Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Spicy Tuna Cauliflower Fritters with Gochujang Aioli
A bold fusion dish combining Italian, American, and Mexican flavors featuring Korean-inspired ingredients. Crispy cauliflower and fresh tuna are blended into savory fritters with aromatic 깻잎 (perilla leaves), served with a spicy gochujang aioli that delivers a creamy, smoky kick.
35 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty5/10
Sour2/10
Umami7/10
Spicy6/10
🥄 Texture
Crispy, golden-brown exterior from pan-frying giving a satisfying crunch, with a tender, slightly flaky interior from the tuna and soft cauliflower. Melted mozzarella adds a stretchy, creamy element while the gochujang aioli provides a smooth, velvety contrast.
👃 Aroma
Savory seafood notes from the tuna mingle with garlicky, fermented chili aroma of gochujang and toasted frying oil. Fresh herbal sesame-like perfume from the 깻잎, plus warm smoked paprika and cumin smokiness, round out the scent profile.
🍷 Pairs Well With
A crisp, cold lager or a dry, slightly fruity Riesling to cut the spice and complement umami; alternatively a sparkling water with lime for a non-alcoholic option.
🥗 Side Dishes
Quick cucumber kimchi or pickled radish for acidity and crunch, a light mixed green salad with sesame vinaigrette, or steamed short-grain rice to balance the flavors.
Ingredients(20 items)
- 1200 grams fresh tuna (finely diced)
- 21 cup cauliflower florets (finely chopped)
- 34 large 깻잎 (perilla leaves, finely chopped)
- 42 large eggs
- 51 small green chili (finely minced)
- 61/2 cup shredded mozzarella cheese
- 71/4 cup finely diced red onion
- 81/2 teaspoon smoked paprika
- 91/2 teaspoon ground cumin
- 101/4 cup all-purpose flour
- 111/2 teaspoon baking powder
- 12Salt to taste
- 13Freshly ground black pepper to taste
- 143 tablespoons olive oil
- 15For the Gochujang Aioli:
- 161/2 cup mayonnaise
- 171 tablespoon gochujang (Korean chili paste)
- 181 teaspoon lime juice
- 191 garlic clove (minced)
- 20Salt to taste
Nutrition Information(per serving)
320
Calories
23g
Protein
10g
Carbs
22g
Fat
Instructions
- 1
Prepare the aioli by mixing mayonnaise, gochujang, lime juice, minced garlic, and a pinch of salt in a small bowl. Stir well and refrigerate until serving.
- 2
In a large mixing bowl, combine the diced tuna, finely chopped cauliflower, chopped 깻잎, shredded mozzarella, minced green chili, and diced red onion.
- 3
Add the smoked paprika, ground cumin, salt, and black pepper to the mixture.
- 4
In a separate small bowl, whisk the eggs, then add them to the tuna and vegetable mixture.
- 5
Sprinkle the flour and baking powder over the mixture and gently fold everything together until it forms a sticky batter that holds shape. Add a little more flour if too wet.
- 6
Heat olive oil in a large non-stick skillet over medium heat.
- 7
Scoop about 2 tablespoons of batter per fritter and carefully place into the hot oil, flattening slightly with a spatula. Cook 3-4 fritters at a time, leaving space between them.
- 8
Fry each side for about 3-4 minutes or until golden brown and cooked through. Adjust heat as needed to avoid burning.
- 9
Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
- 10
Serve warm with a generous dollop of gochujang aioli on the side or drizzled on top.
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