This Korean fried cauliflower will make you forget it’s cauliflower at all, seriously. Each piece is crispy on the outside, tender inside, and coated in a sticky, spicy-sweet gochujang sauce that hits every craving at once. It’s a little indulgent, a lot addictive, and perfect for nights when you want takeout-level flavor without the delivery bill.
My trick for spicy cauliflower that stays crunchy even after saucing!
I had my first version of Korean fried cauliflower in Seoul years ago — a tiny restaurant tucked between two street markets that smelled like sesame oil and chili paste from half a block away. The chef served fried chicken tossed in gochujang sauce, and I remember thinking: cauliflower could totally hold its own here.
When I got back home, I started testing versions until I found one that nailed that same sweet-spicy balance. The secret is in the texture — cold seltzer water in the batter for that light, tempura-like crunch, and a gochujang glaze that clings perfectly without making the coating soggy. It’s not a “light” recipe, but it’s worth every bite.
If you love this, try my gochujang cauliflower tacos or gobi manchurian next — both deliver big flavor with minimal fuss and work just as well for dinner as they do for sharing.
Key ingredients and why they matter
To make this crispy Korean fried cauliflower, you’ll need cauliflower florets, flour, cornstarch, cold seltzer water, gochujang, soy sauce, maple syrup, sesame oil, garlic, and ginger.
Full ingredient list and detailed instructions in the recipe card.
- Cauliflower florets: The star — neutral enough to carry the sauce but hearty enough to stay crisp. Cut evenly so it fries uniformly. Broccoli works too.
- Cornstarch + flour: The combination makes a light, shatteringly crisp coating that holds its crunch.
- Seltzer water: Cold carbonation keeps the batter airy — a pro trick that makes a big difference.
- Gochujang: The backbone of Korean spice — a fermented chili paste that’s savory, slightly sweet, and deeply flavorful.
- Soy sauce + maple syrup: Adds salt, sweetness, and glossy depth to the glaze. Substitute soy sauce with tamari for a gluten-free alternative. Swap maple syrup with honey or brown sugar.
- Sesame oil: A finishing touch that rounds out the heat with nutty aroma.
- Garlic + ginger: The aromatic base that keeps the sauce from feeling one-note.
TIPS & TRICKS
Shruthi’s top tips
- Use cold seltzer — bubbles create a lighter batter and crispier crust.
- Keep florets small and even for faster, more consistent frying.
- Double-fry if you’re serving later — it locks in crunch even after saucing.
- Sauce right before serving so the coating stays crisp.
- Don’t overcrowd the pot — too many florets drop the oil temperature.
- Air fry or bake if you want a lighter version, but expect a slightly softer texture. Check recipe card for more details on how to do this.
- Make the sauce ahead of time — it keeps for 3–4 days in the fridge and reheats easily.
How to make Korean spicy cauliflower
- In a large bowl, whisk together the flour, cornstarch, salt, and pepper. Slowly whisk in the cold seltzer or water until smooth and thick enough to coat the back of a spoon. Dip each floret into the batter and let the excess drip off.
- Heat 2 inches of vegetable oil in a Dutch oven or deep skillet to 350°F. Fry in batches for 4 to 5 minutes until golden brown and crispy. Transfer to a paper towel–lined plate or wire rack.
- In a small saucepan over medium heat, stir together the gochujang, soy sauce, maple syrup, vinegar, garlic, ginger, and sesame oil. Simmer for 2 to 3 minutes, stirring often, until slightly thickened. Remove from heat.
- In a large bowl, toss the fried cauliflower with the warm sauce until well coated. Garnish with sesame seeds and green onions. Serve immediately.
How to serve Korean cauliflower
Serve your gochujang fried cauliflower fresh and hot, as an appetizer or even a main dish over rice—it’s that good! It pairs beautifully with kimchi, or a light Korean pickled radish or daikon salad to balance the heat!
Storage and reheating suggestions
Store any leftover cauliflower (with sauce) in the fridge for up to 2 days. Reheat it in the oven or air fryer to bring back that irresistible crispiness—skip the microwave, as it tends to make the coating soggy. Avoid freezing, since the batter won’t hold up well once thawed.
More crispy cauliflower recipes
Love cauliflower? Try these other delicious ways to enjoy it!
Gochujang Cauliflower (Whole Roasted or Wings!)
Vegan Gochujang Cauliflower Tacos
Air Fryer Vegan Buffalo Cauliflower
Korean Fried Cauliflower
Ingredients
For the cauliflower:
- ½ cup all-purpose flour
- ½ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup seltzer water, or water
- vegetable oil, for frying
- 1 medium head cauliflower, cut into 1½-inch florets (about 4 cups)
For the sauce:
- 3 tablespoons gochujang, Korean chili paste
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
For garnish:
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- In a large bowl, whisk together the flour, cornstarch, salt, and pepper.
- Slowly whisk in the cold seltzer or water until smooth and thick enough to coat the back of a spoon.
- Fry the cauliflower: Heat 2 inches of vegetable oil in a Dutch oven or deep skillet to 350°F. Dip each floret into the batter, let the excess drip off, and fry in batches for 4 to 5 minutes until golden and crispy. Transfer to a paper towel–lined plate or wire rack.
- Optional double frying: Let cool for 5 minutes, then fry again for 2–3 minutes for extra crunch.
- In a small saucepan over medium heat, stir together the gochujang, soy sauce, maple syrup, vinegar, garlic, ginger, and sesame oil. Simmer for 2 to 3 minutes, stirring often, until slightly thickened. Remove from heat.
- In a large bowl, toss the fried cauliflower with the warm sauce until well coated.
- Garnish with sesame seeds and green onions. Serve immediately.
Notes
- Use seltzer for a lighter, crispier batter.
- Swap cauliflower with broccoli florets if preferred.
- Replace maple syrup with agave or honey as an alternative sweetener.
- Double-frying helps maintain crunch after saucing.
- Make the sauce in advance and reheat gently before tossing.
- For a lighter version, air fry at 375°F for 15–18 minutes.
- To bake instead of fry, cook at 425°F for 25–30 minutes, flipping once, until crisp and golden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
