, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, grated ginger, and 1 tablespoon of water in a small saucepan. Whisk well.
- Simmer the sauce: Heat the sauce mixture over medium-low heat, stirring occasionally, until it thickens slightly (about 3-5 minutes). Do not boil vigorously.
- Combine and serve: Once the cauliflower is cooked, transfer it to a large bowl. Pour the warm gochujang sauce over the crispy cauliflower and toss gently until all florets are evenly coated.
- Garnish: Transfer to a serving dish and immediately garnish with toasted sesame seeds and chopped green onions. Serve hot.
Notes
For an extra crunch, you can double-fry the cauliflower. If you prefer a milder taste, reduce the amount of gochujang and add more honey or maple syrup. Serve hot as a main dish with rice or as an appetizer. Garnish with sesame seeds and chopped green onions. This recipe is naturally gluten-free if using gluten-free soy sauce.