Gochujang Fried Cauliflower with Korean Veg & Grains

Crispy battered cauliflower is coated in a sticky gochujang sauce and served over Korean-Style Vegetables & Mixed Grains. Full of bold flavour and contrasting textures, it's a quick and satisfying plant-based meal with minimal fuss.

Written by Merchant Gourmet
20 minutes Serves 2 Beginner
Gochujang Fried Cauliflower with Korean Veg & Grains
Ingredients
  • 1 small cauliflower, broken into florets
  • 100g plain flour
  • 50g cornflour
  • ½ tsp baking powder
  • 200ml water
  • Vegetable oil, for frying
  • 1 pouch Merchant Gourmet Korean-Style Vegetables & Mixed Grains
  • Gochujang Sauce
  • 50g gochujang paste
  • 1 tsp fresh ginger, grated
  • 2 tsp soy sauce
  • 1 tbsp brown sugar
  • Juice of ½ lime

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Korean Style Vegetables & Mixed Rice
Korean Style Vegetables & Mixed Rice
400G
  1. Place the flour, cornflour and baking powder into a large bowl. Pour in the water and whisk until smooth.
  2. Break the cauliflower into florets, cutting any large pieces in half, then add to the batter and toss until evenly coated.
  3. Pour a few centimetres of vegetable oil into a deep frying pan or saucepan and heat until a drop of batter sizzles immediately when added.
  4. Fry the cauliflower in batches for around 5 minutes, turning occasionally, until crisp and golden. Transfer to kitchen paper to drain.
  5. Heat the Merchant Gourmet Korean-Style Vegetables & Mixed Grains in a pan with a splash of water until warmed through.
  6. In a small bowl, mix together the gochujang paste, grated ginger, soy sauce, brown sugar and lime juice.
  7. Place the fried cauliflower in a large bowl, season lightly with salt and pour over the sauce. Toss until every piece is evenly coated.
  8. Divide the Korean-Style Vegetables & Mixed Grains between serving bowls and top with the gochujang cauliflower.

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