KOREAN GOCHUJANG CAULIFLOWER | Vegan, Vegetarian Recipe

[@ferialmhr8027]

This was the best recipe I have ever tried

[@TheFoodieTakesFlight]

Oh wow thanks so much, really happy you enjoyed this recipe! :)

[@sorackee]

0kay don’t laugh but I didn’t have breadcrumbs so I blended up some cheerios….SO CRUNCHY. this was so delicious

[@ayasera_9501]

this is very creative!

[@OkoYT]

little tip, add water bit by bit to the cornstarch\cornflour whilst stirring it until it forms a paste. Then add that to your recipe, stops having cornstarch lumps in your recipe that way

[@JonnyChaos]

Also mixing it with a fork instead of a spoon helps break it up better.

[@mysticdaisies]

this is literally the best thing i’ve ever eaten

[@wabisabi8609]

Thank you for this fantastic recipe. I love cauliflower and it tastes twice as good when prepared like this! ☺

[@Marshmellow25825]

Just made it!!! Excellent and very tasty ❤❤❤❤

[@nethminalawattage8841]

Tried this today was delicious!!

[@TheFoodieTakesFlight]

Glad to heat this, thanks so much :)

[@Justin-wc4vt]

I made this it. It was amazing!!

[@sloapodcast]

Transitioning into more vegan meals and I love Korean fried chicken. Thank you for this recipe!

[@xsoundoflovex]

Just made this tonight. It was absolutely delicious. Thank you for the video!

[@TheFoodieTakesFlight]

So happy to hear!! Thanks for trying it out :)

[@quickeasyveg2572]

I made this tonight with Tofu. The biggest tip I can give about using Gichujang is start off with the least amount in the recipe and taste it. You can always add more for more flavor/heat but you can't take it away. The first recipe I made with it almost killed me ---

[@maudeboggins9834]

That looks beyond yummy, if that is possible. I know what I will be cooking today. Thank you.

[@AmyBunnageWellness]

Woah this cauliflower looks so good!

[@TheFoodieTakesFlight]

Thank you!! :)

[@eltoroluckypatientzero1355]

I made this today, bring me back to my days working in a dining hall in college before Covid. My first vegan dish and it was sooo worth it.

[@steelpodmusic]

美味しいと綺麗です。 ありがとうございます。🙏🏻😍

[@chevypreps6417]

Looks very good. I imagine you could use this sauce to coat many other foods.

[@lemongrassbb6483]

Your stirring spoon is so cute!!

[@hungry3525]

2:36 smiley emoji on the pan ☺

[@jai7784]

Looks delish as always! Def gonna try!!

[@WordsByShayma]

Looks so good! I have to try this!

[@TheFoodieTakesFlight]

Hope you enjoy them hehe

[@audreyclausen5587]

Really delicious! Wish we had more recepis like this in the Netherlands.

[@KhushiSharma-zg4pq]

My mom tried this nd it turned out amazing ❤️

[@TheFoodieTakesFlight]

Yay glad you guys like it ◡̈ thank you!!

[@millieperera1750]

Looks good, tastes great..

[@poojan423]

This looks like Indian gobhi manchurian( Indo Chinese cauliflower manchurian for the vegetarians). You should try it very tasty

[@alessadolan5718]

This looks amazing 😍😍😍

[@CreGoneVegan]

This looks delightful!

[@Ashmeet_Sehgal]

I made this today and am currently eating it. Just wow wow wow. This turned out soooooo good. I'll add more gochujang next time lol 🥵

[@Purvi71237]

Looks yummy 😋😋

[@kawaiifairyfreehugs3960]

yum

[@JonnyChaos]

These are amazing, I've made them twice now, BUT, for some reason as soon as I put them in the sauce they go soggy. Like pre sauce they're really crunchy and solid on the outside and softer in the middle. Ideal texture your want them to be but as soon as the sauce is added they obviously taste amazin but the texture just goes soggy and unpleasant. Is there any way to retain that crispy crunch or is it just a case of using the sauce as a dip instead?

[@TheFoodieTakesFlight]

Best would be to use the sauce as a dip since these will really get soggy when you mix in the sauce especially if you don't eat it at once :)

[@JonnyChaos]

@@TheFoodieTakesFlight Thanks

[@elenard7045]

I need to make this asap🥹

[@komalsantosh]

This looks delicious! But the Korean chilli paste, can we replace it with anything else?

