Not KFC: KBC – Korean Baked Cauliflower in a Sticky Sweet & Spicy Sauce


Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: sides, main, snacks, vegetarian, healthy, appetizer, asian
Serves: 4 | Prep time: 60 mins | Cook time: 30 mins

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In an attempt to eat healthier, I stumbled across this recipe by Chez Jorge. Toby has an undying love for Korean Fried Chicken so of course we had to try this recipe as soon as we saw it. The recipe turned out fantastic and the flavours were just like classic Korean fried chicken except we felt guilt-free eating the whole batch in one sitting. Even Toby’s parents were raving about it and asked for the recipe. I’ve made this a handful of times since and always find I run out of the breading ingredients way too early, so I’ve adjusted the recipe to double the coating, but the main recipe is essentially the same. I’d recommend checking out Chez Jorge’s original recipe and the beautiful food photography.

This recipe is on the spicy side so if you’re not a fan of spice, either get a mild gochujang or lessen the amount of it in the sauce. You can serve this as a side dish or eat it as a main with a small side of rice or cold noodles to break up the bold flavours.

I will warn you, this recipe does take some time to prepare and you’ll probably get really tired of breading all the cauliflower florets, but I promise it’s worth it! This recipe is also air fryer-friendly so you can get in a little extra crunch!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 large cauliflower, cut into florets
  • 2 cups all purpose flour
  • 2 Tbsps potato starch or corn starch
  • 2 cups raw almonds
  • 3 cups Panko breadcrumbs
  • 3 Tbsps white sesame seeds, to finish (optional)
  • Buttermilk Brine
    • 3 cups milk or any non-dairy milk (ie. soy milk, almond milk)
    • 3 Tbsps lemon juice
    • 3 tsps cayenne pepper
    • 3 tsps white pepper
    • 1/2 tsp ginger powder
    • 3 tsps garlic powder
    • 3 tsps fine sea salt
  • Sticky Spicy Sauce
    • 2 tsps sesame oil
    • 1.5 tsps ginger, grated
    • 6 cloves garlic, finely minced
    • 1 cup mirin
    • 1/4 cup sriracha
    • 1/4 cup light soy sauce
    • 1/2 cup maple syrup
    • 4 tsps rice wine vinegar
    • 1/4 cup gochujang (Korean chilli paste)

Directions:

Make the brine: In a large wide-based bowl or pan, mix all the ingredients for the brine (milk, lemon juice, cayenne pepper, white pepper, ginger powder, garlic powder, salt) and add the cauliflower florets in and mix it around. Cover and refrigerate for 45 minutes.

Place the raw almonds in a food processor and pulse until you get small coarse almonds pieces (do not blend – you don’t want it too fine or else you lose the crunch). Transfer the almonds to a bowl and mix with panko and set aside.

In another bowl, mix together the flour and cornstarch. Set aside.

Make the sauce: In a medium skillet on medium heat, fry the garlic and ginger in the sesame oil for 30 seconds then add in the rest of the ingredients (mirin, sriracha, light soy sauce, maple syrup, rice wine vinegar, gochujang). Simmer for a few minutes or until the desired consistency. You should have a sticky sauce. Tip: Don’t make it too thick or else it will be hard to evenly coat all the cauliflower.

Preheat oven to 215˚C (420˚F) and prepare two baking trays lined with parchment paper. You can also do this in an air fryer at 180˚C for 15 minutes.

Bread the cauliflower: Separate the cauliflower from the brine. Bread your cauliflower in this order, making sure to cover all sides:

  1. Dip into the flour/cornstarch mixture. Shake off excess.
  2. Dip into the brine. Shake off excess.
  3. Dip into the almond/panko and gently press it into the cauliflower to help it stick.

Place the breaded cauliflower on the baking trays and drizzle a bit of olive oil over the top. Bake at 215˚C for roughly 30mins or until golden brown. You can also do this in an air fryer at 180˚C for 15 minutes.

When the cauliflower is almost done, heat up the sauce until it’s hot and immediately toss the cauliflower in the sauce when it comes out the oven. Sprinkle with sesame seeds and serve!

