If you’re craving a dish that sings with bold flavors and crunchy textures, you’re in for a treat with this Korean Fried Cauliflower Recipe. This delightful twist on a classic favorite takes humble cauliflower to new heights by coating each bite in a crispy batter and then tossing it in a perfectly balanced Korean-inspired sauce. From the subtle heat of the gochujang to the tangy zip of rice vinegar and the deep umami from soy sauce, every ingredient works in harmony. Whether you’re catering to vegetarians, looking for a crowd-pleaser, or just want to jazz up your weeknight dinners, this recipe is one you’ll want bookmarked forever.
Ingredients You’ll Need
Creating this Korean Fried Cauliflower Recipe doesn’t require a complicated pantry—just a handful of well-chosen ingredients that come together beautifully to create flavor, texture, and that irresistible crispy bite.
- 2 pounds cauliflower: Choose fresh, firm heads for the best texture and flavor.
- Canola or peanut oil: Perfect for frying due to their high smoke points and neutral flavor.
- 1/2 cup potato starch: Helps give the batter that signature light and crispy crunch.
- 10 tablespoons cake flour: Provides structure without heaviness in the batter.
- 1 1/2 teaspoons baking soda: Adds lift to the coating for a light, airy texture.
- 1/2 teaspoon salt: Enhances every flavor in the dish.
- 1/8 teaspoon white pepper: Offers just a subtle heat that won’t overpower the other ingredients.
- 3/4 cup water: Combines the dry ingredients into a batter that clings perfectly to the cauliflower.
- 1 teaspoon sesame oil: Contributes a nutty aroma and authentic Korean flavor note.
- 2 tablespoons oil (canola, peanut, or vegetable): Used to sauté aromatics for the sauce.
- 1 small shallot (finely minced): Adds a mild sweetness and depth to the sauce.
- 7 garlic cloves (minced): Infuses the sauce with savory pungency.
- 3 dried red chili peppers (optional): Introduce a smoky heat or skip for milder flavor.
- 3 tablespoons soy sauce: Brings salty richness and umami.
- 2 tablespoons water: Balances out the sauce and helps it coat the cauliflower smoothly.
- 2/3 cup mirin: A sweet rice wine that adds brightness and a touch of sweetness.
- 1 1/2 tablespoons rice vinegar: Gives a lovely tang to offset the sweetness.
- 2 tablespoons light brown sugar: Sweetens the sauce naturally with a mild molasses flavor.
- 1 tablespoon gochujang: The fiery, fermented Korean chili paste that makes this recipe truly standout.
- 1 tablespoon Dijon mustard: Adds a subtle tang and sharpness to round out the sauce.
How to Make Korean Fried Cauliflower Recipe
Step 1: Prepare the Cauliflower
Start by breaking your cauliflower into bite-sized florets. You want pieces that are big enough to hold onto the sauce but small enough to eat easily in one or two bites. Give them a quick rinse and pat dry so that the batter sticks well.
Step 2: Make the Batter
In a mixing bowl, combine the potato starch, cake flour, baking soda, salt, and white pepper. Whisk these dry ingredients together before gradually stirring in the water and sesame oil. The goal is a smooth, slightly thick batter that will coat the cauliflower evenly without dripping off excessively.
Step 3: Fry the Cauliflower
Heat your chosen frying oil in a deep pan or fryer to about 350°F (175°C). Dip each cauliflower floret in the batter, allowing any excess to drip off, then carefully place it into the hot oil. Fry in batches to avoid overcrowding, cooking until golden brown and crispy, about 4–5 minutes per batch. Drain on paper towels to remove excess oil.
Step 4: Prepare the Sauce
In a separate pan, heat 2 tablespoons of oil over medium heat, then sauté the minced shallot, garlic, and dried red chili peppers if using. Cook until fragrant and slightly softened, about 2 minutes. Stir in soy sauce, water, mirin, rice vinegar, brown sugar, gochujang, and Dijon mustard. Allow the sauce to simmer gently until it thickens slightly, stirring frequently to blend all those incredible flavors.
Step 5: Toss and Serve
Once your sauce is glossy and flavorful, toss the freshly fried cauliflower in it until every piece is thoroughly coated. Don’t wait too long to serve so that the cauliflower remains crispy and perfectly sauced.
How to Serve Korean Fried Cauliflower Recipe
Garnishes
Sprinkle your Korean Fried Cauliflower with toasted sesame seeds, finely sliced green onions, or even some chopped fresh cilantro to add freshness and visual appeal. These little extras lift the dish and add lovely texture and bursts of flavor.
