This Korean Fried Cauliflower Recipe is an absolute game-changer for anyone who loves the crispy, bold flavors of Korean cuisine but wants a vegetarian twist. Imagine tender cauliflower florets, golden-fried to perfection, then coated in a perfectly balanced sauce that melds sweet, tangy, spicy, and savory notes — each bite bursting with excitement. It’s a dish that dazzles the senses with its vibrant colors and satisfying crunch, making it a fantastic centerpiece for weeknight dinners or a crowd-pleaser at your next gathering. Whether you’re a cauliflower fan or curious about Korean flavors, this recipe will quickly become a favorite in your kitchen.
Ingredients You’ll Need
The ingredients here may seem simple, but they all play a vital role in creating the texture and flavor that make this Korean Fried Cauliflower Recipe so irresistible. From the sturdy cauliflower that carries the marinade and crunch to the aromatic sauces and spices that bring everything to life, every element counts.
- Cauliflower (2 pounds): The star of the dish, providing a firm but tender base that crisps beautifully when fried.
- Canola or peanut oil (for frying): Chosen for their high smoke points to ensure a perfect, golden fry without burning.
- Potato starch (1/2 cup): Adds that extra crunch and lightness to the batter, making the coating wonderfully crisp.
- Cake flour (10 tablespoons): Helps create a smooth, delicate batter that clings to the cauliflower without overpowering it.
- Baking soda (1 1/2 teaspoons): Gives the batter some lift, making the crust airy and light.
- Salt (1/2 teaspoon): Essential for seasoning and enhancing the overall flavor.
- White pepper (1/8 teaspoon): Adds just a hint of subtle heat and depth.
- Water (3/4 cup): Mixes with the dry ingredients to create the perfect batter consistency.
- Sesame oil (1 teaspoon): Imparts a deep, nutty aroma that’s quintessentially Korean.
- Oil (2 tablespoons): Used to sauté aromatics, bringing out their best flavors.
- Shallot (1 small, finely minced): Delivers a mild sweetness and fragrance in the sauce.
- Garlic cloves (7, minced): Provide pungent, savory notes that lift the dish.
- Dried red chili peppers (3, optional): For a touch of smoky heat that warms the palate.
- Soy sauce (3 tablespoons): Adds umami richness and saltiness to the sauce.
- Water (2 tablespoons): Helps to balance the sauce texture.
- Mirin (2/3 cup): Sweet rice wine that introduces a smooth sweetness and depth.
- Rice vinegar (1 1/2 tablespoons): Brings brightness and a slight tang to the sauce.
- Light brown sugar (2 tablespoons): Sweetens and helps create a glossy finish on the cauliflower.
- Gochujang (1 tablespoon): The iconic Korean chili paste that adds bold spice and flavor complexity.
- Dijon mustard (1 tablespoon): Introduces a subtle sharpness that complements the sauce’s sweetness and heat.
How to Make Korean Fried Cauliflower Recipe
Step 1: Prepare the Cauliflower
Start by carefully cutting your cauliflower into bite-sized florets. You want pieces that are just right for frying — not too large so they cook unevenly, but not too small that they fall apart. Give them a gentle rinse and pat dry to remove any excess moisture, which helps the batter adhere perfectly.
Step 2: Make the Batter
In a large bowl, combine the potato starch, cake flour, baking soda, salt, and white pepper. Gradually add 3/4 cup water and whisk until you achieve a smooth batter with a consistency that will coat the cauliflower but not drip too much. Stir in the sesame oil to add that unmistakable Korean nutty flavor right from the start.
Step 3: Fry the Cauliflower
Heat your canola or peanut oil in a deep pan or fryer to around 350°F (175°C). Dip each cauliflower floret into the batter, ensuring it’s fully coated, and carefully place it into the hot oil. Fry in batches so the temperature stays consistent, cooking until golden and crispy — about 5 to 7 minutes. Remove and drain on paper towels to get rid of excess oil.
Step 4: Prepare the Sauce
In a separate pan, heat 2 tablespoons of oil over medium heat. Add the minced shallot, garlic, and dried red chili peppers if using. Sauté until fragrant and the shallots become translucent. Next, stir in soy sauce, 2 tablespoons water, mirin, rice vinegar, brown sugar, gochujang, and Dijon mustard. Let the mixture simmer gently until it thickens slightly into a glossy, vibrant sauce.
Step 5: Toss and Serve
Transfer your hot, crispy fried cauliflower into a large bowl and pour the sauce over immediately. Toss carefully but thoroughly to coat every floret in that delicious, sticky sauce. Serve right away to enjoy the irresistible combination of textures and flavors at their best.
How to Serve Korean Fried Cauliflower Recipe
Garnishes
Garnishing your Korean Fried Cauliflower Recipe with toasted sesame seeds adds a lovely crunch and nutty dimension, while thinly sliced scallions bring a fresh, sharp contrast. If you like a bit of color, sprinkle on some finely chopped fresh cilantro or even a few flakes of toasted seaweed. These simple touches elevate the dish visually and taste-wise.
Side Dishes
This dish pairs beautifully with steamed jasmine rice or a light cucumber salad to balance the richness and spice. For a heartier meal, serve alongside Korean-style pickled vegetables or kimchi to amplify the authentic flavors. The contrast of cool, crisp sides with the warm, saucy cauliflower creates a perfectly satisfying plate.