Summarized Recipe:

Not KFC: KBC – Korean Baked Cauliflower in a Sticky Sweet & Spicy Sauce

Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: sides, main, snacks, vegetarian, healthy, appetizer, asian
Serves: 4 | Prep time: 60 mins | Cook time: 30 mins

Ingredients:

  • 1 large cauliflower, cut into florets
  • 2 cups all purpose flour
  • 2 Tbsps potato starch or corn starch
  • 2 cups raw almonds
  • 3 cups Panko breadcrumbs
  • 3 Tbsps white sesame seeds, to finish (optional)
  • Buttermilk Brine
    • 3 cups milk or any non-dairy milk (ie. soy milk, almond milk)
    • 3 Tbsps lemon juice
    • 3 tsps cayenne pepper
    • 3 tsps white pepper
    • 1/2 tsp ginger powder
    • 3 tsps garlic powder
    • 3 tsps fine sea salt
  • Sticky Spicy Sauce
    • 2 tsps sesame oil
    • 1.5 tsps ginger, grated
    • 6 cloves garlic, finely minced
    • 1 cup mirin
    • 1/4 cup sriracha
    • 1/4 cup light soy sauce
    • 1/2 cup maple syrup
    • 4 tsps rice wine vinegar
    • 1/4 cup gochujang (Korean chilli paste)

Directions:

  1. Make the brine: In a large wide-based bowl or pan, mix all the ingredients for the brine (milk, lemon juice, cayenne pepper, white pepper, ginger powder, garlic powder, salt) and add the cauliflower florets in and mix it around. Cover and refrigerate for 45 minutes.
  2. Place the raw almonds in a food processor and pulse until you get small coarse almonds pieces (do not blend – you don’t want it too fine or else you lose the crunch). Transfer the almonds to a bowl and mix with panko and set aside.
  3. In another bowl, mix together the flour and cornstarch. Set aside.
  4. Make the sauce: In a medium skillet on medium heat, fry the garlic and ginger in the sesame oil for 30 seconds then add in the rest of the ingredients (mirin, sriracha, light soy sauce, maple syrup, rice wine vinegar, gochujang). Simmer for a few minutes or until the desired consistency. You should have a sticky sauce. Tip: Don’t make it too thick or else it will be hard to evenly coat all the cauliflower.
  5. Preheat oven to 215˚C (420˚F) and prepare two baking trays lined with parchment paper. You can also do this in an air fryer at 180˚C for 15 minutes.
  6. Bread the cauliflower: Separate the cauliflower from the brine. Bread your cauliflower in this order, making sure to cover all sides:
    1. Dip into the flour/cornstarch mixture. Shake off excess.
    2. Dip into the brine. Shake off excess.
    3. Dip into the almond/panko and gently press it into the cauliflower to help it stick.
  7. Place the breaded cauliflower on the baking trays and drizzle a bit of olive oil over the top. Bake at 215˚C for roughly 30mins or until golden brown. You can also do this in an air fryer at 180˚C for 15 minutes.
  8. When the cauliflower is almost done, heat up the sauce until it’s hot and immediately toss the cauliflower in the sauce when it comes out the oven. Sprinkle with sesame seeds and serve!

AbbyLeave a comment

Simple One Pot Chicken Noodle Soup


Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: soups, easy, mains, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 45 mins

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I LOVE chicken noodle soup. It’s so delicious and warms you right up on a cold day. Growing up in an Asian household, I never heard of chicken noodle soup until we moved to Canada and I would always see it on tv or referred to by someone as something that everyone would eat when they’re sick. Of course my mom had no idea what it was so I never got to have it until one day I saw it at the grocery store in a Campbell’s soup can and got my mom to buy it for me. I instantly fell in love with it – it actually reminds me of my mom’s Asian chicken soup but without the rice, shiitake mushrooms and different vegetables. I never knew how easy it would be to make until I came across a recipe on AllRecipes.

This recipe is easy and warming. The best part is, it’s also low in calories! I always end up eating half the pot every time I make this soup because it’s so damn good. You can choose any time of pasta noodles you like, but I prefer the classic spirals. You can also use leftover shredded roast chicken for this soup instead of chicken breast.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 Tbsps olive oil (or butter)
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 2 medium carrots, diced
  • Half a bunch (4-5 stalks) of celery, diced
  • 1 cup of mushrooms, diced (optional)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 pinch of dried thyme
  • 8 cups (2L) chicken or vegetable broth (try a low sodium one)*
  • 1 chicken breast, diced
  • 1.5 cups of uncooked pasta noodles (whichever kind you like)
  • salt & pepper to taste

Directions:

Sauté the garlic and onion in olive oil (or butter) in a pot over MED heat until fragrant (~30 seconds). Then add the carrots, celery, and mushrooms (if using). Cook until the vegetables are tender and easy to break with a spoon. You can put a lid on to quicken this cooking time.

Add the oregano, basil, thyme and chicken/vegetable broth. Bring it to a boil, then simmer on low heat for at least 20 mins to let the flavours infuse.

Add diced chicken and noodles to the pot. Continue to simmer until the noodles and chicken are cooked. Turn off the heat, salt and pepper to taste. Serve!

