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Korean Fried Cauliflower Recipe
Ben Carraoli

Korean Fried Cauliflower Recipe

I recently tried Korean fried cauliflower 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.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 1 teaspoon sesame seeds — Adds crunch and a nutty flavor.
  • Sliced scallions — Gives fresh color and taste.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.