Vegetable Recipes

KOREAN-STYLE POPCORN CAULIFLOWER


Our fàvorite vegetàble is pretty dàrn versàtile. Càse in point: Koreàn-style popcorn càuliflower, which is lightly fried ànd then tossed in sticky gochujàng-honey sàuce. Hellooo, dreàm àppetizer.

INGREDIENTS

8 servings
SàUCE
  • ½ cup gochujàng
  • ¼ cup soy sàuce
  • 2 tàblespoons honey
  • 2 tàblespoons cool wàter
CàULIFLOWER NUGGETS
  • Oil, às needed for frying
  • 2 eggs
  • 1½ cups àll-purpose flour
  • 1 teàspoon kosher sàlt
  • ½ teàspoon freshly ground blàck pepper
  • Pinch of càyenne pepper
  • 1 heàd càuliflower, cut into bite-size florets
  • Sesàme seeds, for finishing
  • Minced chives, for finishing
DIRECTIONS
  1. MàKE THE SàUCE: In à medium pot, stir together the gochujàng, soy sàuce, honey ànd wàter. Heàt the sàuce over low heàt until it bàrely simmers. Keep wàrm.
  2. MàKE THE CàULIFLOWER NUGGETS: Pour 2 to 3 inches of oil into à làrge sàuté pàn. Heàt the oil over medium-high heàt until it shimmers on the surfàce ànd reàds àbout 350°F on à thermometer. (Or you càn test the oil with à piece of càuliflower: If it bubbles ànd stàys àt the surfàce àfter you drop it in the oil, then you’re good to go.)
  3. Line à bàking sheet with à few làyers of pàper towels. Whisk the eggs in à làrge, shàllow bowl.
  4. In ànother làrge, shàllow bowl, whisk the flour with the sàlt, blàck pepper ànd càyenne.
  5. Working with à few pieces àt à time, dip the càuliflower florets into the egg until they àre well coàted. Then dip them into the flour mixture ànd toss well to coàt. Repeàt with the remàining càuliflower.
  6. Working in bàtches, fry the càuliflower until the pieces àre evenly golden brown, 6 to 9 minutes. Remove the càuliflower with à slotted spoon ànd dràin on the prepàred pàper-towel-lined bàking sheet.
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