Creative Ways to Present
If you want to wow your guests, serve your Korean Fried Cauliflower Recipe over a bed of fresh greens or mixed grains for a vibrant, wholesome bowl. Alternatively, pile it into soft steamed buns or wraps for an exciting finger food experience. These creative presentations give a fresh twist, making it easy to share and enjoy in different settings.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Fried Cauliflower Recipe tastes great the next day if stored properly. Place the cooled cauliflower and sauce in an airtight container and keep it in the refrigerator. Try to consume within 2 days for the best texture, as the crispy coating will soften over time.
Freezing
Freezing is possible but not ideal for preserving the crispiness. If you want to freeze, store the fried cauliflower and sauce separately in airtight containers or freezer bags. Defrost in the refrigerator overnight before reheating to maintain the best flavor and texture.
Reheating
To bring back some crunch, reheat the cauliflower in a hot oven (around 375°F or 190°C) on a baking sheet for about 10 minutes. Avoid microwaving if you want to keep the crisp exterior. Warm the sauce gently on the stovetop or in the microwave, then toss with the reheated cauliflower before serving.
FAQs
Can I use another vegetable besides cauliflower?
Absolutely! While this Korean Fried Cauliflower Recipe shines with cauliflower’s unique texture, you can try it with broccoli or even tempura-friendly vegetables like sweet potatoes or mushrooms for a delicious variation.
Is this recipe spicy?
The heat level is moderate and can be adjusted easily by adding more or fewer dried chilies or gochujang in the sauce, making it suitable for both spice lovers and those who prefer milder flavors.
Can I make this recipe gluten-free?
Yes, by substituting cake flour with a gluten-free flour blend and ensuring your soy sauce is gluten-free, you can create a version that fits gluten-free diets without compromising on taste.
What’s the best oil to fry with?
Canola and peanut oils are preferred because they have high smoke points and neutral flavors, allowing you to fry at the right temperature without burning or overpowering the cauliflower’s delicate taste.
How do I get the coating extra crispy?
Using potato starch in the batter and frying the cauliflower in small batches to keep the oil hot are key tips for achieving that perfect, light crunch that’s signature in this Korean Fried Cauliflower Recipe.
Final Thoughts
There’s something truly joyful about making and sharing this Korean Fried Cauliflower Recipe. Its vibrant flavors, crisp textures, and perfect balance of sweet, spicy, and savory mean it will bring smiles around any table. So don’t hesitate—grab some cauliflower, get frying, and dive into this delicious adventure. You’ll thank yourself for the burst of Korean-inspired goodness in every bite!
Print
Korean Fried Cauliflower Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Description
This Korean Fried Cauliflower recipe offers a delightful twist on traditional fried dishes by using cauliflower instead of meat. The cauliflower is coated in a crispy batter made with potato starch and cake flour, then deep-fried until golden and crunchy. Tossed in a flavorful sauce made from soy sauce, garlic, mirin, gochujang, and other classic Korean ingredients, this dish is a perfect balance of spicy, sweet, and tangy flavors, ideal for a snack, appetizer, or main course. It serves 4 to 6 people and combines an addictive crunch with a delicious, vibrant glaze.
Ingredients
Vegetables
- 2 pounds cauliflower (about 1 large head)
- 1 small shallot (finely minced)
- 7 garlic cloves (minced)
- 3 dried red chili peppers (optional)
Batter
- 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
- 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
For Frying
- Canola or peanut oil (for frying)
- 2 tablespoons oil (canola, peanut, or vegetable oil)
Instructions
- Prepare the Cauliflower: Cut the cauliflower into bite-sized florets, making sure they are roughly uniform in size to ensure even cooking.
- Make the Batter: In a bowl, whisk together potato starch, cake flour, baking soda, salt, and white pepper. Gradually add 3/4 cup water and 1 teaspoon sesame oil, stirring until you have a smooth batter with no lumps.
- Heat Oil for Frying: In a deep frying pan or wok, heat enough canola or peanut oil to 350°F (175°C) for deep frying. Use a thermometer to maintain the temperature for best results.
- Fry Cauliflower: Dip the cauliflower florets into the batter, allowing excess to drip off, and carefully lower them into the hot oil. Fry in batches to avoid overcrowding, cooking each batch for about 4–5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Prepare the Sauce Base: In a separate skillet or wok, heat 2 tablespoons of oil over medium heat. Add finely minced shallots, minced garlic, and dried red chili peppers (if using). Sauté them until fragrant, about 2 minutes.
- Add Sauce Ingredients: Stir in soy sauce, 2 tablespoons water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard. Bring the mixture to a simmer, stirring regularly until well combined and slightly thickened, about 3–5 minutes.
- Toss Fried Cauliflower in Sauce: Add the fried cauliflower to the sauce pan and toss thoroughly so each floret is coated in the spicy-sweet glaze. Cook for another 1–2 minutes to heat through and meld flavors.
- Serve: Transfer to a serving plate and enjoy hot as an appetizer or main dish alongside steamed rice or your favorite Korean sides.
Notes
- For extra crispiness, double-fry the cauliflower by frying it once until light golden, then frying again for 1–2 minutes for a crunchier texture.
- Adjust the amount of gochujang and dried chili peppers to control the spice level according to your preference.
- Use a neutral oil with a high smoke point like canola or peanut oil for frying to avoid burning.
- This recipe can be made vegan by ensuring that the cake flour used does not contain any animal products.
- Serve immediately after tossing in sauce to maintain the crisp texture of the cauliflower.
