Korean Fried Cauliflower Recipe
If you’re looking to dazzle your taste buds and impress everyone at your next gathering, this Korean Fried Cauliflower Recipe is a must-try. It’s a fantastic plant-based twist on classic Korean fried chicken, delivering all the crunch, spice, and addictive flavor with none of the meat. Each bite of crispy cauliflower is drenched in a sticky, sweet, and fiery gochujang sauce, making this dish the perfect appetizer or centerpiece for a meatless meal that’s as fun to eat as it is beautiful. Don’t be surprised if this becomes your new favorite way to enjoy cauliflower!
Ingredients You’ll Need
With just a handful of simple components, this Korean Fried Cauliflower Recipe comes together easily but tastes anything but ordinary. Each ingredient plays a vital role, from the airy crunch of the batter to the bold punch of the gochujang sauce.
- Cauliflower: Cut a medium head into bite-sized florets for maximum crunch and easy dipping.
- All-purpose flour: Forms the base of the crispy batter, giving the cauliflower its signature crunch.
- Cornstarch: Lightens the batter and ensures that ultra-crisp, airy texture.
- Baking powder: Helps the batter puff up and stay light during frying.
- Garlic powder: Adds a subtle savory note right in the batter.
- Salt: Essential for seasoning at every stage, ensuring the flavor pops.
- Black pepper: Brings a hint of warmth and depth to the batter.
- Cold sparkling water: The secret to a tempura-style crispiness—keep it cold for best results.
- Vegetable oil: Use a neutral oil for deep frying; peanut, canola, or sunflower all work great.
- Gochujang (Korean chili paste): Delivers signature heat and umami to the sauce—don’t skip it!
- Soy sauce: Adds saltiness and a little color to balance the sauce.
- Rice vinegar: The tangy kick that keeps the sauce bright and lively.
- Honey or maple syrup: Sweetens the sauce and helps it cling to each crispy floret.
- Garlic (minced): Fresh garlic rounds out the sauce’s flavor with a fragrant punch.
- Fresh ginger (grated): Brings zesty heat and aroma to the sauce.
- Sesame oil: A drizzle gives the sauce rich, nutty depth and irresistible aroma.
- Toasted sesame seeds: Sprinkled on top for a hint of extra crunch and visual flair.
- Green onions (sliced): The perfect finishing touch, offering color and a burst of freshness.
How to Make Korean Fried Cauliflower Recipe
Step 1: Prepare the Batter
Begin by grabbing a large mixing bowl and whisking together the all-purpose flour, cornstarch, baking powder, garlic powder, salt, and black pepper. Slowly stream in the cold sparkling water, whisking constantly, until a smooth, lump-free batter forms. Keeping the water chilled is key for that light, airy crunch!
Step 2: Heat the Oil
Pour two inches of vegetable oil into a deep skillet or heavy pot, then heat until it reaches 350°F (175°C). A kitchen thermometer is super helpful here, but you can test with a drop of batter—it should sizzle and float right away.
Step 3: Batter and Fry the Cauliflower
Working in batches, dip each cauliflower floret into your batter, shake off any excess, and carefully lower into the hot oil. Fry for 4–5 minutes until gloriously golden and crispy, turning halfway if needed. Use a slotted spoon to move the fried bites onto a plate lined with paper towels to drain off excess oil.
Step 4: Make the Sauce
While the cauliflower fries, combine gochujang, soy sauce, rice vinegar, honey (or maple syrup), minced garlic, grated ginger, and sesame oil in a small saucepan. Bring the mixture to a simmer over medium heat and cook for 3–4 minutes, stirring, until slightly thickened and glossy.
Step 5: Toss and Garnish
Place the freshly fried cauliflower in a large bowl. Pour the hot, spicy sauce over the top and gently toss everything together until each floret is perfectly coated. Sprinkle with toasted sesame seeds and sliced green onions for irresistible flavor and a pop of color.
How to Serve Korean Fried Cauliflower Recipe
Garnishes
No Korean Fried Cauliflower Recipe is complete without those signature finishing touches! Scatter plenty of toasted sesame seeds and sliced green onions over your platter. This not only creates Instagram-worthy color and texture, but these simple toppings add bursts of nutty richness and fresh bite that complement the sticky-sweet sauce perfectly.
