KFG (Korean Fried Gobhi)
Equipment
Ingredients
Cauliflower & Coating
cauliflower (cut into florets)
1 head
rice flour
90 g
corn starch
60 g
salt
5 g
white pepper
2 g
curry powder
3 g
buttermilk
200 ml
Tangy Hot Garlic Sauce
olive oil
30 ml
garlic (chopped)
15 g
ketchup
80 g
chili flakes
5 g
chili powder
3 g
aromat
2 g
soy sauce
30 ml
water
60 ml
gochujang
20 g
sesame seeds
10 g
spring onion (sliced)
20 g
Instructions
Prep Cauliflower
Parboil the cauliflower florets until slightly tender, then drain well.
Make Batter
Whisk the coating mix with buttermilk to create a thick, smooth batter.
Coat & Air Fry
Dip the parboiled florets into the batter, ensuring they are fully coated. Air fry until golden and crunchy.
Make Sauce
Heat oil in a pan and sauté the chopped garlic until fragrant. Add all remaining sauce ingredients.
Thicken & Toss
Cook the sauce, stirring constantly, until it thickens to a glossy consistency.
Finish
Add the air-fried gobhi florets to the sauce and toss quickly to coat them thoroughly.
Serve
Transfer immediately, garnish with sesame seeds and spring onion, and serve hot and crispy.
Original recipe
Storage
Best served immediately. Leftovers can be stored in refrigerator but will lose some crispiness.
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