Korean Fried Cauliflower Recipe
If you’ve ever wished you could bottle up the flavors of your favorite Korean takeout and bring them to your next party or cozy night in, Korean Fried Cauliflower is the must-try dish of your dreams. Think ultra-crispy, golden cauliflower bites slathered in a sweet-spicy, finger-licking glaze made with gochujang, honey, and fragrant aromatics. This recipe totally transforms the humble cauliflower into something addictive and irresistible, delivering big flavors and a succulent crunch that keeps everyone reaching back for seconds (and thirds). If you’ve never made this at home, you’re about to discover just how easy and fun it is to recreate Korean Fried Cauliflower in your own kitchen.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple ingredients come together to create such a crave-worthy dish. Each component here plays its part, whether building a light, shatteringly crisp batter or weaving that signature spicy-sweet flavor. Don’t skip any of these—each one earns its spot in making your Korean Fried Cauliflower absolutely unforgettable.
- Cauliflower florets: Cutting your cauliflower into equal, bite-sized pieces helps them cook evenly and makes them perfect for dipping and sharing.
- All-purpose flour: The backbone of your batter, flour creates the light, crispy crust everyone loves.
- Cornstarch: This ingredient is the secret to extra crunchiness! It lightens the batter and ensures a delicate, crisp shell.
- Baking powder: Just a bit helps keep the coating airy and tender instead of dense.
- Salt: Don’t underestimate this simple seasoning—it draws out the subtle flavors in both the batter and the cauliflower itself.
- Garlic powder: A punch of savory flavor that sneaks into every bite and makes the cauliflower pop.
- Cold water: Keeping your water cold is key for a lighter, crispier batter that fries up beautifully.
- Vegetable oil (for frying): Be generous—enough oil ensures the cauliflower comes out evenly golden and crunchy.
- Gochujang (Korean chili paste): The indispensable heart of this dish, gochujang brings that iconic savory heat and color to the sauce.
- Honey or maple syrup: Choose your favorite for a mellow, sticky sweetness that balances the heat of the chili paste.
- Soy sauce: Adds a deep umami backbone and a subtle saltiness to round out the flavors.
- Rice vinegar: A splash brings brightness and tang, cutting through the richness for a perfectly balanced glaze.
- Sesame oil: Just a little provides a nutty, aromatic finish that makes the sauce pop.
- Garlic (minced): Fresh garlic infuses the sauce with vibrant savory notes right as it hits the pan.
- Grated fresh ginger: A touch of ginger adds zing and complexity that pairs so well with the other Korean flavors.
- Sesame seeds and chopped green onions: These are your go-to garnishes for color, crunch, and a pop of freshness at the end.
How to Make Korean Fried Cauliflower
Step 1: Mix Up the Crisp Batter
Start by combining the flour, cornstarch, baking powder, salt, and garlic powder in a large mixing bowl. Whisk them together until nicely distributed, then slowly dribble in the cold water, whisking constantly until you have a smooth, lump-free batter. This mixture should be thick enough to coat the back of a spoon but not so dense that it clings in huge globs. The cold temperature is vital—it helps the batter puff and crisp dramatically when it hits the hot oil, so don’t rush this part.
Step 2: Heat Up the Oil
Pour about two inches of vegetable oil into a deep, heavy-bottomed pot or deep skillet. Attach a thermometer if you have one, and heat the oil to 350°F. If you don’t have a thermometer, drop in a bit of batter—the oil is ready when it sizzles up immediately, but isn’t smoking. Take your time; a steady temperature is the secret to perfect Korean Fried Cauliflower every time.
Step 3: Batter and Fry the Cauliflower
Working in batches, dip each cauliflower floret into the prepared batter, letting the excess drain off for a moment, then gently lower it into the hot oil. Don’t overcrowd the pot—giving the florets space ensures maximum crunch. Fry each piece for 4 to 5 minutes, turning occasionally, until they puff up, turn golden brown, and are audibly crisp. Once done, use a slotted spoon to transfer them to a plate lined with paper towels, letting any extra oil drain away.
Step 4: Make the Signature Korean Sauce
While the last batch of cauliflower fries, combine the gochujang, honey (or maple syrup), soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Place over low heat and stir gently until the sauce is silky, shiny, and slightly thickened—this takes just 2 to 3 minutes. It should smell bright, spicy, and a little sweet: classic Korean Fried Cauliflower goodness.
Step 5: Toss It All Together
As soon as your cauliflower is done, transfer it to a large bowl and pour the warm sauce evenly over the florets. Use a spatula or big spoon to toss everything together gently but quickly—get every nook and cranny coated in that glossy Korean glaze. Work fast so everything stays hot and crunchy.
Step 6: Finishing Touches
Pile the saucy cauliflower onto a platter or into a serving bowl, then finish with a generous sprinkle of sesame seeds and a handful of fresh, chopped green onions. These two garnishes add color, crunch, and just enough freshness to balance all those big, bold flavors.
