If you’re craving a snack that bursts with flavor and packs a delightful punch, you’re going to love this Korean Fried Cauliflower with Spicy Gochujang Sauce Recipe. It marries crispy, golden fried cauliflower with a vibrant, sticky sauce that’s the perfect balance of spicy, tangy, and sweet. Whether you’re looking for a crowd-pleasing appetizer or a fun way to spice up your veggie game, this dish delivers layers of texture and flavor that’ll have you going back for more.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, using staple pantry ingredients that come together to create something truly special. Each component plays a key role in delivering that perfect crunch, balanced heat, and satisfying depth of flavor.
- Cauliflower: The star of the show, cut into bite-sized florets for easy frying and maximum crispiness.
- All-purpose flour: Forms the base of the batter, providing a light coating for the cauliflower.
- Cornstarch: Adds extra crispiness to the batter, making each bite wonderfully crunchy.
- Baking powder: Helps the batter puff up slightly and stay airy when fried.
- Salt: Essential seasoning for the batter to enhance all the flavors.
- Cold water: Keeps the batter cool and silky smooth, which is key for a light crust.
- Vegetable oil: For deep frying, as it withstands high heat and crisps the cauliflower beautifully.
- Gochujang (Korean chili paste): The soul of the sauce, delivers spicy, savory, and slightly sweet notes.
- Soy sauce: Adds salty umami depth to the sauce.
- Rice vinegar: Brings a subtle tanginess that brightens the sauce.
- Honey or brown sugar: Balances heat with a touch of natural sweetness.
- Sesame oil: Infuses the sauce with a warm, nutty aroma.
- Garlic: Minced fresh for lively pungency.
- Fresh ginger: Grated to add a zingy, aromatic kick.
- Sesame seeds (optional): For garnish and an additional nutty crunch.
- Sliced green onions (optional): Add freshness and a burst of color on top.
How to Make Korean Fried Cauliflower with Spicy Gochujang Sauce Recipe
Step 1: Prepare the Batter
Start by whisking together the all-purpose flour, cornstarch, baking powder, and salt in a large bowl. Gradually add the cold water, whisking as you pour until the batter is smooth and has no lumps. Keeping the water cold is important because it ensures a crisp, light texture once the cauliflower is fried.
Step 2: Heat the Oil
Pour about 2 inches of vegetable oil into a deep pan or pot and heat it over medium-high heat until it reaches 350°F (175°C). Maintaining the right temperature is key: too hot and the batter burns, too cool and the cauliflower will absorb oil and become greasy.
Step 3: Fry the Cauliflower
Dip each cauliflower floret into the batter, letting any excess drip off. Carefully place the coated florets into the hot oil in batches so they don’t overcrowd. Fry for about 3–4 minutes until they turn golden brown and crispy. Remove them and set on paper towels to drain off excess oil.
Step 4: Make the Spicy Gochujang Sauce
While the cauliflower is frying, mix gochujang, soy sauce, rice vinegar, honey (or brown sugar), sesame oil, minced garlic, and grated fresh ginger in a small saucepan. Bring the mixture to a gentle simmer over medium heat and cook for 2–3 minutes until it thickens slightly and the flavors meld beautifully.
Step 5: Toss and Coat
Once all the cauliflower florets are fried, toss them in the warm spicy gochujang sauce until they are evenly coated with that irresistible sticky glaze. This step transforms the crispy bites into a flavor-packed appetizer full of zest and punch.
How to Serve Korean Fried Cauliflower with Spicy Gochujang Sauce Recipe
Garnishes
To elevate your Korean Fried Cauliflower with Spicy Gochujang Sauce Recipe, sprinkle toasted sesame seeds and sliced green onions on top. These simple garnishes add a delightful crunch and fresh, vibrant flavor that contrast beautifully with the rich sauce.
Side Dishes
This dish shines as an appetizer but pairs wonderfully with steamed jasmine rice, a crisp cucumber salad, or even kimchi for an authentic Korean touch. Each side adds balance—cool and refreshing against the spicy, fried cauliflower.
