Name: Korean Fried Cauliflower Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 medium head cauliflower, cut into bite-sized florets; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1 cup cold sparkling water; vegetable oil for frying; 2 tablespoons gochujang (Korean chili paste); 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons honey or maple syrup; 1 tablespoon sesame oil; 2 teaspoons minced garlic; 1 teaspoon grated ginger; 1 tablespoon brown sugar; sliced green onions; toasted sesame seeds

Jump to Recipe·Print Recipe

If you’re searching for a bold, irresistible appetizer or vibrant veggie main, look no further—Korean Fried Cauliflower is about to steal your heart (and your taste buds!). Each crunchy bite is drenched in a lip-smacking, sweet-and-spicy gochujang sauce that strikes the perfect balance between fiery, tangy, and just a touch of decadent. Whether you’re hosting friends or treating yourself, these golden florets deliver maximum flavor and crunch that rivals any restaurant version—truly a must-try for vegetarians, Korean food lovers, and snack enthusiasts alike.

Korean Fried Cauliflower Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses simple but mighty ingredients that each play a key role in the final dish. From the fluffy batter to the signature sauce, every element makes a difference in taste, color, and texture—so don’t skip a thing!

Cauliflower: Choose a medium head and break it down into bite-sized florets for the best crisp-to-tender ratio.
All-purpose flour: The classic backbone of the batter, giving you lightness and a golden crust.
Cornstarch: Adds extra crispness—don’t leave it out if you want bakery-level crunch.
Baking powder: A tiny bit makes the batter puff up, helping each piece fry up light and airy.
Salt: Essential to bring out the natural flavors and balance the sweet and spicy notes.
Garlic powder: Infuses savoriness directly into the batter for more depth.
Cold sparkling water: Fizzes up the batter, making it extra puffy and crisp after frying.
Vegetable oil: For deep frying—pick one with a high smoke point for best results.
Gochujang (Korean chili paste): The star of the sauce, lending spicy, umami-packed personality.
Soy sauce: Salty and savory, for perfect sauce balance (use tamari if gluten-free).
Rice vinegar: Adds an essential tang to cut the richness.
Honey or maple syrup: Gives the sauce its glossy sheen and delightful sweetness.
Sesame oil: Toasty and nutty, a little goes a long way in deepening the flavor.
Minced garlic: Fresh and aromatic—it’s the secret to an unforgettable sauce.
Grated ginger: Adds zing and ties all the spicy, sweet elements together.
Brown sugar: For caramel notes and extra depth in the sauce.
Sliced green onions: A fresh, flavorful garnish with a burst of color.
Toasted sesame seeds: Sprinkle for a nutty finish and beautiful presentation.

How to Make Korean Fried Cauliflower

Step 1: Prep the Cauliflower

Start by washing and thoroughly drying your medium head of cauliflower. Trim away the leaves and core, then break or slice it into bite-sized florets. Try to keep pieces similar in size so they cook evenly and you get that golden crunch on every piece of Korean Fried Cauliflower.

Step 2: Mix the Batter

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and garlic powder. Once these dry ingredients are blended, gradually pour in the cold sparkling water while whisking. The result? A silky, lump-free batter that’s just thick enough to coat every floret—if it feels too thick, add a splash more sparkling water; if too thin, add a spoonful of flour.

Step 3: Heat the Oil

Pour vegetable oil into a deep skillet or heavy pot to a depth of about two inches. Heat over medium-high until a thermometer reads 350°F. If you don’t have a thermometer, drop in a small bit of batter—it should sizzle vigorously and float to the top!

Step 4: Batter and Fry

Working in batches, dip each cauliflower floret into the batter, letting any excess drip back into the bowl. Carefully lower into the hot oil, keeping space between pieces for even frying. Fry for 4–5 minutes, turning as needed, until each piece is deeply golden and spectacularly crispy. Set aside on a paper towel–lined tray while you finish the rest.

Step 5: Make the Korean Sauce

Meanwhile, whisk together gochujang, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, ginger, and brown sugar in a small saucepan. Set over medium heat and simmer for 2–3 minutes, just until it thickens and the flavors merge into a glossy, sticky sauce that wants to cling to the cauliflower.

