If you are looking to bring the vibrant, addictive flavors of Korean cuisine into your kitchen, this Korean Fried Cauliflower Recipe is your next culinary adventure. Crispy, golden cauliflower bites coated in a perfectly balanced, sticky, spicy-sweet glaze will make you forget any notion that fried dishes have to be heavy or complicated. The combination of that crunchy coating with the bold, tangy sauce is an absolute crowd-pleaser, and the best part is it’s totally plant-based. Whether you’re serving this as a snack, appetizer, or a main dish for friends and family, this Korean Fried Cauliflower Recipe promises a flavor-packed experience that’s both comforting and exciting.
Ingredients You’ll Need
Every ingredient in this Korean Fried Cauliflower Recipe plays a critical role, from building the crispy coating to creating the layered depth of the sauce. These simple yet thoughtfully chosen ingredients come together to produce a dish that’s crunchy, savory, spicy, and perfectly balanced in sweetness and acidity.
- Cauliflower (2 pounds): The star of the dish with a mild flavor that crisps up beautifully when fried.
- Canola or peanut oil (for frying): Ideal for a high smoke point and neutral flavor to get the cauliflower perfectly crispy.
- Potato starch (1/2 cup): Adds extra crunch to the batter, making the coating super light and crispy.
- Cake flour (10 tablespoons): Helps create a smooth batter with a delicate texture for frying.
- Baking soda (1 1/2 teaspoons): Ensures the batter is light and helps produce an airy crispness.
- Salt (1/2 teaspoon): Brings out the natural flavors of the cauliflower and seasoning in the batter.
- White pepper (1/8 teaspoon): Adds a gentle heat and subtle warmth that won’t overpower.
- Water (3/4 cup): Used to create the batter’s perfect consistency for a crispy coating.
- Sesame oil (1 teaspoon): Delivers a nutty aroma that brightens the sauce.
- Oil (2 tablespoons): For sautéing aromatic shallots and garlic to form the sauce’s flavor base.
- Shallot (1 small, finely minced): Adds sweetness and depth to the sauce.
- Garlic (7 cloves, minced): A bold, aromatic component essential in Korean cooking.
- Dried red chili peppers (3, optional): Bring authentic heat and a touch of smokiness.
- Soy sauce (3 tablespoons): Provides salty umami complexities essential to Korean cuisine.
- Water (2 tablespoons): Helps thin the sauce to the perfect consistency.
- Mirin (2/3 cup): Adds a subtle sweetness and slight tang to the sauce tone.
- Rice vinegar (1 1/2 tablespoons): Brings acidity that balances the sweetness and heat.
- Light brown sugar (2 tablespoons): Deepens the sauce’s sweetness with a mild molasses hint.
- Gochujang (1 tablespoon): The spicy Korean chili paste that gives the dish its signature kick.
- Dijon mustard (1 tablespoon): Adds a subtle sharpness and complexity to balance the overall flavor.
How to Make Korean Fried Cauliflower Recipe
Step 1: Prep and Batter the Cauliflower
Start by washing and cutting your cauliflower into bite-sized florets. Pat them dry to ensure the batter sticks well. Mixing the potato starch, cake flour, baking soda, salt, and white pepper in a bowl creates the key to that perfect crunch. Add water and sesame oil to form a thick but smooth batter. Dip each cauliflower floret into the batter, making sure it’s fully coated—the thicker, the crispier after frying!
Step 2: Heat the Oil and Fry
In a deep pan or wok, heat the canola or peanut oil to around 350°F (175°C). Fry the battered cauliflower in batches, giving them plenty of room to crisp up without sogginess. Fry until golden brown and crunchy, about 3-5 minutes per batch. Remove and drain on a paper towel-lined plate to absorb excess oil.
Step 3: Make the Korean Sauce
While your cauliflower fries, start the sauce. Heat 2 tablespoons of your cooking oil over medium heat, then add minced shallot, garlic, and dried red chili peppers (if using). Sauté until fragrant. Combine soy sauce, water, mirin, rice vinegar, brown sugar, gochujang, and Dijon mustard in a bowl, then pour this mixture into the pan. Let it simmer, stirring occasionally until the sauce thickens into a glossy, luscious glaze.
Step 4: Toss Cauliflower in Sauce
Transfer your crispy fried cauliflower into a large bowl and pour the warm sauce over the top. Toss gently but thoroughly so every floret is coated with that sticky, spicy-sweet glaze that makes this Korean Fried Cauliflower Recipe absolutely irresistible.
How to Serve Korean Fried Cauliflower Recipe
Garnishes
To elevate this dish, garnish with a sprinkle of toasted sesame seeds and some thinly sliced green onions for a fresh crunch and vibrant color. A little extra chili flake on top can add a welcome heat boost. These simple touches not only enhance the flavor but make your presentation pop.
Side Dishes
This Korean Fried Cauliflower Recipe pairs beautifully with steamed rice or a light, crisp salad to balance the richness. You can also set it alongside pickled vegetables or kimchi for an authentic Korean meal vibe that offers variety in taste and texture.
