The Best Korean Fried Cauliflower Recipe for Crispy Bliss

Crispy Korean fried cauliflower offers a delightful twist on traditional vegetable dishes that will make you rethink snacking forever.

Small florets dance in a perfectly seasoned batter, creating an irresistible crunch.

Spicy gochujang sauce adds a bold kick to each bite-sized morsel.

Crunchy exterior gives way to tender cauliflower that melts in your mouth.

Vibrant flavors blend Korean culinary traditions with modern plant-based cooking techniques.

Quick and simple preparation means you can whip up this addictive dish in under 30 minutes.

Serving Suggestions for Korean Fried Cauliflower

• Spicy Game Night Appetizer: Serve these crispy Korean fried cauliflower bites as a zesty party snack that'll wow your friends during movie or game nights.
• Colorful Garnish Plate: Sprinkle toasted sesame seeds, chopped green onions, and fresh cilantro over the cauliflower to add vibrant colors and extra texture.
• Perfect Side Companion: Pair this dish with steamed white rice or alongside grilled meats for a complete Korean-inspired meal that balances crispy and savory flavors.
• Dipping Sauce Adventure: Offer additional gochujang or sriracha on the side for guests who love extra heat, creating a customizable eating experience.

Storage Recommendations for Korean Fried Cauliflower

• Transfer cooled Korean fried cauliflower to an airtight container and store in the refrigerator for up to 3 days. Place a paper towel at the bottom to absorb excess moisture and maintain crispiness.
• Wrap individual portions in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month to preserve texture and flavor. Label with the date for easy tracking.
• Preheat oven to 400°F. Spread cauliflower on a baking sheet lined with parchment paper. Bake for 8-10 minutes, turning halfway through to ensure even heating and restore crispiness.

FAQs

• Why use potato starch and cake flour?

Potato starch creates a lighter, crispier texture while cake flour helps achieve a delicate, airy batter that sticks perfectly to the cauliflower.

• Can I substitute gochujang?

If you can’t find gochujang, use sriracha or chili garlic sauce, but the flavor profile will be slightly different from the traditional Korean taste.

• How do I know the oil is hot enough for frying?

Use a digital thermometer to check the temperature. If you don’t have one, drop a small piece of batter into the oil – it should sizzle and rise immediately without burning.

• What makes the double-frying technique important?

Double frying ensures the cauliflower is extra crispy on the outside while remaining tender inside, creating a perfect texture that’s characteristic of Korean fried dishes.

Korean Fried Cauliflower Favorites

• Boost Crispiness Technique: Double-frying method ensures an incredibly crunchy exterior that stays crisp longer, giving restaurant-quality texture right at home.
• Customize Heat Levels: Flexible spice options let you adjust chili pepper amounts, making this recipe perfect for everyone from mild-loving to heat-seeking taste buds.
• Master Complex Flavor Profile: Combines Korean-inspired sauce with unique ingredients like gochujang and mirin, creating a sophisticated yet approachable dish that impresses without complicated cooking skills.
• Versatile Crowd-Pleaser: Works brilliantly as an appetizer, side dish, or party snack that appeals to vegetable lovers and those seeking exciting plant-based alternatives to traditional fried foods.

Ingredients for Korean Fried Cauliflower

Main Ingredients:

• Cauliflower: A fresh vegetable with large florets that will become crispy and flavorful when fried.

• Potato Starch, Cake Flour: Create a light and crispy coating for the cauliflower.
• Baking Soda, Salt, White Pepper: Enhance the batter's texture and seasoning.
• Water, Sesame Oil: Provide moisture and additional flavor to the batter.

• Vegetable Oil, Shallot, Garlic: Form the aromatic base of the sauce.
• Dried Chili Peppers: Add optional spicy heat to the dish.
• Soy Sauce, Water, Mirin, Rice Vinegar: Create the liquid foundation of the sauce.
• Light Brown Sugar: Adds sweetness and helps balance the sauce's flavors.
• Gochujang, Dijon Mustard: Provide complex and tangy flavor profiles to the sauce.

Cooking Instructions for Korean Fried Cauliflower

Step 1: Prepare Cauliflower

Wash the cauliflower and chop into large palm-sized florets.

Gently shake off any water droplets to ensure crispy frying.

Step 2: Create Crispy Batter

• Potato starch
• Cake flour
• Baking soda
• Salt
• White pepper

Whisk in water and sesame oil until smooth and well-blended.

Step 3: Heat Frying Oil

Fill a deep pot halfway with oil.

Bring temperature to 325°F.

Ensure oil is evenly heated before adding cauliflower.

Step 4: First Frying Round

Dip cauliflower pieces into batter, coating thoroughly.

Carefully drop 3-4 pieces into hot oil.

Fry until golden brown, about 2-3 minutes.

Adjust heat if browning too quickly.

Step 5: Initial Drain

Place fried cauliflower on a cooling rack over a sheet pan.

Use a strainer to remove any floating oil particles between batches.