How to Serve Korean Fried Cauliflower
Garnishes
Play up the pop and crunch by showering your Korean Fried Cauliflower with toasted sesame seeds and plenty of vibrant green onion slices; each one brings a little contrast and an irresistible look that will make your dish the center of the table. Don’t be shy—pile them high for maximum appeal.
Side Dishes
To turn this treat into a complete meal or party platter, serve your Korean Fried Cauliflower with a side of steamed white or brown rice, quick pickled cucumbers, or an Asian slaw with fresh herbs. These sides bring a welcome coolness and help balance out the spiciness of the cauliflower. For a fun, shareable vibe, pair it with icy drinks or a refreshing cucumber salad.
Creative Ways to Present
If you’re feeling playful, skewer individual florets for Korean Fried Cauliflower “lollipops,” serve in parchment-lined baskets for that street food feel, or tuck the glazed cauliflower into lettuce leaves for crispy Korean lettuce wraps. You can even toss it with thinly sliced radishes, carrots, and a drizzle of extra sauce for a vibrant veggie platter.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Korean Fried Cauliflower, store it in an airtight container in the fridge for up to two days. While it won’t keep its restaurant-fresh crunch, the flavors will deepen and meld overnight, making for a seriously satisfying next-day bite.
Freezing
For longer storage, you can freeze the fried (but unsauced) cauliflower florets on a baking sheet until firm, then pop them into a zip-top bag or container. This way, you can have near-instant Korean Fried Cauliflower anytime the craving strikes. Simply warm and sauce as needed!
Reheating
Reheat your cauliflower in an oven or air fryer at 375°F until hot and sizzling, about 8 to 10 minutes. Avoid the microwave if possible—while it’s convenient, it tends to make the coating soggy instead of reviving that signature crunch. Re-toss with any leftover sauce or a quick new batch before serving.
FAQs
What is gochujang, and can I substitute it?
Gochujang is a fermented Korean chili paste known for its unique blend of sweet, spicy, and savory flavors. It’s the backbone of Korean Fried Cauliflower sauce. While nothing matches its authentic flavor perfectly, you can try a blend of chili paste and a dab of miso, but be aware the flavor will be less complex.
Can I make this gluten-free?
Absolutely! Swap out the all-purpose flour for your favorite gluten-free blend and replace soy sauce with tamari. The results will still be super crispy and delicious—Korean Fried Cauliflower for everyone.
How can I adjust the spice level?
Feel free to use less gochujang for milder heat or add a spoonful more if you love a good spicy punch. You can also stir in more honey or maple syrup to mellow out the sauce if needed—it’s totally customizable.
Do I really need to deep fry, or can I bake or air fry instead?
For that signature shatteringly crisp crust, deep frying is the traditional choice. If you’d prefer a lighter or less hands-on option, air frying works surprisingly well (though you may lose a hint of crunch). Baking is possible, but the coating may be a bit softer—just keep your expectations in check.
Can I prep any part of this recipe ahead of time?
Absolutely! You can cut your cauliflower and mix the dry batter ingredients upfront, and even prepare the sauce a day ahead. When you’re ready, just fry, glaze, and serve for the most incredible, just-cooked Korean Fried Cauliflower experience.
Final Thoughts
If your taste buds crave boldness and comfort, you owe it to yourself to try making Korean Fried Cauliflower at home. It’s fun, social, and surprisingly simple—just right for sharing with friends or enjoying solo. Once you take that first crispy, saucy bite, you’ll want to make it again and again. Give it a go—you just might start a new kitchen tradition!
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Korean Fried Cauliflower Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and crispy Korean-inspired appetizer featuring fried cauliflower florets coated in a flavorful gochujang sauce. These spicy cauliflower bites are the perfect vegetarian option for a tasty snack or party dish.
Ingredients
Batter:
- 1 medium head cauliflower, cut into bite-sized florets
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 3/4 cup cold water
Sauce:
- vegetable oil for frying
- 1/3 cup gochujang (Korean chili paste)
- 3 tablespoons honey or maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
Garnish:
- sesame seeds
- chopped green onions
Instructions
- Batter: In a bowl, whisk together flour, cornstarch, baking powder, salt, and garlic powder. Add cold water and mix to form a smooth batter.
- Frying: Heat vegetable oil in a pan, dip cauliflower in batter, fry until golden and crisp. Drain on paper towels.
- Sauce: In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Warm through.
- Coating: Toss fried cauliflower in the sauce until well coated.
- Serve: Garnish with sesame seeds and green onions. Serve hot.
Notes
- For a gluten-free version, use gluten-free flour and tamari.
- Adjust sauce sweetness or heat to taste.
- Best served fresh for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1/4 batch
- Calories: 320
- Sugar: 10g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