[@TheFoodieTakesFlight]

You can use other chili sauces like sriracha but of course it'll differ in taste too :)

[@komalsantosh]

Thank you^^

[@xxbluexjoanxx]

Looks easy. I'mma try this tomorrow.

[@kubrauysal2732]

Let me know how is it taste when you tried ^^

[@TheFoodieTakesFlight]

Please let me know how it goes! :)

[@saintsegar4224]

Can I mix gochujang and oyster sauce and do it on broccoli with other veggies?

[@princyjain8069]

Yes... You can add it 😄

[@HermanNucleosis]

Can you pretty please do one with an airfryer?

[@orianaswenson6095]

This looks bombbbb

[@SatieKulair]

Random question but can you use frozen cauliflower too 🤔

[@TheFoodieTakesFlight]

I’m afraid not cause they’ll turn out way too soggy after frying :(

[@kiyomimanami7745]

Hi , can you make vegan hotteok??

[@G92-z8m]

Can i replace ketchup with tomato paste and sugar with honey ?

[@hitarthpatidarprabhudas3963]

It’s like indo-chinese gobi manchurian

[@aizuddinimran1307]

This looks delicious. Thanks. And subs you 😊

[@arianarichardson70]

What kind of gochujang do uou use?

[@taniyagahunia3279]

Can you apply this recipe to chicken too?

[@anjalijha5014]

this originally is for chicken only!

[@pamk380]

Can you do this with broccoli?

[@TheFoodieTakesFlight]

I haven't tried it but should work too! Though of course broccoli has a stronger flavour compared to cauliflower so you'll definitely taste it even after being coated in the sauce :)

[@clouds321]

if i bake the cauliflower rather than fry it, how long for and what temperature ????

[@TheFoodieTakesFlight]

I reco 35-40 minutes at 350F, then flight halfway if needed ◡̈

[@shripadaghor3533]

Is there any recipe to make this korean chilli paste? Cause i can't find it anywhere!

[@TheFoodieTakesFlight]

Hi! Well you can substitute it with another hot sauce like sriracha but it of course won't taste the same since gochujang has a distinct taste since its' fermented. Hope this helps!

[@shripadaghor3533]

@@TheFoodieTakesFlight thanks for the tip😉

[@brandonlasvegas]

😎

[@zeddybear257]

Is it possible to make this with almond, coconut, banana flour and bake rather than deep fry and also to use a grain-free flour thickener or no thickener? I’d like to try lower fat and grain free versions, but would love any suggestions you think might work.

[@TheFoodieTakesFlight]

You can use other flour for the batter and bake/air-fry these ◡̈

[@fafrizff5522]

Where is salt?

[@PNamster]

Can I ommit the ketchup, or replace it with something else? I don't really like ketchup

[@TheFoodieTakesFlight]

I haven't tried it without the ketchup but you can possible just add more sweetener and adjust the sauce to your liking with just the chili sauce and the rest of the ingredients. ◡̈ though the ketchup here is barely noticeable since it's mixed with the other ingredients!

[@jakeramirez7930]

Could you airfry the cauliflower instead?

[@TheFoodieTakesFlight]

Hi! Yes air-frying could work too. Tried baking these and they turned out crisp, just not as evenly golden brown like those when fried but didn't matter because i coated it with sauce. If air-frying I'd recommend starting at 350F for 12-15 mins :)

[@jakeramirez7930]

@@TheFoodieTakesFlight thanks!

[@ANGLICFLOWER]

Any armyy💜??

[@lipoksunepjamir9461]

Cute that you'd call this spicy

[@nancysharma7327]

If we don't have gochujang so we can do😅😅😅😅

[@TheFoodieTakesFlight]

You can use some sriracha if you'd like! :)

[@nancysharma7327]

@@TheFoodieTakesFlight thanks

[@hungry3525]

are these 5 dislikers from hell ?

[@sindhus420]

In. India Call it's. Gobi🇮🇳

[@rolikwar100]

lol this looks like gobi 65

[@adrian-gr8hg]

I just can't get past eating corn starch.

[@jamietodd1675]

Consider an Air Fryer, much healthier

[@MarkoDelvi]

What's baking powder? Soda or?