Description
Korean cauliflower wings bring fiery flavors from Seoul’s street food scene to home kitchens. Crispy battered cauliflower florets drizzled with gochujang sauce offer you a mouthwatering culinary adventure that satisfies spice cravings.
Ingredients
Scale
- 1 large head cauliflower, cut into bite-sized florets
- 1 cup (120 g / 4.2 oz) all-purpose flour
- 1 cup (100 g / 3.5 oz) panko breadcrumbs
- 1 cup (240 ml / 8 fl oz) water or plant-based milk
- 2 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fresh ginger, grated
- ½ tsp smoked paprika (optional)
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup (60 ml / 2 fl oz) gochujang (Korean red chili paste)
- 2 tbsps soy sauce
- 2 tbsps rice vinegar
- 2 tbsps maple syrup or honey
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsps water (optional, for thickening)
- Sesame seeds
- Sliced green onions
- Lime wedges (optional)
Instructions
- Preparation: Line a baking sheet with parchment paper and preheat the oven to ensure maximum crispiness for the cauliflower wings.
- Batter Creation: Whisk dry and wet ingredients into a seamless, lump-free mixture that will provide a perfect coating for the cauliflower.
- Breading Process: Dip cauliflower pieces into the seasoned batter, allow excess to drip off, then coat thoroughly in panko crumbs, ensuring complete coverage for maximum crunch.
- Baking Technique: Arrange breaded pieces on the prepared sheet with ample spacing, promoting even browning and maintaining a crisp texture throughout the cooking process.
- Roasting: Bake in the preheated oven, rotating the sheet midway to achieve a uniform golden-brown exterior with a satisfyingly crunchy finish.
- Glazing: Quickly combine gochujang, honey, soy sauce, and rice vinegar to create a vibrant Korean-style sauce for coating the hot cauliflower wings.
- Finishing Touch: Immediately toss or brush the crispy wings with the spicy glaze, ensuring complete coverage, then sprinkle with sesame seeds and finely chopped green onions for added flavor and visual appeal.
Notes
- Optimize Batter Consistency: Whisk ingredients until silky smooth, eliminating any flour lumps for a uniform, crispy coating that adheres perfectly to cauliflower pieces.
- Maximize Crispiness Technique: Space cauliflower wings generously on baking sheet, allowing hot air circulation to create an evenly golden and crunchy exterior without steaming.
- Control Spice Intensity: Adjust gochujang quantity to personalize heat level, balancing between mild warmth and fiery kick according to individual spice tolerance.
- Gluten-Free Adaptation: Substitute regular flour with rice flour or gluten-free blend, using cornstarch for extra crispness while maintaining recipe’s authentic texture and flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 5
- Calories: 230
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg