If you are on the lookout for a dish that bursts with bold flavors and addictive crunch, then the Korean Fried Cauliflower Recipe is your new best friend in the kitchen. This vibrant, crispy delight combines tender cauliflower florets fried to golden perfection, then coated in a luscious, spicy-sweet gochujang sauce that sings with every bite. Perfect as an appetizer or a main course, this recipe offers a fantastic way to enjoy vegetables with a punch of Korean-inspired flair that will have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in this Korean Fried Cauliflower Recipe plays an essential role. From the crispy batter to the savory, spicy sauce, each component is simple but integral to achieving the perfect balance of texture and flavor.
- Cauliflower florets: Choose a firm, medium head cut into bite-sized pieces to ensure even cooking and maximum crunch.
- All-purpose flour: The foundation of the batter that gives structure and crispiness.
- Cornstarch: Adds extra crunch by creating a light shell for the cauliflower.
- Baking powder: Helps the batter puff up slightly, making it wonderfully airy.
- Garlic powder: Provides a subtle, savory note that complements the garlic in the sauce.
- Salt and black pepper: Basic seasonings to enhance all other flavors perfectly.
- Cold sparkling water: Creates a light, airy batter by adding tiny bubbles to the mix.
- Vegetable oil: For frying, choose a neutral oil with a high smoke point to achieve a golden crust.
- Gochujang: This Korean chili paste is the heart of the sauce, bringing a spicy, slightly sweet depth.
- Soy sauce: Adds umami richness and a salty tang to the sauce.
- Rice vinegar: Introduces a bright acidity that balances the sweetness and spice.
- Honey or maple syrup: Sweetens the sauce naturally, rounding out the flavors beautifully.
- Minced garlic: Fresh garlic amps up the savory punch in the sauce.
- Grated fresh ginger: Adds a slightly peppery warmth and complexity.
- Sesame oil: Brings a nutty aroma and depth to the sauce.
- Toasted sesame seeds: For garnish and an additional crunch.
- Sliced green onions: Fresh and crisp, they add a vibrant pop of color and flavor.
How to Make Korean Fried Cauliflower Recipe
Step 1: Prepare the Batter
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, salt, and black pepper until fully combined. Slowly add the cold sparkling water while whisking continuously until the batter is smooth and free of lumps. The sparkling water is the secret weapon here—it lightens the batter remarkably for that perfect crispy crust.
Step 2: Heat the Oil
Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C). Maintaining the right temperature is key because too hot will burn the batter and too cool will make it soggy. Use a thermometer to keep track for the crispiest results.
Step 3: Fry the Cauliflower
Dip each cauliflower floret into the batter, letting any excess drip back into the bowl to avoid sogginess. Carefully place the coated florets into the hot oil in batches, so they cook evenly without overcrowding. Fry for 4 to 5 minutes until they turn golden and irresistibly crispy. Use a slotted spoon to remove them, then set them on paper towels to drain off any excess oil.
Step 4: Make the Sauce
Meanwhile, in a small saucepan over medium heat, combine the gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil. Let it simmer gently for 3 to 4 minutes until the sauce thickens just enough to cling to the cauliflower without being gloopy. This sauce is the vibrant punch that transforms simple fried cauliflower into a crave-worthy dish.
Step 5: Toss and Garnish
Transfer the hot fried cauliflower into a large bowl and pour the warm sauce over it. Toss everything together with enthusiasm to ensure each piece is fully coated in that spicy, sweet glaze. Finish by sprinkling the toasted sesame seeds and sliced green onions on top for a delightful crunch and fresh flavor burst.
How to Serve Korean Fried Cauliflower Recipe
Garnishes
Garnishing with toasted sesame seeds and green onions isn’t just about looks—it adds layers of texture and freshness that highlight the smoky, spicy sauce beautifully. You can also sprinkle some crushed peanuts or a sprinkle of chili flakes if you want to crank up the heat and crunch.
Side Dishes
This Korean Fried Cauliflower Recipe pairs perfectly with simple steamed jasmine or short-grain rice to soak up the sauce. For a complete meal, serve it alongside a crisp cucumber salad or pickled Korean radishes for a cooling contrast.
