Description
This Korean Fried Cauliflower recipe features crispy, battered cauliflower florets coated in a flavorful spicy-sweet gochujang sauce, making a perfect appetizer or snack that is both vegetarian and packed with bold Korean-inspired flavors.
Ingredients
Scale
Cauliflower Batter
- 1 medium head cauliflower, cut into bite-sized florets
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold club soda or sparkling water
- vegetable oil, for frying
Korean Sauce
- ¼ cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon brown sugar
- 1 tablespoon water (to thin if needed)
Garnish
- sesame seeds
- sliced green onions
Instructions
- Prepare the Oil: In a deep pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C) to ensure proper frying temperature for crispy cauliflower.
- Make the Batter: In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, salt, and black pepper. Slowly stir in cold club soda until a smooth, slightly thick batter forms to coat the cauliflower.
- Fry the Cauliflower: Dip each cauliflower floret into the batter, letting excess drip off. Carefully lower into hot oil and fry in batches for 3–5 minutes, turning occasionally until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Prepare the Sauce: Combine gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and brown sugar in a small saucepan. Cook over medium heat for 2–3 minutes, stirring frequently, until slightly thickened. Add a splash of water if the sauce needs thinning.
- Toss and Serve: Immediately toss the fried cauliflower in the warm Korean sauce until evenly coated. Garnish with sesame seeds and sliced green onions, then serve hot for maximum crispness and flavor.
Notes
- For extra crunch, double-fry the cauliflower by frying twice: let the florets rest after the first fry, then fry again for 2 minutes until extra crispy.
- To make a lighter version, you can bake or air-fry the cauliflower, though it won’t be as crispy as deep-frying.
