If you are craving a dish that bursts with bold flavors and satisfying crunch, the Korean Fried Cauliflower Recipe is about to become your new go-to favorite. This vibrant recipe transforms humble cauliflower florets into crispy, golden bites that are coated in a spicy, tangy Korean-inspired sauce. Every mouthful delivers an irresistible blend of sweet, savory, and a hint of heat that will make you forget all about traditional fried snacks. Whether you’re a seasoned home cook or just dipping your toes into Korean cuisine, this recipe offers a fun and delicious way to enjoy vegetables like never before.
Ingredients You’ll Need
Gathering the right ingredients for this Korean Fried Cauliflower Recipe is simpler than you might think. Each component plays a key role in building that perfect crispy texture and punchy sauce that is truly unforgettable.
- Cauliflower: Choose a large, fresh head separated into bite-sized florets to ensure even frying and coating.
- Potato starch: Essential for achieving that famous light and crispy batter coating every piece of cauliflower.
- Cake flour: Adds structure to the batter without weighing it down, keeping everything airy and crisp.
- Baking soda: Helps create a bubbly, crunchy texture by reacting with the wet ingredients.
- Sesame oil: Delivers that unmistakable nutty aroma classic in Korean cooking.
- Soy sauce: Brings umami depth and saltiness to the sauce.
- Gochujang: The star Korean chili paste that adds vibrant spice and complexity.
- Rice vinegar and mirin: Balance out the sauce with acidity and a touch of sweetness.
- Garlic and shallots: Infuse the sauce with layers of aromatic intensity.
- Light brown sugar and Dijon mustard: Enhance the sauce’s flavor profile with sweet and tangy notes that tie everything together.
How to Make Korean Fried Cauliflower Recipe
Step 1: Prepare the Cauliflower
Start by washing and cutting the cauliflower into uniform florets. This ensures they fry evenly and get crispy all over. Set them aside while you prepare the batter.
Step 2: Make the Crispy Batter
In a large bowl, whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Slowly add water and sesame oil, stirring until you have a smooth, thick batter. This batter is crucial because it creates the perfect crunchy shell that holds the spicy Korean sauce beautifully.
Step 3: Coat and Fry the Cauliflower
Heat canola or peanut oil in a deep pan to about 350°F (175°C). Dip each cauliflower floret into the batter, making sure they are fully coated. Fry them in batches to avoid overcrowding the pan, turning occasionally until they turn golden and crispy, about 4-5 minutes. Drain on paper towels to remove excess oil.
Step 4: Prepare the Korean Sauce
In a separate skillet, heat 2 tablespoons of oil over medium heat. Add minced shallots, garlic, and dried red chili peppers (if using) and sauté until fragrant. Stir in soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Let the sauce simmer gently until it thickens slightly, about 3-4 minutes.
Step 5: Toss and Serve
Transfer the crispy cauliflower to a large bowl and pour the warm Korean sauce over it. Toss everything gently but thoroughly until each floret is glistening and coated with that gorgeous sauce. Now it’s ready to enjoy!
How to Serve Korean Fried Cauliflower Recipe
Garnishes
Add a sprinkle of toasted sesame seeds or finely chopped scallions on top just before serving. These little touches boost the flavor and add a lovely texture contrast, making the dish even more inviting and fresh.
Side Dishes
This Korean Fried Cauliflower Recipe pairs wonderfully with steamed jasmine rice or a simple cucumber salad dressed in rice vinegar and sugar. The cooling sides complement the spicy richness of the fried cauliflower and round out the meal beautifully.
Creative Ways to Present
For a fun party platter, serve the cauliflower with small bowls of extra gochujang sauce or Korean BBQ sauce for dipping. You can also pile the florets atop fresh greens to turn this snack into a vibrant salad for a lighter option.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Korean Fried Cauliflower Recipe in an airtight container in the refrigerator for up to 2 days. Because of the crispness, it’s best enjoyed soon after cooking to retain that crunch.