Creative Ways to Present
Think beyond the typical plate and present these cauliflower bites on a colorful platter with fresh herbs scattered around. They also make fantastic sliders or tacos when added to soft buns or tortillas with some crunchy slaw and a drizzle of mayo. These creative twists turn a great appetizer into a showstopping snack or light meal.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Fried Cauliflower can be stored in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate if you prefer the cauliflower to remain crispy rather than soggy overnight.
Freezing
For longer storage, freeze the fried cauliflower in a single layer on a baking sheet first to prevent sticking. Once frozen, transfer to a freezer-safe bag or container for up to 1 month. The sauce freezes well separately in a sealed jar.
Reheating
To reheat, bake the cauliflower in a preheated 375°F (190°C) oven for about 10 minutes or until warmed through and crisp. Avoid microwaving as it can lead to sogginess. Reheat the sauce gently on the stovetop and toss the cauliflower back in before serving.
FAQs
Can I bake the cauliflower instead of frying for this Korean Fried Cauliflower Recipe?
Absolutely! For a lighter option, bake the battered cauliflower at 425°F (220°C) for 25 to 30 minutes, flipping halfway through to get that crispy edge. Then toss with the sauce as usual for all the flavor without the extra oil.
How spicy is this Korean Fried Cauliflower Recipe?
The spice level comes mainly from the gochujang, which offers both heat and a slight sweetness. You can easily adjust the spice to your liking by using less gochujang for mild heat or more for a bolder kick.
Can I substitute the cauliflower for another vegetable?
While cauliflower works perfectly due to its texture and ability to absorb flavors, you can experiment with other vegetables like broccoli florets, sliced zucchini, or even mushrooms for different takes on this recipe.
Is this Korean Fried Cauliflower Recipe suitable for vegans?
Yes! The recipe uses no animal products and can be made completely vegan by using maple syrup instead of honey for sweetness.
What is the best oil to use for frying in this recipe?
Choose a neutral oil with a high smoke point such as vegetable, canola, or peanut oil. These options ensure the batter crisps up nicely without imparting any unwanted flavors.
Final Thoughts
This Korean Fried Cauliflower Recipe is a true celebration of delicious textures and bold, exciting flavors. Whether you’re craving a new way to enjoy vegetables or impressing friends with your cooking chops, this dish will not disappoint. Grab your ingredients, roll up your sleeves, and dive into this flavorful adventure—you’ll wonder why you didn’t make it sooner!
Print
Korean Fried Cauliflower Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
This Korean Fried Cauliflower recipe offers a crispy, flavorful twist on a classic favorite. Cauliflower florets are dipped in a seasoned batter then fried to golden perfection, and finally tossed in a spicy, tangy gochujang sauce. It’s a delightful vegetarian appetizer or main course bursting with Korean-inspired flavors, perfect for those craving a crunchy, savory snack or meal.
Ingredients
Cauliflower and Batter
- 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 and Garnish
- 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
- Prepare the batter: In a large mixing bowl, whisk together flour, cornstarch, baking powder, garlic powder, salt, and black pepper. Gradually add cold sparkling water while whisking until the batter is smooth and slightly thick.
- Heat the oil: Pour vegetable oil into a deep skillet or heavy pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer for accuracy to ensure proper frying temperature.
- Fry the cauliflower: Dip cauliflower florets one at a time into the batter, allowing excess to drip off. Carefully place them into the hot oil in batches, avoiding overcrowding. Fry for 4–5 minutes or until golden brown and crispy on all sides. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Make the sauce: While frying, combine gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil in a small saucepan. Simmer over medium heat for 3–4 minutes, stirring frequently, until the sauce thickens slightly.
- Toss cauliflower in sauce: Transfer the fried cauliflower to a large bowl. Pour the warm sauce over the florets and toss gently but thoroughly to coat each piece evenly.
- Garnish and serve: Sprinkle toasted sesame seeds and sliced green onions over the coated cauliflower. Serve immediately, ideally with steamed rice or as a standalone appetizer.
Notes
- For a lighter alternative, bake the battered cauliflower at 425°F (220°C) for 25–30 minutes, flipping halfway through before tossing in the sauce.
- Adjust the spice level by adding more gochujang for heat or reducing it for milder flavor.
- Serve this dish with steamed rice or as a delicious appetizer for gatherings.