Creative Ways to Present
For a fun twist, serve this Korean Fried Cauliflower in lettuce cups or wrap it inside warm corn tortillas like spicy veggie tacos. You could also pile it onto a bed of steamed greens or even use it as a bold topping for a noodle bowl to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Korean Fried Cauliflower with Spicy Gochujang Sauce Recipe, store it in an airtight container in the refrigerator for up to two days. The cauliflower may lose some crispness, but the flavors will still be delicious.
Freezing
It is possible to freeze the fried cauliflower without sauce—freeze in a single layer on a baking sheet first, then transfer to a freezer bag for up to a month. When ready to enjoy, reheat in the oven to restore crispiness and toss with freshly warmed sauce.
Reheating
To reheat, avoid the microwave as it can make the batter soggy. Instead, pop the cauliflower on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes or until crisp again. Add the gochujang sauce fresh after reheating for the best taste and texture.
FAQs
Can I make the Korean Fried Cauliflower with Spicy Gochujang Sauce Recipe vegan?
Absolutely! This recipe is naturally vegan when using honey alternatives like maple syrup or just sticking to brown sugar in the sauce. The batter and frying method are plant-based too.
How spicy is the gochujang sauce?
Gochujang delivers a moderate level of heat with a bit of sweetness and umami. You can adjust the amount used to make it as mild or spicy as you like. Adding more honey or sugar will also tame the spice.
Can I bake the cauliflower instead of frying?
You can bake for a healthier version, but the texture won’t be as crispy as deep frying. To get closer to that crunch, toss battered florets with oil and bake at a high temperature (around 425°F) on a wire rack if possible.
Is there a way to make the cauliflower extra crispy?
Yes! Double frying the florets is a popular technique—fry them once until just cooked, pause for 5 minutes, then fry again for 1–2 minutes until ultra-crispy. This locks in crunch and keeps them crispy longer.
Can I use other vegetables with this recipe?
Definitely! Broccoli, green beans, or even shiitake mushrooms work well with the batter and sauce. Just adjust frying times according to the vegetable’s size and texture.
Final Thoughts
I can’t recommend trying this Korean Fried Cauliflower with Spicy Gochujang Sauce Recipe enough—it’s a fabulous way to enjoy veggies with an exciting burst of Korean flavors that’s easy, fun, and utterly addictive. Whether it’s a party snack or a weeknight treat, give it a go and watch it become a new favorite in your recipe rotation!
Print
Korean Fried Cauliflower with Spicy Gochujang Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean-Inspired
- Diet: Vegetarian
Description
Korean Fried Cauliflower is a delicious vegetarian appetizer featuring crispy, golden cauliflower florets coated in a light batter and tossed in a spicy, savory gochujang sauce. This Korean-inspired dish offers a perfect balance of heat, sweetness, and tang, ideal for snacking or serving as a flavorful starter.
Ingredients
For the Cauliflower Batter
- 1 medium head cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold water
- Vegetable oil, for frying
For the Sauce
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Optional Toppings
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Slowly add the cold water while whisking until a smooth, uniform batter forms without lumps.
- Heat the oil: Pour about 2 inches of vegetable oil into a deep pan or pot and heat over medium-high heat until it reaches 350°F (175°C), which is ideal for deep frying.
- Fry the cauliflower: Dip each cauliflower floret into the batter, allowing any excess to drip off. Carefully place them into the hot oil in batches to avoid overcrowding. Fry for 3 to 4 minutes until the florets are golden brown and crisp on the outside. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Make the sauce: While frying, combine the gochujang, soy sauce, rice vinegar, honey (or brown sugar), sesame oil, minced garlic, and grated ginger in a small saucepan. Bring to a gentle simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly.
- Toss cauliflower in sauce: Once all the cauliflower is fried, transfer it to a large bowl and pour the warm sauce over it. Toss thoroughly to evenly coat every piece with the spicy-sweet glaze.
- Serve garnished: Immediately serve the Korean fried cauliflower garnished with optional sesame seeds and sliced green onions for added texture and flavor.
Notes
- For an extra-crispy texture, double-fry the cauliflower by letting it rest for 5 minutes after the first fry, then frying again for 1 to 2 minutes.
- Adjust the amount of gochujang in the sauce to suit your preferred spice level.
- You can substitute honey with brown sugar or maple syrup for a vegan-friendly alternative.
- Ensure oil temperature stays steady at 350°F to avoid soggy or oily cauliflower.
