Korean-Style Popcorn Cauliflower

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500 g Cauliflower Florets
2 Tbsp Rice Wine
4 tsp Ground Ginger
1 tsp Salt
1/2 tsp Ground White Pepper
215 g Chung Jung One® Gochujang Spicy Ketchup
4 Tbsp Honey
4 Tbsp Dark Brown Sugar
2 Tbsp Gluten-Free Soy Sauce
4 tsp Sesame Oil
1 tsp Minced Garlic
2 cup Corn Flour
as needed Cooking Oil
to taste White Sesame Seeds
to taste finely sliced Scallions


Rinse Cauliflower Florets (500 gram) and drain well.

In a medium bowl, combine the cauliflower florets, Rice Wine (2 tablespoon), Ground Ginger (4 teaspoon), Salt (1 teaspoon), and Ground White Pepper (1/2 teaspoon).

Toss well and leave to marinate for at least 30 minutes or overnight.

To make the sauce, combine Chung Jung One® Gochujang Spicy Ketchup (215 gram), Honey (4 tablespoon), Dark Brown Sugar (4 tablespoon), Gluten-Free Soy Sauce (2 tablespoon), Sesame Oil (4 teaspoon), and Garlic (1 teaspoon).

Mix well and set aside.

In a separate bowl, add the Corn Flour (2 cup) add the cauliflower florets in batches and toss.

Make sure each floret is coated well. Set aside.

Heat Cooking Oil ( as needed) in a large pot over a medium heat until it reaches 350 degrees F (180 degrees C).

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.

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.

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.

Working again in batches, quickly add the deep fried cauliflower to the sauce and toss well.

Add popcorn cauliflower to a serving dish and finish off with White Sesame Seeds ( to taste) and Scallion ( to taste) [finely sliced] Serve warm.