Creative Ways to Present
Serve the cauliflower skewered as bite-size appetizers at a party, or pile it high in a bowl alongside dipping sauces like creamy sriracha mayo or cool yogurt-based dips. You can also make it part of a vibrant Korean-style bowl with rice, greens, and a drizzle of extra sauce for a satisfying lunch or dinner.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Fried Cauliflower Recipe keeps well covered in the refrigerator for up to 3 days. Store it in an airtight container to maintain its crispness as much as possible and prevent sogginess. When ready to eat, reheating is best done carefully to revive that crunch.
Freezing
You can freeze the fried cauliflower before tossing in sauce. Place the cooled florets on a baking sheet to freeze individually, then transfer to a sealed freezer bag for up to 1 month. Freeze the sauce separately in a small container. This way, you can have a delicious Korean Fried Cauliflower Recipe ready in minutes any time.
Reheating
For the crispiest texture, reheat leftovers in a hot oven or air fryer at 375°F until warmed through and crispy again. Avoid microwaving or you risk making the cauliflower soggy. Once hot, toss with reheated sauce for that same fresh-out-of-the-fryer experience.
FAQs
Can I bake the cauliflower instead of frying?
Absolutely! Baking is a great healthier alternative. Just coat the battered cauliflower on a baking sheet and bake at 425°F for approximately 20-25 minutes, flipping halfway to crisp both sides. The glaze will still shine and deliver that iconic Korean flavor.
What is gochujang and where can I find it?
Gochujang is a fermented Korean chili paste with a spicy, sweet, and savory flavor. It’s key to the distinctive taste of this Korean Fried Cauliflower Recipe. Most Asian grocery stores or online retailers carry it.
Can I use a different vegetable for this recipe?
Yes! While cauliflower is perfect for absorbing the flavors and crisping up, you can also try broccoli, zucchini, or even mushrooms for a variation. Just adjust cooking time accordingly.
Is this recipe vegan?
Yes, this Korean Fried Cauliflower Recipe is fully plant-based when made with vegetable oil. It’s a fantastic option for vegans and those looking to reduce meat intake without sacrificing flavor.
How spicy is this dish?
The spice level is moderate and can be adjusted by using fewer or more dried chili peppers or gochujang. It’s well balanced, combining heat with sweetness and tang, making it approachable for most palates.
Final Thoughts
Trust me, once you make this Korean Fried Cauliflower Recipe, it will quickly become a staple for good reason. Its crunchy, saucy, and utterly satisfying flavors bring so much joy with every bite. Don’t hesitate to get creative with how you serve it and share it with friends—you might just find that this dish steals the show at your next meal.
Print
Korean Fried Cauliflower Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
This Korean Fried Cauliflower recipe offers a crispy, flavorful twist on a classic vegetable dish. The cauliflower is battered and deep-fried to golden perfection, then tossed in a spicy and tangy Korean-inspired sauce featuring gochujang, soy sauce, and mirin. It makes an excellent appetizer or side dish, perfect for those craving a vegetarian version of Korean fried chicken flavors.
Ingredients
For the Cauliflower and Batter
- 2 pounds cauliflower (about 1 large head)
- Canola or peanut oil (for frying)
- 1/2 cup potato starch
- 10 tablespoons cake flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 3/4 cup water
- 1 teaspoon sesame oil
For the Sauce
- 2 tablespoons oil (canola, peanut, or vegetable oil)
- 1 small shallot (finely minced)
- 7 garlic cloves (minced)
- 3 dried red chili peppers (optional)
- 3 tablespoons soy sauce
- 2 tablespoons water
- 2/3 cup mirin
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon gochujang
- 1 tablespoon Dijon mustard
Instructions
- Prepare the batter and cauliflower: In a large bowl, combine potato starch, cake flour, baking soda, salt, and white pepper. Mix well. Slowly whisk in 3/4 cup water and 1 teaspoon sesame oil until a smooth batter forms. Separate the cauliflower into bite-sized florets and pat dry to remove excess moisture.
- Heat the oil for frying: In a deep pot or deep-fryer, heat canola or peanut oil to 350°F (175°C). Make sure there is enough oil to submerge the cauliflower pieces fully for deep-frying.
- Batter and fry the cauliflower: Dip each cauliflower floret into the batter, ensuring it is fully coated. Carefully place them into the hot oil in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels.
- Prepare the sauce: In a large skillet or wok, heat 2 tablespoons oil over medium heat. Add minced shallot, garlic, and dried red chili peppers (if using). Sauté until fragrant and scallion-like, about 2 minutes. Stir in soy sauce, 2 tablespoons water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Simmer the sauce for 3-5 minutes, letting it thicken slightly and flavors meld.
- Toss cauliflower in sauce: Add the fried cauliflower florets to the skillet with the sauce. Toss gently but thoroughly to coat each piece evenly. Heat together for 1-2 minutes to allow the sauce to cling to the cauliflower.
- Serve: Transfer the coated fried cauliflower to a serving dish. Optionally, garnish with sesame seeds or chopped green onions for added flavor and presentation. Serve immediately while hot and crispy.
Notes
- Use neutral oils like canola or peanut oil for frying to maintain a clean taste and high smoke point.
- Ensure cauliflower is dry before battering to achieve maximum crispiness.
- Adjust the heat level by adding or omitting dried red chili peppers according to taste.
- This dish is best served fresh to maintain the crispy texture.
- Gochujang adds a key authentic Korean spicy flavor, but you can substitute with another chili paste if unavailable.