Step 6: Toss and Garnish

Transfer your freshly fried cauliflower to a large bowl, drizzle with the hot Korean sauce, and toss gently to coat every piece. Shower with sliced green onions and a generous sprinkle of toasted sesame seeds for that final flourish—now you have picture-perfect, craveable Korean Fried Cauliflower!

How to Serve Korean Fried Cauliflower

Garnishes

No plate of Korean Fried Cauliflower is complete without a pop of color and texture. Top it with bright green onions and toasted sesame seeds—they aren’t just for looks; they add a fresh bite and a nutty aroma that will send your senses soaring.

Side Dishes

Korean Fried Cauliflower plays beautifully with other Korean classics or your weeknight favorites. Pair with steamed rice, pickled cucumbers, kimchi, or a fresh Asian-style slaw. This dish is also a slam dunk alongside crispy seaweed snacks and even cold noodle salads.

Creative Ways to Present

Craving something a little different? Pile the hot cauliflower into lettuce cups and let everyone build their own bites, slide a few florets onto skewers for party appetizers, or layer it onto grain bowls with more veggies and a drizzle of extra sauce. The flavors shine in any format!

Make Ahead and Storage

Storing Leftovers

Extra Korean Fried Cauliflower can be cooled, then stored in an airtight container in the fridge for up to two days. The cauliflower may lose a bit of its texture over time, but the flavors remain bold and delicious.

Freezing

If you want to freeze, let the fried cauliflower cool completely before arranging the pieces in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag or container for up to a month. Skip freezing the sauce; make that fresh for best results.

Reheating

Re-crisp leftover cauliflower by baking in a 400°F oven for about 10–15 minutes or until hot and crisp. To restore some of the original crunch, avoid microwaving. Toss with freshly warmed sauce just before serving to bring back that just-cooked magic.

FAQs

Can I make Korean Fried Cauliflower gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend and use tamari instead of soy sauce—a delicious alternative that keeps the flavor just as vibrant.

Is this dish very spicy?

Korean Fried Cauliflower gets a gentle heat from gochujang, but you’re in control. Start with less gochujang for a milder sauce, or add an extra dollop for more fire. Even those who are spice-shy often love the balanced kick of this dish!

Can I bake instead of fry?

While frying gives the ultimate crunch, you can bake the batter-dipped florets at 425°F on an oiled baking sheet, flipping halfway, until crisp and golden. Spray lightly with oil to help them crisp up—but the texture will be a bit different than frying.

Does Korean Fried Cauliflower work as a main dish?

Yes! Serve a generous helping over steamed rice or noodles, add a side of crunchy slaw, and you’ve got a show-stopping vegetarian main that’s as satisfying as it is flavorful.

What can I substitute for gochujang?

If you don’t have gochujang, try a mix of sriracha and miso paste or a spicy chili garlic sauce. It won’t be exactly the same, but you’ll still get a tasty, spicy-sweet experience.

Final Thoughts

If you’re ready to cook up something new and absolutely addictive, you have to try Korean Fried Cauliflower. This dish has all the craveworthy crunch and fiery-sweet flavor you could want, and it’s surprisingly easy to make at home. Gather your ingredients, get ready to fry, and share a platter with friends or family—trust me, you’ll be making this one again and again!

Korean Fried Cauliflower Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Enjoy the bold flavors of Korean cuisine with this delicious Korean Fried Cauliflower recipe. Crispy fried cauliflower florets are coated in a savory and slightly spicy Korean sauce, creating a mouthwatering dish that is perfect as an appetizer or main course.

Ingredients

Scale

Cauliflower:

1 medium head cauliflower, cut into bite-sized florets
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup cold sparkling water
vegetable oil for frying

Korean Sauce:

2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
2 teaspoons minced garlic
1 teaspoon grated ginger
1 tablespoon brown sugar

Garnish:

sliced green onions
toasted sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Batter: In a large bowl, whisk together flour, cornstarch, baking powder, salt, and garlic powder. Gradually whisk in cold sparkling water until a smooth batter forms.
Fry the Cauliflower: Heat oil in a skillet to 350°F. Dip cauliflower florets in batter, then fry in batches until golden brown and crispy.
Make the Korean Sauce: In a saucepan, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and brown sugar. Simmer until slightly thickened.
Coat the Cauliflower: Toss fried cauliflower in the sauce until evenly coated.
Garnish and Serve: Garnish with green onions and sesame seeds. Serve hot.