Get ready for a flavor explosion that will make your taste buds sing! Imagine perfectly crispy cauliflower florets, each one coated in a light, crunchy batter and then enrobed in a glossy, fiery-sweet Korean gochujang glaze. This Korean Fried Cauliflower is a vegetarian dream, offering all the addictive qualities of classic Korean fried chicken but with a delightful veggie twist. It’s perfect as a show-stopping appetizer, a bold and satisfying snack for movie night, or even a main component of a fun, shareable meal. You won’t believe how incredibly delicious and crave-worthy these little bites are – they’re guaranteed to be a new favorite!
Prep Time: 20 mins
Total Time: 40-45 mins (includes frying time)
Servings: 4 (as an appetizer or snack)
Ingredients:
For the Crispy Cauliflower:
- 1 medium Head of Cauliflower, cut into bite-sized florets (about 4-5 cups)
- 3/4 cup All-Purpose Flour
- 1/4 cup Cornstarch
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 3/4 – 1 cup Ice-Cold Water
- Vegetable Oil, for frying (about 3-4 cups)
For the Korean Gochujang Glaze:
- 1/4 cup Gochujang, (Korean chili paste)
- 2 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 3 tbsp Honey, (or maple syrup/brown rice syrup)
- 1 tbsp Toasted Sesame Oil
- 2 cloves Garlic, minced
- 1 tsp Fresh Ginger, grated
For Garnish:
- 1 tbsp Toasted Sesame Seeds
- 1-2 Green Onions, thinly sliced
Instructions:
- Prepare Cauliflower & Batter: Wash and cut your cauliflower into uniform, bite-sized florets. In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the ice-cold water (or milk) until you have a smooth, pancake-like batter – thick enough to coat the cauliflower but not overly gloopy.
- Heat Frying Oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a thermometer for accuracy.
- Coat Cauliflower: Working in batches, dip the cauliflower florets into the batter, letting any excess drip off.
- Fry the Cauliflower: Carefully add the battered cauliflower florets to the hot oil, being sure not to overcrowd the pot (this will lower the oil temperature and result in soggy cauliflower). Fry for 4-6 minutes per batch, turning occasionally, until golden brown and crispy.
- Drain Cauliflower: Using a slotted spoon, remove the fried cauliflower from the oil and transfer it to a wire rack set over a baking sheet to drain. This helps keep them crispy. If desired, you can keep the cooked cauliflower warm in a 200°F (93°C) oven while you fry the remaining batches.
- Make the Gochujang Glaze: While the cauliflower is frying (or just after), combine all the glaze ingredients (gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger) in a small saucepan. Whisk together and bring to a gentle simmer over medium-low heat. Cook for 2-3 minutes, stirring constantly, until the glaze has slightly thickened and is glossy. Remove from heat.
- Toss to Coat: Once all the cauliflower is fried, transfer it to a large clean bowl. Pour the warm gochujang glaze over the crispy cauliflower. Gently toss with tongs or a spatula until all the florets are evenly coated in the glorious sauce.
- Garnish & Serve Immediately: Transfer the glazed Korean Fried Cauliflower to a serving platter. Sprinkle generously with toasted sesame seeds and thinly sliced green onions. Serve immediately while it’s hot and crispy for the best experience!
Recipe Notes:
- Cauliflower Prep: Uniform, bite-sized florets ensure even cooking and a good batter-to-cauliflower ratio in every bite.
- Batter Consistency: The batter should be similar to pancake batter. If it’s too thick, add a touch more cold water; if too thin, a bit more flour. Ice-cold water helps make the batter crispier.
- Frying Temperature is Key: Maintaining the oil temperature between 350-375°F (175-190°C) is crucial for crispy, non-greasy results. Use a thermometer!
- Gochujang Spice Level: Gochujang brands vary in spice. If you’re sensitive to heat, start with a little less, or choose a mild gochujang. You can always add a touch more honey to balance the spice.
- Sweetener Options: Honey gives a classic flavor, but maple syrup (for vegan) or brown rice syrup also work well in the glaze.
- Serving Suggestion: These are best eaten immediately while hot and crispy! They make a fantastic appetizer, a great party snack, or can be served over rice for a more substantial meal.
- Baking or Air Frying Option: For a lighter version, you can bake or air fry. Toss battered cauliflower with a light spray of oil. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, or air fry at 375°F (190°C) for 12-15 minutes, shaking the basket occasionally, until golden and crisp. Then toss with the sauce. The texture will be less “fried-crispy” but still delicious.
- Double Fry for Extra Crispness (Optional): For an even crispier texture, you can do a double fry. First fry at a lower temperature (around 325°F/160°C) for 3-4 minutes until lightly golden. Remove and let rest. Then, just before saucing, increase oil to 375°F/190°C and fry again for 1-2 minutes until deeply golden and very crisp.
There you have it – a batch of incredibly Crispy Korean Fried Cauliflower that’s bursting with sweet, spicy, and savory goodness! This recipe is a surefire way to impress and delight, proving that vegetables can be the star of the show. We hope you absolutely love these addictive bites! Happy frying!
