Korean Fried Cauliflower

Course: Appetizer, Main Course

Cuisine: Korean

Diet: Gluten Free, Vegan

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 228kcal

Author: Shruthi Baskaran-Makanju

Korean fried cauliflower is crispy, sticky, and packed with bold flavor — golden florets tossed in a sweet, spicy gochujang glaze you’ll crave again tomorrow.

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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.

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