Korean-Style Popcorn Cauliflower
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.
Ingredients
Cooking Instructions
step 1
Rinse Cauliflower Florets (4 2/3 cups) and drain well.
step 2
In a medium bowl, combine the cauliflower florets, Rice Wine (2 Tbsp), Ground Ginger (1 1/3 Tbsp), Salt (1 tsp), and Ground White Pepper (1/2 tsp).
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 (3/4 cup), Honey (4 Tbsp), Dark Brown Sugar (4 Tbsp), Gluten-Free Soy Sauce (2 Tbsp), Sesame Oil (1 1/3 Tbsp), and Garlic (1 tsp).
step 5
Mix well and set aside.
step 6
In a separate bowl, add the Corn Flour (2 cups) add the cauliflower florets in batches and toss.
step 7
Make sure each floret is coated well. Set aside.
step 8
Heat Cooking Oil (as needed) in a large pot over a medium heat until it reaches 350 degrees F (180 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 Scallions (to taste) Serve warm.
