If you’re on the hunt for an irresistible, crowd-pleasing snack that’ll wow both vegetarians and meat-eaters alike, look no further than Korean Fried Cauliflower. This dish transforms humble cauliflower florets into a golden, crunchy treat slathered in a sweet, spicy gochujang glaze. Each bite has a perfectly crisp coating that gives way to tender cauliflower inside, balanced by a sauce that’s tangy, savory, and just the right touch of heat. Whether you’re serving these up for game night or a cozy dinner, you’ve just found your new favorite way to eat your veggies!
Ingredients You’ll Need
Every ingredient in this recipe has a special role, from creating that shatteringly crisp crust to layering on addictive Korean-inspired flavors. Simple, common items transform in the pan—so make sure you don’t skip anything!
- Cauliflower: The star of Korean Fried Cauliflower—go for a fresh, firm cauliflower and cut it into small, even florets for optimal texture.
- All-purpose flour: Forms the backbone of the crunchy batter, locking in moisture and crispness.
- Cornstarch: Essential for giving the coating its irresistible, ultra-light crunch.
- Baking powder: Adds a touch of lift so the batter doesn’t weigh the florets down.
- Garlic powder: Infuses the batter with savory base notes that echo the punchy flavors in the sauce.
- Salt: Season every layer for maximum flavor impact.
- Cold sparkling water: The secret to a light, airy batter—the bubbles keep things extra crisp!
- Vegetable oil for frying: Pick a neutral, high-smoke-point oil for golden, even results.
- Gochujang (Korean chili paste): The heart of the sauce—spicy, savory, and unmistakably Korean.
- Soy sauce: Brings salty umami depth to the sweet and spicy sauce.
- Rice vinegar: Adds a touch of tang that balances out the richness and heat.
- Honey or maple syrup: Sweetens the glaze and gives a gorgeous sheen.
- Sesame oil: Packs a big punch of nutty aroma and flavor—don’t skip it!
- Garlic cloves (minced): Fresh garlic ups the complexity and zing in the sauce.
- Grated fresh ginger: Lends a citrusy warmth that plays beautifully with the gochujang.
- Sesame seeds and sliced green onions: These finish the dish with crunch, freshness, and visual appeal.
How to Make Korean Fried Cauliflower
Step 1: Mix Up the Crispy Batter
Start by whisking together the flour, cornstarch, baking powder, garlic powder, and salt in a large mixing bowl. This dry blend is your ticket to that ultra-crispy crust. Once combined, pour in the cold sparkling water—right from the fridge is best—and whisk until you have a smooth, thick batter. The bubbles from the sparkling water are crucial to getting the light, puffy texture that makes Korean Fried Cauliflower unforgettable.
Step 2: Heat the Oil
Pour vegetable oil into a deep skillet or heavy-bottomed pan, aiming for about 2 inches deep, and heat it to 350°F. If you don’t have a thermometer, carefully drop a bit of batter into the oil; if it sizzles and rises to the surface, you’re good to go. Hot oil is key for sealing in the juiciness and guaranteeing the best crunch.
Step 3: Batter and Fry the Cauliflower
Dip each cauliflower floret into the batter, give it a moment for the excess to drip off, then gently lower it into the hot oil. Fry in batches, taking care not to overcrowd the pan. After 4 to 5 minutes, they should be irresistibly golden and crisp. Let them drain on a plate lined with paper towels—this helps keep those edges nice and crunchy.
Step 4: Make the Gochujang Sauce
While the cauliflower fries, combine gochujang, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, minced garlic, and grated ginger in a small saucepan. Give everything a good stir and bring it to a low simmer. Cook for a few minutes until the mixture thickens slightly and smells heavenly—this is the magic that will coat every floret.
Step 5: Toss and Garnish
Place the hot fried cauliflower into a large bowl, pour over the warm gochujang sauce, and gently toss to coat every nook and cranny. Finish with a generous shower of sesame seeds and a scattering of sliced green onions for freshness, and you’re ready to serve up your Korean Fried Cauliflower masterpiece!