Step 6: Prepare Spicy Sauce

• Vegetable oil
• Shallots
• Garlic
• Dried chili peppers (optional)

Cook until shallots turn translucent, about 3-4 minutes.

Step 7: Build Sauce Flavor

• Soy sauce
• Water
• Mirin
• Rice vinegar
• Light brown sugar
• Gochujang
• Dijon mustard

Simmer and stir constantly for 4-5 minutes.

Remove from heat and keep warm.

Step 8: Second Frying Round

Reheat oil to 325°F.

Fry cauliflower again for 1-2 minutes until extra crispy and golden.

Step 9: Coat and Serve

Transfer fried cauliflower to a large bowl.

Pour warm sauce over pieces.

Toss until completely coated.

Serve immediately while hot and crispy.

Pro Tips for Korean Fried Cauliflower

• Pat cauliflower completely dry before battering to ensure maximum crispiness and prevent oil splattering.
• Maintain consistent 325°F for perfect golden-brown coating without burning the exterior.
• Double-frying technique creates extra crispy texture while second fry allows sauce to adhere beautifully.
• Remove chili pepper seeds for milder sauce or include them for intense heat according to personal preference.
• Replace oil between batches to prevent burnt particles from affecting final dish's flavor and appearance.

Flavor Variations for Korean Fried Cauliflower

• Gluten-Free Cauliflower Delight: Replace cake flour with rice flour or gluten-free all-purpose flour blend for a celiac-friendly version.
• Vegan Korean Cauliflower: Swap light brown sugar with coconut sugar and use tamari instead of soy sauce to create a plant-based alternative.
• Air Fryer Korean Cauliflower: Skip deep frying by coating cauliflower in batter and cooking in air fryer at 390°F for 12-15 minutes, turning halfway through for crispy texture.
• Low-Carb Cauliflower Option: Substitute potato starch with almond flour or coconut flour to reduce carbohydrate content while maintaining crispy coating.

Korean Fried Cauliflower Recipe

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4.5 from 26 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Crispy Korean fried cauliflower delivers a spicy-sweet explosion of flavor that dances between crunchy textures and bold Korean chili sauce. Sensational side dish or appetizer promises to elevate your culinary experience with its addictive blend of savory and tangy notes you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 pounds (907 grams) cauliflower
• 1 small shallot
• 7 cloves garlic
• 3 dried red chili peppers (optional)

Coating and Batter Ingredients:

• 1/2 cup (60 grams) potato starch
• 10 tablespoons cake flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 3/4 cup (180 milliliters) water
• 1 teaspoon sesame oil

Sauce and Cooking Ingredients:

• 2 tablespoons oil (canola, peanut, or vegetable oil)
• 3 tablespoons soy sauce
• 2 tablespoons water
• 2/3 cup (160 milliliters) mirin
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon gochujang
• 1 tablespoon Dijon mustard
• Canola or peanut oil (for frying)

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Instructions

1. Prepare cauliflower by separating into large palm-sized florets, ensuring all excess moisture is removed by gentle shaking.
2. Create a smooth batter by whisking potato starch, cake flour, baking soda, salt, white pepper, water, and sesame oil until fully combined and lump-free.
3. Warm vegetable oil in a deep pot to 325°F, filling approximately halfway to prevent dangerous splattering during frying.
4. Thoroughly coat cauliflower pieces in batter, carefully dropping 3-4 florets into hot oil per batch to maintain optimal temperature.
5. Fry initial batch until golden brown and batter sets completely, approximately 2-3 minutes, adjusting heat if browning occurs too rapidly.
6. Transfer fried cauliflower to a wire rack positioned over a sheet pan, allowing steam to escape and promoting eventual crispiness.
7. Prepare sauce by sautéing shallots, garlic, and optional dried chili peppers in vegetable oil over medium-low heat until shallots become translucent, about 3-4 minutes.
8. Incorporate soy sauce, water, mirin, rice vinegar, brown sugar, gochujang, and Dijon mustard into the pan, simmering and stirring constantly for 4-5 minutes.
9. Conduct second frying at 325°F, submerging cauliflower for 1-2 minutes until achieving maximum crunchiness and golden exterior.
10. Generously coat freshly fried cauliflower with prepared sauce in a large bowl, ensuring even distribution before immediate serving.

Notes

• Pat cauliflower completely dry before battering to ensure maximum crispiness and prevent oil splattering during frying.
• Potato starch creates an exceptionally light, crispy coating compared to regular flour, delivering a delicate crunch that sets this recipe apart.
• Maintain consistent oil temperature around 325°F to prevent soggy or overly greasy cauliflower, using a thermometer for precision.
• Swap regular soy sauce with tamari for gluten-free version, and use coconut sugar instead of brown sugar for refined sugar-free alternative.
• Adjust chili pepper quantities to control heat level, allowing personalization for different spice tolerances without compromising overall flavor profile.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snacks, Dinner
• Method: Frying
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 180 kcal
• Sugar: 7 g
• Sodium: 480 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 5 g
• Protein: 4 g
• Cholesterol: 0 mg