Freezing
While you can freeze the cauliflower before tossing it in sauce, keep in mind that the texture may soften slightly after thawing. To freeze, flash-fry the florets, cool them completely, then place in a freezer-safe bag.
Reheating
To reheat, place the cauliflower on a baking sheet and bake at 375°F (190°C) for 8-10 minutes to restore crispiness. Avoid microwaving as that will make the batter soggy and less enjoyable.
FAQs
Can I use regular flour instead of cake flour?
Yes, but cake flour is ideal because it has less protein, resulting in a lighter, crispier batter. If you only have all-purpose flour, you can mix it with a bit of cornstarch to mimic cake flour’s texture.
Is this recipe spicy?
It has a pleasant kick from the gochujang and dried red chilies, but you can adjust the heat level by reducing or omitting the chilies according to your spice tolerance.
Can I bake the cauliflower instead of frying?
While frying produces the signature crispy texture, you can bake the coated cauliflower at a high temperature for a healthier alternative. Just know the crunch won’t be quite as intense but still delicious.
What if I can’t find gochujang?
Gochujang is essential for authentic flavor, but if unavailable, try a mix of chili paste with a bit of miso paste to replicate the sweetness and depth it provides.
How do I make this recipe vegan?
This recipe is naturally vegan but be sure to check your mirin and soy sauce labels for any non-vegan additives. Using vegetable oil for frying keeps it completely plant-based.
Final Thoughts
There is something incredibly satisfying about the crunchy texture paired with that bold, flavorful Korean sauce in this Korean Fried Cauliflower Recipe. It’s a dish that feels special yet remains surprisingly easy to make at home. Whether for a weeknight snack or impressive appetizer, give it a try—you might just find yourself hooked on cauliflower all over again.
Print
Korean Fried Cauliflower Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
This Korean Fried Cauliflower recipe offers a deliciously crunchy, flavorful alternative to traditional fried chicken, featuring a crispy batter enhanced with a spicy, tangy Korean-inspired sauce made with gochujang, soy sauce, and mirin. Perfect as a snack or main dish, it combines the satisfying texture of deep-fried cauliflower with lovely umami and heat for a crowd-pleasing vegetarian option.
Ingredients
Cauliflower and Batter
- 2 pounds cauliflower (about 1 large head), cut into florets
- 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
Sauce and Aromatics
- 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 Cauliflower: Wash and cut the cauliflower into bite-sized florets. Set aside.
- Make the Batter: In a large bowl, combine potato starch, cake flour, baking soda, salt, and white pepper. Stir in water and sesame oil until the batter is smooth and slightly thick enough to coat the florets evenly.
- Heat Oil for Frying: Pour enough canola or peanut oil into a deep pot or deep-fryer to submerge the cauliflower pieces. Heat the oil to about 350°F (175°C).
- Fry Cauliflower: Dip cauliflower florets into the batter, fully coating them, then carefully add them to the hot oil in batches to avoid overcrowding. Fry until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Prepare Sauce Base: Heat 2 tablespoons of oil in a skillet over medium heat. Add minced shallot, garlic, and dried red chili peppers (if using). Sauté until fragrant and shallot is translucent, about 2-3 minutes.
- Combine Sauce Ingredients: Add soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard to the skillet. Stir well and simmer for 3-5 minutes until slightly thickened.
- Toss Cauliflower in Sauce: Add the fried cauliflower to the sauce in the skillet. Toss gently to coat all pieces evenly with the spicy Korean sauce.
- Serve: Transfer the coated cauliflower to a serving platter. Serve immediately while hot and crispy.
Notes
- For extra crispiness, double fry the cauliflower by frying once, letting them rest, then frying again for 1-2 minutes.
- Adjust the heat level by adding more or fewer dried red chili peppers or gochujang to suit your spice preference.
- Use neutral oils like canola or peanut for frying to maintain a clean flavor and high smoking point.
- This recipe is vegetarian but not vegan due to the use of mirin – substitute with a vegan sweet cooking wine if needed.
- Serve with steamed rice or as an appetizer with dipping sauces.
