I recently tried Korean Fried Cauliflower Recipe for the first time, and I was instantly hooked. The cauliflower gets coated in a light, crispy batter, and the moment it hits the hot oil, it starts to sizzle and turn golden.
When I pour the spicy-sweet Korean sauce over it, the aroma fills the kitchen and makes my mouth water. I love how it tastes like a restaurant appetizer but is so easy to make at home.
After trying it once, I keep making it again because it’s a perfect snack or side dish for any meal. You can also enjoy similar dishes like Garlic Mushrooms Cauliflower Skillet Recipe for a cheesy twist.
Ingredients
Here’s everything you need to make this crunchy Korean fried cauliflower, with tips to make it even better. You might pair it with hearty comfort meals such as the High Protein Philly Cheesesteak Mac Recipe for a filling dinner.
For the Cauliflower and Batter
- 1 head cauliflower, cut into bite-sized florets — Fresh cauliflower works best; avoid frozen as it gets soggy.
- 1 cup cornstarch — Helps create a light, super crispy coating.
- 1 cup all-purpose flour — Gives the batter structure and helps it stick well.
- 1 teaspoon baking powder — Makes the batter puff up and stay airy.
- 1 tablespoon salt — Enhances the overall flavor.
- 1 teaspoon white pepper — Adds a subtle spicy note.
- 1 teaspoon garlic powder — Gives garlic flavor without burning.
- 1 teaspoon onion powder — Adds depth and aroma.
- 1 1/2 cups ice-cold soda water — Cold water keeps the batter light and crisp.
- Neutral oil for frying (vegetable or peanut oil) — Choose high smoke point oil for perfect frying.
For the Korean Sauce
- 1/2 cup soy sauce — Base flavor for the sauce.
- 3 tablespoons sugar — Balances the heat with sweetness.
- 2 tablespoons honey — Helps caramelize and coat the cauliflower.
- 2 tablespoons gochujang (Korean chili paste) — Gives authentic Korean flavor and heat.
- 1/2 tablespoon gochugaru (Korean red pepper flakes) — Adds mild heat and color.
- 1 tablespoon rice vinegar — Adds tanginess to balance sweetness.
- 1/4 cup water — Helps thin the sauce for coating.
Garnish
- 1 teaspoon sesame seeds — Adds crunch and a nutty flavor.
- Sliced scallions — Gives fresh color and taste.
Note: This recipe makes about 4 servings, perfect for sharing as an appetizer or side.
Variations
Here are some tasty ways to customize this recipe:
- Air-fried version: Air fry the cauliflower instead of deep frying for a healthier option.
- Baked version: Bake on high heat until golden, then toss in sauce.
- Extra spicy: Add more gochugaru or a pinch of cayenne pepper.
- Vegan option: Replace honey with maple syrup or agave.
- Add crunch: Top with crushed peanuts or crispy onions.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Equipment You Need
- Large deep pot or Dutch oven — for frying the cauliflower.
- Deep-fry thermometer — helps maintain correct oil temperature.
- Mixing bowls — to prepare batter and sauce.
- Wire rack with paper towels — drains excess oil and keeps crispiness.
- Small saucepan — for simmering the sauce.
How to Make Korean Fried Cauliflower?
Prepare the Cauliflower
Cut the cauliflower into even bite-sized pieces and pat them dry. Dry cauliflower absorbs batter better and fries crispier. Avoid using wet florets to prevent soggy coating.
Make the Batter
In a bowl, mix cornstarch, flour, baking powder, salt, pepper, garlic powder, and onion powder. Slowly add ice-cold soda water and whisk until smooth. The cold batter helps create a light, airy crust.
Fry the Cauliflower
Heat oil to around 375°F (190°C). Coat each piece in batter and fry in small batches until golden and crispy. Frying in small batches keeps oil temperature steady for perfect crunch.
Make the Korean Sauce
In a saucepan, combine soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water. Simmer for a few minutes until the sauce becomes glossy and thick. Stir continuously to prevent burning.
Toss and Serve
Once fried, toss the cauliflower in the hot sauce until evenly coated. Sprinkle sesame seeds and scallions on top for extra flavor and presentation. Serve immediately to enjoy the crunch.
Additional Tips for Making this Recipe Better
- I always dry the cauliflower thoroughly before battering, because moisture makes the coating soggy.
- I keep the batter chilled with ice so it stays light and crispy.
- I fry in small batches to keep oil hot and avoid greasy cauliflower.
- I add sesame seeds only at the end so they don’t burn.
- I serve extra sauce on the side for people who want more heat.
How to Serve Korean Fried Cauliflower?
Serve the cauliflower hot and crispy on a platter. Add a sprinkle of sesame seeds and scallions for a bright, appetizing look. It pairs perfectly with steamed rice, kimchi, or a fresh Asian slaw. For parties, serve it with dipping sauces like spicy mayo or extra Korean sauce.
Nutritional Information
Here’s a quick overview per serving:
- Calories: Approximately 380 kcal
- Protein: Around 10 g
- Carbohydrates: About 85 g
- Fat: Moderate (depends on frying oil and method)
Make Ahead and Storage
Refrigerating
Store leftovers in an airtight container in the fridge for 3–4 days. The coating will soften, but you can restore the crunch when reheating.
Freezing
Freeze the cooked cauliflower for up to 1 month. Place pieces on a tray to freeze first, then store in a freezer bag. Thaw in the fridge before reheating.
Reheating
Reheat in the oven or air fryer at 350°F (175°C) for 8–10 minutes. This brings back crispiness better than microwaving.
Why You’ll Love This Recipe?
Here are a few reasons this recipe becomes a favorite:
- It’s crunchy and full of bold flavor, even without meat.
- The sauce is sweet, spicy, and perfectly balanced.
- It’s quick to make, ideal for weeknight dinners.
- It’s vegetarian-friendly and easy to adapt.
- It works as a snack, appetizer, or side dish.
Korean Fried Cauliflower Recipe
Ingredients
Method
- Cut the cauliflower into even bite-sized pieces and pat them dry. Dry cauliflower absorbs batter better and fries crispier. Avoid using wet florets to prevent soggy coating.
- In a bowl, mix cornstarch, flour, baking powder, salt, pepper, garlic powder, and onion powder. Slowly add ice-cold soda water and whisk until smooth. The cold batter helps create a light, airy crust.
- Heat oil to around 375°F (190°C). Coat each piece in batter and fry in small batches until golden and crispy. Frying in small batches keeps oil temperature steady for perfect crunch.
- In a saucepan, combine soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water. Simmer for a few minutes until the sauce becomes glossy and thick. Stir continuously to prevent burning.
- Once fried, toss the cauliflower in the hot sauce until evenly coated. Sprinkle sesame seeds and scallions on top for extra flavor and presentation. Serve immediately to enjoy the crunch.
Notes
- I always dry the cauliflower thoroughly before battering, because moisture makes the coating soggy.
- I keep the batter chilled with ice so it stays light and crispy.
- I fry in small batches to keep oil hot and avoid greasy cauliflower.
- I add sesame seeds only at the end so they don’t burn.
- I serve extra sauce on the side for people who want more heat.