Korean Fried Broccoli

Yield: 3–5 servings


  • ½ cup Sauce Craft™ Gochujang Korean Pepper
  • 2 Tbsp. rice wine vinegar
  • 3 cups rice flour
  • 3 cups seltzer
  • 1 (10-oz.) pkg. broccoli florets
  • ¼ cup scallion, sliced on a bias
  • ⅛ cup Fresno chiles, sliced on a bias
  • ½ Tbsp toasted sesame seeds
  • ¼ cup crispy bacon bits


  1. Prepare sauce by mixing Sauce Craft Gochujang Korean Pepper Sauce with rice wine vinegar. Reserve.
  2. Prepare tempura batter by mixing 2 cups rice flour with seltzer, keeping the batter slightly lumpy; do not need to fully mix flour into seltzer. Keep cold over ice.
  3. Preheat fryer to 325ºF.
  4. Prepare broccoli to fry. Toss florets in remaining rice flour. Dip into tempura batter and drain excess batter. Fry florets for about 3–4 minutes or until stem is fully cooked. Transfer onto a drain board and lightly season with salt.
  5. Plate broccoli onto a plate. Drizzle prepared sauce and garnish with scallions, chiles, toasted sesame seeds and bacon bits. Serve with a ramekin of remaining sauce.