Side Dishes
This dish pairs beautifully with steamed rice or simple fried rice to soak up all that sauce. For a lighter side, try a crisp cucumber salad or quick kimchi for authentic Korean flair. The contrast in textures and temperatures will make every bite exciting.
Creative Ways to Present
Serve Korean Fried Cauliflower as a crowd-pleasing appetizer on a big sharing platter, complete with little dipping bowls of extra sauce or a cooling yogurt-cilantro dip. For a fun twist, pile it onto soft steamed bao buns or tacos to turn it into an inventive main course.
Make Ahead and Storage
Storing Leftovers
Keep leftover Korean Fried Cauliflower in an airtight container in the refrigerator for up to 3 days. The cauliflower will soften over time but will still carry that incredible flavor from the sauce.
Freezing
You can freeze the fried cauliflower separately (before tossing in sauce) on a parchment-lined tray, then transfer to freezer bags. Freeze for up to one month. The sauce is best made fresh but can be frozen separately if desired.
Reheating
For the crispiest results, reheat the cauliflower in a hot oven or air fryer rather than the microwave. Then toss in warmed sauce just before serving to revive that wonderful crunch and flavor.
FAQs
Can I make this Korean Fried Cauliflower Recipe vegan?
Absolutely! This recipe is naturally vegan when you use plant-based ingredients and skip any garnishes like dairy-based sauces. All the flavors come from plant-forward sources like gochujang and soy sauce.
What can I use instead of potato starch?
If you don’t have potato starch, cornstarch works as a great substitute. Both help create that light, crispy texture essential to this Korean Fried Cauliflower Recipe.
Is the dish very spicy?
The heat level depends on your use of gochujang and dried red chilies. You can adjust the amount to suit your preference or omit the chilies for a milder dish without losing much flavor.
Can I bake the cauliflower instead of frying?
While frying gives the best crispy texture, you can bake the cauliflower for a healthier alternative. Coat with the batter, then bake at 425°F (220°C) until golden and crisp, flipping halfway through.
How long does it take to prepare the sauce?
Making the sauce takes about 5–7 minutes. It’s quick but worth the effort since it really elevates the flavor profile of the Korean Fried Cauliflower Recipe.
Final Thoughts
This Korean Fried Cauliflower Recipe is a celebration of texture and vibrant flavors that will keep you coming back for more. It’s fun to make, easy to customize, and wonderful to share with friends and family. Give it a try and watch how this crispy, saucy delight becomes an instant favorite in your kitchen!
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 alternative to traditional fried chicken, perfect for vegetarians and anyone looking to enjoy a spicy, tangy dish with an Asian flair. The cauliflower florets are battered in a light, crispy coating and tossed in a vibrant sauce made from soy, gochujang, and mirin, delivering a wonderful balance of heat, sweetness, and umami.
Ingredients
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
Sauce Ingredients
- 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 Cauliflower: Cut the cauliflower into bite-sized florets and rinse them under cold water. Set aside to drain well while you prepare the batter.
- Make the Batter: In a large bowl, whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Add the water and sesame oil gradually, stirring to create a smooth, thick batter with no lumps.
- Batter the Cauliflower: Dip each cauliflower floret into the batter, ensuring it is evenly coated on all sides. Set aside the coated florets on a tray ready for frying.
- Fry the Cauliflower: Heat a deep pot or fryer with enough canola or peanut oil to submerge the florets, up to 350°F (175°C). Fry the battered cauliflower in batches to avoid overcrowding, cooking until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
- Prepare the Sauce: In a skillet or wok, heat 2 tablespoons of oil over medium heat. Add the minced shallot, garlic, and dried red chili peppers (if using). Sauté until fragrant and shallots are translucent, about 2-3 minutes.
- Add Sauce Ingredients: Stir in the soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Bring the mixture to a simmer, stirring frequently until the sugar dissolves and the sauce thickens slightly, about 4-5 minutes.
- Toss Cauliflower in Sauce: Add the fried cauliflower to the sauce and toss well to coat each piece evenly with the spicy, tangy glaze.
- Serve: Serve immediately while hot and crispy, garnished if desired with sesame seeds or chopped scallions for added texture and flavor.
Notes
- For best results, ensure your frying oil is at the correct temperature (around 350°F) to achieve a crispy texture without oily residue.
- You can adjust the heat by adding more or fewer dried chilies depending on your spice tolerance.
- Use potato starch instead of cornstarch for a lighter, crispier batter.
- This recipe is vegetarian but not vegan due to the use of Dijon mustard which sometimes contains wine; verify brand if strictly vegan.
- Leftover fried cauliflower can be reheated in an air fryer or oven to maintain crispiness.
