Korean Fried Cauliflower from Yardbird features crispy cauliflower florets tossed in a spicy gochujang sauce, garnished with toasted sesame seeds and fresh scallions, delivering a flavorful blend of heat, crunch, and savory depth.
Equipments
- Mixing bowls
- Chef’s knife
- Cutting board
- Saucepan
- Frying pan or deep fryer
- Slotted spoon
- Baking tray or wire rack
- Tongs
- Measuring cups
- Measuring spoons
- Whisk
- Paper towels
Ingredients
- 1 head cauliflower
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 cup cold water
- Salt
- Black pepper
- Vegetable oil (for frying)
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 teaspoons toasted sesame oil
- 2 cloves garlic
- 1 teaspoon ginger
- 1 tablespoon brown sugar
- Toasted sesame seeds
- Fresh scallions
When preparing Korean Fried Cauliflower, choose fresh, firm cauliflower heads to ensure crispiness after frying. Using cold water in the batter helps achieve a light, crunchy texture, while cornstarch combined with all-purpose flour enhances the coating's crispiness. The gochujang paste is key for authentic spicy flavor, so opt for a quality Korean chili paste to preserve the dish's signature heat and depth. Adjust the amount of oil and oil temperature carefully during frying to avoid sogginess or burning. You will enjoy creating this Korean Fried Cauliflower that perfectly mimics the popular Yardbird copycat recipe.
Instructions
- Prepare cauliflower: Cut cauliflower into bite-sized florets.
- Make batter: In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper.
- Add cold water to the dry ingredients and whisk until smooth.
- Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).
- Coat cauliflower florets in the batter, letting excess drip off.
- Fry florets in batches until golden and crispy; transfer to a baking tray or wire rack lined with paper towels.
- Prepare gochujang sauce: In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and brown sugar.
- Whisk sauce ingredients together and simmer over low heat for 2-3 minutes until slightly thickened.
- Toss crispy cauliflower in the spicy gochujang sauce using a mixing bowl and tongs.
- Plate the coated cauliflower on a serving dish.
- Garnish with toasted sesame seeds and sliced fresh scallions.
- Serve immediately.
Substitution
Korean Fried Cauliflower from Yardbird is renowned for its crispy texture and vibrant, spicy gochujang sauce. If gochujang is unavailable, you can substitute with a mixture of chili paste and miso for a similar depth of flavor. When frying, maintain the oil temperature between 350-375degF to ensure the cauliflower stays crunchy without absorbing excess oil. Using a wire rack instead of paper towels for draining fried cauliflower prevents sogginess and maintains crispness. Your honey in the sauce can be replaced with agave syrup or maple syrup for a vegan-friendly option without sacrificing sweetness.
Tips
Make sure the vegetable oil maintains a consistent temperature of 350degF (175degC) during frying to ensure the cauliflower becomes crispy without absorbing excess oil. When coating the cauliflower, allow excess batter to drip off to avoid soggy pieces and more even frying. Use a wire rack lined with paper towels instead of just paper towels for draining fried florets to retain crunchiness. Toss your crispy cauliflower in the gochujang sauce just before serving to maintain its texture and vibrant flavor.
Nutritions
Korean Fried Cauliflower offers a nutrient-dense option rich in dietary fiber, vitamins C and K from the cauliflower florets. The gochujang sauce provides antioxidants and beneficial compounds from fermented chili paste, while sesame seeds add healthy fats and minerals like calcium and magnesium. Frying in vegetable oil increases the calorie content, so moderation is key to maintaining a balanced diet. Your body benefits from this dish's blend of plant-based protein, complex carbohydrates, and essential micronutrients.
Storage
Store leftover Korean Fried Cauliflower in an airtight container to maintain its crispiness and prevent sogginess. Keep the florets and gochujang sauce separate before refrigerating to preserve texture and flavor. Reheat by baking in an oven at 350degF (175degC) for 10-15 minutes to restore crunch and warmth for your next serving.
Variation or Alternatives
You can substitute the all-purpose flour with chickpea flour or rice flour for a gluten-free batter that maintains crispiness. Instead of deep frying, bake the coated cauliflower at 425degF (220degC) on a wire rack for about 25 minutes to reduce oil usage while achieving a similar crunch. For a different flavor profile, replace gochujang with a blend of sriracha and miso paste, balancing heat and umami. Experiment with garnishing by adding chopped cilantro or crushed peanuts to enhance texture and freshness.
Allergies
Korean Fried Cauliflower contains common allergens such as soy from soy sauce and sesame from toasted sesame seeds and sesame oil, which may trigger reactions in sensitive individuals. The batter made with all-purpose flour includes gluten, which could affect those with gluten intolerance or celiac disease. If you have allergies to any of these ingredients, it's important to check labels carefully or consult with the kitchen before enjoying this dish.
Why this recipe?
The Korean Fried Cauliflower at Yardbird restaurant is beloved for its perfect balance of crispy texture and bold, spicy-sweet Korean flavors that create a memorable taste experience. The dish features cauliflower pieces coated in a flavorful batter, fried to golden perfection, and tossed in a unique sauce made with gochujang, soy, garlic, and honey. Your taste buds will appreciate the combination of crunchy, tender, and savory elements that make this menu item stand out among other fried appetizers. Trying to make the copycat at home is worthwhile because it allows you to recreate Yardbird's iconic flavors and enjoy a restaurant-quality treat tailored to your preferences.