Summarized Recipe:

Simple One Pot Chicken Noodle Soup

Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: soups, easy, mains, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

  • 2 Tbsps olive oil (or butter)
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 2 medium carrots, diced
  • Half a bunch (4-5 stalks) of celery, diced
  • 1 cup of mushrooms, diced (optional)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 pinch of dried thyme
  • 8 cups (2L) chicken or vegetable broth (try a low sodium one)*
  • 1 chicken breast, diced
  • 1.5 cups of uncooked pasta noodles (whichever kind you like)
  • salt & pepper to taste

Directions:

  1. Sauté the garlic and onion in olive oil (or butter) in a pot over MED heat until fragrant (~30 seconds). Then add the carrots, celery, and mushrooms (if using). Cook until the vegetables are tender and easy to break with a spoon. You can put a lid on to quicken this cooking time.
  2. Add the oregano, basil, thyme and chicken/vegetable broth. Bring it to a boil, then simmer on low heat for at least 20 mins to let the flavours infuse.
  3. Add diced chicken and noodles to the pot. Continue to simmer until the noodles and chicken are cooked. Turn off the heat, salt and pepper to taste. Serve!

Abby1 Comment

Okonomiyaki


Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: Asian, easy, healthy, low calorie, mains, vegetarian, sides, appetizer
Serves: 4-6 large pancakes | Prep time: 15 mins | Cook time: 10 mins per pancake

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I LOVE okonomiyaki. I can’t remember when I had my first one, but my latest trip to Japan a few years ago reignited my love for them. They’re widely available in Japan but my favourite one was in Osaka at a little hidden place called Dan recommended by our Airbnb host. There are many variations of okonomiyaki around different regions of Japan but the basic recipe is typically similar.

Okonomiyaki is a Japanese savoury pancake made of mainly shredded cabbage and a flour batter then topped with a variety of sauces and toppings such as kewpie mayo, okonomiyaki sauce, and bonito flakes. The pancake is cooked on a flat top and covered with a lid to steam and soften the cabbage. The result is a beautiful golden brown pancake with a slightly crunchy texture. It’s filling and satisfying as a main dish or quick snack.

You can experiment and add different toppings into your batter such as corn, ham, shrimp…etc. Just be careful not to add too many toppings and change the texture of your pancake.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

Okonomiyaki flour, bonito flakes and seaweed flakes/seasoning
  • 200g okonomiyaki flour
  • 300ml water
  • 4 eggs, lightly beaten
  • 10 cups cabbage (~1 small cabbage), sliced thinly
  • 1 onion, diced
  • Toppings:
    • Okonomiyaki sauce
    • Kewpie mayo
    • Seaweed flakes
    • Bonito flakes

Directions:

  • What your batter should look like – not too runny

In a large bowl mix the okonomiyaki flour with water until you get a smooth paste. Then add in beaten eggs, cabbage and onion. Mix until everything is combined.

(See photo above for the consistency of what your batter should be. There should be enough batter mixture to cover all the cabbage pieces. It may differ depending on how thin you sliced your cabbage. Add more batter mixture if it doesn’t look like there’s enough.)

  • Push the edges in to form a cicle
  • Make it roughly 2.5cm high
  • Cook for 5mins covered on each side
  • Should be golden brown on both sides

Heat a flat pan/skillet on MED and add a drizzle of oil. Ladle your batter onto the heated pan to size of your liking. You want it roughly 2.5cm thick. Flatten slightly with your spatula and push in the sides so you have a circle. Cook for 5 mins on each side covered with a lid. It should be golden brown on both sides.

Serve drizzled with okonomiyaki sauce, kewpie mayo, and a sprinkling of bonito flakes and seaweed. Enjoy!

Summarized Recipe:

Okonomiyaki

Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: Asian, easy, healthy, low calorie, mains, vegetarian, sides, appetizer
Serves: 4-6 large pancakes | Prep time: 15 mins | Cook time: 10 mins per pancake

Ingredients:

  • 200g okonomiyaki flour
  • 300ml water
  • 4 eggs, lightly beaten
  • 10 cups cabbage (~1 small cabbage), sliced thinly
  • 1 onion, diced
  • Toppings:
    • Okonomiyaki sauce
    • Kewpie mayo
    • Seaweed flakes
    • Bonito flakes

Directions:

  1. In a large bowl mix the okonomiyaki flour with water until you get a smooth paste. Then add in beaten eggs, cabbage and onion. Mix until everything is combined. (See photo above on what your batter should look like.)
  2. Heat a flat pan/skillet on MED and add a drizzle of oil. Ladle your batter onto the heated pan to size of your liking. You want it roughly 2.5cm thick. Flatten slightly with your spatula and push in the sides so you have a circle. Cook for 5 mins on each side covered with a lid. It should be golden brown on both sides.
  3. Serve drizzled with okonomiyaki sauce, kewpie mayo, and a sprinkling of bonito flakes and seaweed. Enjoy!

AbbyLeave a comment