Side Dishes
This spicy and crispy dish absolutely loves to share the spotlight! Try pairing your Korean Fried Cauliflower Recipe with fluffy steamed jasmine or short-grain rice, quick cucumber pickles, or a crunchy Asian slaw. Even a simple bowl of miso soup works wonders to balance the bold flavors and soothe the palate.
Creative Ways to Present
Want your Korean Fried Cauliflower Recipe to really shine? Serve it on a large platter with toothpicks for a fun, interactive appetizer at your next party, or mound it over rice in colorful individual bowls for a hearty vegetarian dinner. For a trendy twist, tuck the saucy cauliflower into steamed bao buns or lettuce wraps and add fresh veggies for a playful take on Korean street food!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (a big “if” with this fan-favorite!), store them in an airtight container in the refrigerator. The cauliflower will lose some of its crunch over time, but the flavors deepen as the sauce sinks in.
Freezing
While freshly fried is always best, you can freeze the battered, unfried cauliflower pieces on a baking sheet, then transfer to a zip-top bag for up to one month. When ready to serve, fry directly from frozen—no need to thaw—then toss in sauce. Save the saucing step until after frying for the crispiest results.
Reheating
To bring your Korean Fried Cauliflower Recipe back to its crispy glory, reheat in a hot oven (400°F/200°C) for about 10 minutes, or in an air fryer for 4–5 minutes. Avoid the microwave if possible, as it tends to soften those precious crispy edges.
FAQs
Can I make this Korean Fried Cauliflower Recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend and make sure your gochujang and soy sauce are both certified gluten-free. The result will be just as crispy and delicious.
How spicy is this dish?
It’s got a definite kick, thanks to the gochujang, but you can tone it down or turn up the heat by adjusting the amount to your liking. If you’re sensitive to spice, start with less and add more as you go.
Can I bake instead of fry the cauliflower?
You sure can! Arrange the battered florets on a parchment-lined baking tray and bake at 425°F (220°C) for 25–30 minutes, flipping halfway through. They won’t be quite as crispy as fried, but this method is lighter and super convenient.
What else can I use the sauce for?
That irresistible sauce is incredible on crispy tofu, grilled eggplant, or even as a stir-fry sauce for noodles and veggies. It’s wonderfully versatile—don’t be afraid to play around and drizzle it on your favorite dishes.
How do I keep the cauliflower crispy for a party?
To keep your Korean Fried Cauliflower Recipe as crispy as possible, fry the florets just before serving and hold off on saucing until the last minute. If you need to make ahead, use the oven or air fryer to re-crisp before tossing in sauce and serving.
Final Thoughts
If you’re looking for a dish that’s as fun to make as it is to eat, this Korean Fried Cauliflower Recipe is guaranteed to win you over. With its addictive crunch, bold sauce, and show-stopping presentation, it’s pure crowd-pleaser territory. Trust me—once you try it, cauliflower night will never be the same again!
Print
Korean Fried Cauliflower Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy the bold flavors of Korean cuisine with this delicious Korean Fried Cauliflower recipe. Crispy battered cauliflower florets are tossed in a spicy gochujang sauce, creating a perfect balance of sweet, savory, and heat.
Ingredients
Main Ingredients:
- 1 medium head cauliflower (cut into bite-sized florets)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold sparkling water
- vegetable oil for frying
Sauce:
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey or maple syrup
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 green onions (sliced)
Instructions
- Batter Preparation: In a large mixing bowl, whisk together flour, cornstarch, baking powder, garlic powder, salt, and pepper. Slowly whisk in sparkling water until a smooth batter forms.
- Frying: Heat 2 inches of oil in a deep skillet or pot to 350°F (175°C). Dip cauliflower florets into the batter, shaking off excess, then carefully drop them into the hot oil. Fry in batches for 4–5 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Sauce: In a small saucepan, combine gochujang, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil. Simmer over medium heat for 3–4 minutes until slightly thickened.
- Coating: Transfer fried cauliflower to a large bowl, pour sauce over, and toss to coat. Garnish with sesame seeds and green onions before serving.
Notes
- For a lighter version, bake the battered cauliflower at 425°F (220°C) for 25–30 minutes, flipping halfway through, then toss with the sauce.
- Adjust the spice level by reducing or increasing gochujang.
- Serve with steamed rice or as a flavorful appetizer.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 14g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