How to Serve Korean Fried Cauliflower
Garnishes
Don’t skip the finishing touches—they elevate Korean Fried Cauliflower from tasty to downright stunning. Sprinkle with toasted sesame seeds for nutty crunch and sliced green onions for peppery freshness. If you love heat, throw on some extra chili flakes or a drizzle of chili oil!
Side Dishes
Korean Fried Cauliflower pairs beautifully with steamed rice, sticky white or fragrant brown, which soaks up every bit of the bold gochujang sauce. For a true feast, add some quick-pickled veggies or crunchy kimchi on the side to balance the richness. A crisp, fresh salad or cold soba noodles also make fantastic, cooling companions.
Creative Ways to Present
Try threading individual florets onto skewers for party-perfect bites, or serve them over fluffy rice bowls topped with a runny fried egg. You can even build a Korean-inspired wrap with lettuce leaves, cauliflower, extra sauce, and slivered veggies. However you serve it, Korean Fried Cauliflower always draws a crowd!
Make Ahead and Storage
Storing Leftovers
If you happen to have any extras (a rare occurrence!), store cooled Korean Fried Cauliflower in an airtight container in the fridge. It’s best enjoyed within two to three days, though the coating loses a bit of its crispness as it sits.
Freezing
To freeze, skip the sauce and place the fried, cooled cauliflower on a baking sheet in a single layer. Freeze until solid, then transfer to a zip-top bag for up to a month. Reheat directly from frozen for best texture, and toss in fresh sauce just before serving.
Reheating
Pop leftovers in a 400°F oven or air fryer for about 5–10 minutes until hot and sizzling again. Microwaving works in a pinch, though it won’t deliver that signature crunch. Always reheat the sauce or toss cauliflower in freshly made sauce for the best result.
FAQs
Is Korean Fried Cauliflower spicy?
It does have a definite kick thanks to gochujang, but the honey (or maple syrup) and vinegar round out the heat beautifully. If you prefer less spice, use a mild gochujang or add a bit more sweetener to the sauce.
Can I make this gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend, and double-check that your gochujang and soy sauce are gluten-free. The results are just as delicious and crispy.
Is there a way to make it healthier?
You sure can—try baking the battered cauliflower at 425°F on a parchment-lined tray, turning halfway, or air-frying until golden. You’ll sacrifice a bit of crunch, but the flavors still shine and your kitchen stays grease-free.
What other veggies can I use?
While cauliflower is classic, you can try this method with broccoli florets, zucchini slices, or even thick strips of bell pepper. Each veggie adds its own character, and the sauce works on just about anything!
Can I double the recipe for a party?
Go for it! Just fry in manageable batches to keep each piece golden and crisp. You might want to make extra sauce—it tends to vanish fast when people get a taste of Korean Fried Cauliflower at a gathering.
Final Thoughts
If you love bold flavors, playful crunch, and a touch of heat, you absolutely need to put Korean Fried Cauliflower on your must-make list. It’s addictive, fun, and sure to bring everyone to the table with big smiles. Give it a try and watch it disappear faster than you’d ever think possible!
Print
Korean Fried Cauliflower Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Korean-Inspired
- Diet: Vegetarian
Description
A delicious and crispy Korean-inspired vegetarian dish featuring fried cauliflower coated in a flavorful gochujang sauce, garnished with sesame seeds and green onions.
Ingredients
Batter:
- 1 medium head of cauliflower (cut into bite-sized florets)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup cold sparkling water (plus more if needed)
Sauce:
- ⅓ cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 2 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
Garnish:
- Sesame seeds
- Sliced green onions
- Vegetable oil for frying
Instructions
- Prepare the Batter: In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, and salt. Add cold sparkling water and stir until a thick, smooth batter forms.
- Fry the Cauliflower: Heat vegetable oil in a pan to 350°F. Dip cauliflower florets in batter, fry in batches until golden and crispy. Drain on paper towels.
- Make the Sauce: In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Simmer until slightly thickened.
- Coat the Cauliflower: Toss fried cauliflower in the warm sauce until evenly coated.
- Garnish and Serve: Garnish with sesame seeds and green onions before serving.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- Baking or air-frying the cauliflower is an option for a lighter alternative.
- Serve as an appetizer or main dish over rice.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 9g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
