Name: Korean-Style Popcorn Cauliflower
Total time: 3600 s
Yield: Serves 2
Cuisine: Korean
Ingredients: 500 gram Cauliflower Florets; 2 tablespoon Rice Wine; 4 teaspoon Ground Ginger; 1 teaspoon Salt; 1/2 teaspoon Ground White Pepper; 215 gram Chung Jung One® Gochujang Spicy Ketchup; 4 tablespoon Honey; 4 tablespoon Dark Brown Sugar; 2 tablespoon Gluten-Free Soy Sauce; 4 teaspoon Sesame Oil; 1 teaspoon Garlic; 2 cup Corn Flour; 1 liter Cooking Oil; to taste White Sesame Seeds; to taste Scallion

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Made with Chung Jung One’s vegan and gluten-free Spicy Ketchup Sauce, this guaranteed crowd-pleaser is full of incredible textures and flavours. You can also marinate cauliflower overnight for an even quicker mid-week main, side dish or snack.

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Ingredients

- Serves 2 +

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500 gram Cauliflower Florets , cut into bite-sized pieces

2 tablespoon Rice Wine

4 teaspoon Ground Ginger

1 teaspoon Salt

1/2 teaspoon Ground White Pepper

215 gram Chung Jung One® Gochujang Spicy Ketchup

4 tablespoon Honey

4 tablespoon Dark Brown Sugar

2 tablespoon Gluten-Free Soy Sauce

4 teaspoon Sesame Oil

1 teaspoon Minced Garlic

2 cup Corn Flour

1 liter Cooking Oil

to taste White Sesame Seeds

to taste thinly sliced Scallion

Directions HIDE IMAGES

STEP 1

Rinse Cauliflower Florets (500 gram) and drain well.

STEP 2

In a medium bowl, combine the cauliflower florets, Rice Wine (2 tablespoon), Ground Ginger (4 teaspoon), Salt (1 teaspoon), and Ground White Pepper (1/2 teaspoon).

STEP 3

Toss well and leave to marinate for at least 30 minutes or overnight.

STEP 4

To make the sauce, combine Chung Jung One® Gochujang Spicy Ketchup (215 gram), Honey (4 tablespoon), Dark Brown Sugar (4 tablespoon), Gluten-Free Soy Sauce (2 tablespoon), Sesame Oil (4 teaspoon), and Garlic (1 teaspoon).

STEP 5

Mix well and set aside.

STEP 6

In a separate bowl, add the Corn Flour (2 cup) add the cauliflower florets in batches and toss.

STEP 7

Make sure each floret is coated well. Set aside.

STEP 8

Heat Cooking Oil (1 liter) in a large pot over a medium heat until it reaches 350 degrees F (175 degrees C).

STEP 9

Working in batches, carefully add the coated cauliflower into the oil. Deep fry until cooked through, about 3 minutes. Repeat until all the cauliflower is cooked.

STEP 10

Carefully remove cauliflower florets from the oil and set on a dish lined with kitchen towel to absorb excess oil. Repeat until all the cauliflower is cooked.

STEP 11

Add the combined sauce ingredients to a saucepan or skillet. Cook over medium heat for around 2 minutes until it starts to bubble and the sugar has dissolved.

STEP 12

Working again in batches, quickly add the deep fried cauliflower to the sauce and toss well.

STEP 13

Add popcorn cauliflower to a serving dish and finish off with White Sesame Seeds (to taste) and Scallion (to taste). Serve warm.

Share Your Tips

Josie Piehl

easy and tasty!

kessalove

What can I use instead of corn starch since I'm allergic to corn?

Nicky Henderson

One of the most delicious dishes I've ever made. Super easy and love the fact that it's vegan + gluten-free.