Caramelised little bites of spice!
We served these with rice, alongside a number of other Korean dishes. Very easy to do, (although does take a bit of time!), makes a very good and tasty alternative to meat! Check out our other Korean recipes for easy accompanying dishes.
Servings
2
Prep time:
10min
Cook time:
40min
Difficulty:
Easy
Ingredients
- 1 medium cauliflower head
- 200g plain flour
- 120ml coconut milk
- 220ml water
- 2 tbsp gochujang
- 2 tbsp honey
- 2 garlic cloves
- 1 tbsp toasted sesame oil
- 1 tsp soy sauce
- 1 inch of fresh ginger
- 1 tbsp gochugaru
Notes:
If you don’t have gochugaru, Hungarian hot paprika works as an alternative. Feel free to add more spice (or reduce the spice!) by using more/less gochugaru and gochujang.
Step by Step Instructions
Step 1
Preheat your oven to 230 degrees C (450 degrees F) and also line a baking tray with foil.
Step 2
Meanwhile, prepare the cauliflower head and the batter. Remove the leaves on the cauliflower head and cut the florets into bite sized pieces. For the batter, combine together the flour, coconut milk, water and gochugaru in a large bowl. Mix well . The batter should be thick but runny enough to coat the cauliflower flowers when dipped- you may need to add more water/flour accordingly.
Step 3
Dip the cauliflower florets into the batter and place on the baking tray. Then bake the florets in the oven (once preheated) for around 10 minutes. Remove the florets from the oven, allow to cool slightly and dip again into the batter for a second time.
Step 4
Put back in the oven for another 10-15 minutes, or until golden. Whilst the florets are in the oven for the second time, in a small bowl combine the gochujang, honey, toasted sesame oil and soy sauce. Mince the garlic and ginger and add to the bowl. Mix well ensuring you have a consistent sauce.
Step 5
Remove the florets from the oven, allow to cool slightly and using a pastry brush, brush all of the florets with the sauce. Put back in the oven for the last time, for around 10-15 minutes. The sauce should make the cauliflower florets crisp and golden brown. Enjoy!
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