Korean Fried Cauliflower is the perfect dish for anyone looking to enjoy a flavorful, crispy treat without the meat. This recipe offers an exciting twist on traditional fried dishes, providing a satisfying crunch and a deliciously spicy gochujang sauce that elevates it to a whole new level. Ideal for parties, family gatherings, or even as a solo snack, this dish will leave everyone craving more!
Why You’ll Love This Recipe
- Crispy Texture – The wet batter forms a shatteringly crispy coating that enhances the cauliflower’s natural flavor.
- Flavor Explosion – The combination of gochujang and other spices creates a unique sweet and spicy taste that’s hard to resist.
- Versatile Serving Options – Serve it as an appetizer, side dish, or even toss it into a salad for added crunch.
- Easy Preparation – Simple steps make this recipe accessible for cooks of all skill levels.
- Healthy Alternative – This dish offers a plant-based option that’s lower in fat than traditional fried foods.
Tools and Preparation
Before you dive into making Korean Fried Cauliflower, gather your tools. Having everything ready will streamline the cooking process.
Essential Tools and Equipment
- Deep frying pot or heavy-bottomed skillet
- Mixing bowls
- Whisk
- Wire rack
- Slotted spoon
Importance of Each Tool
- Deep frying pot – Ensures even cooking and temperature control for perfectly crispy cauliflower.
- Mixing bowls – Essential for combining ingredients without mess.
- Whisk – Helps achieve a smooth batter consistency quickly.
- Wire rack – Allows excess oil to drain off, keeping your cauliflower crispy.
Ingredients
To create your Korean Fried Cauliflower, you’ll need the following items:
For the Cauliflower
- 1 head cauliflower (about 2 pounds, cut to bite sized pieces)
- 1 quart neutral oil for frying (vegetable, peanut, avocado oil)
For the Batter
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon kosher salt
- 1 tablespoon white pepper (10g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cup ice cold soda water (you may need to adjust achieve a batter slightly looser than pancake batter)
For the Sauce
- ½ cup soy sauce (low sodium)
- 3 tablespoons sugar (39g)
- 2 tablespoons honey (30ml)
- 2 tablespoons gochujang (30ml)
- ½ tablespoon gochugaru
- 1 tablespoon rice vinegar (15ml)
- ¼ cup water
How to Make Korean Fried Cauliflower
Step 1: Prepare the Cauliflower
Cut the cauliflower into bite-sized florets. Lay them out on a tray while you prepare the batter.
Step 2: Make the Batter
In a mixing bowl, combine:
1. Cornstarch
2. All-purpose flour
3. Baking powder
4. Kosher salt
5. White pepper
6. Garlic powder
7. Onion powder
Gradually whisk in ice-cold soda water until smooth. The batter should be slightly looser than pancake batter.
Step 3: Coat the Cauliflower
Add the cauliflower florets into the batter. Mix well with your hands until each piece is fully coated.
Step 4: Fry the Cauliflower
Carefully take each battered piece and let excess drip off before placing it into hot oil at 375°F. Fry in batches for about 5–6 minutes until golden brown and crispy. Maintain an oil temperature of at least 350°F during frying.
Step 5: Prepare the Sauce
In a small saucepan over medium heat:
1. Combine soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water.
2. Stir until bubbling and thickened.
Once done, brush this sauce generously onto your fried cauliflower and enjoy!
How to Serve Korean Fried Cauliflower
Korean Fried Cauliflower is a delightful dish that can be enjoyed in various ways. Whether as a main event or a side, its crispy texture and flavorful sauce make it versatile for different occasions.
Casual Appetizer
- Serve warm as an appetizer at parties or gatherings. The crunchy coating and spicy-sweet sauce will impress your guests.
Side Dish with Rice
- Pair with steamed rice for a wholesome meal. The cauliflower’s flavors complement the neutral taste of rice beautifully.
Tacos or Wraps
- Use the fried cauliflower as a filling for tacos or wraps. Add some shredded veggies and your favorite sauce for an exciting twist.
Salad Topper
- Sprinkle on top of a fresh salad for added crunch and flavor. It adds an unexpected kick to your greens.
Game Day Snack
- Present it as a fun finger food during game day. Serve with dipping sauces like ranch or extra gochujang for variety.
How to Perfect Korean Fried Cauliflower
Achieving the perfect Korean Fried Cauliflower involves attention to detail and technique. Here are some tips to elevate your dish:
Choose the right oil: Use a neutral oil with a high smoke point, such as avocado or peanut oil, for frying. This ensures crispiness without altering the taste.
Maintain oil temperature: Keep the oil at 375°F while frying. This helps create that desired crunchy exterior.
Adjust batter consistency: Ensure your batter is slightly looser than pancake batter. This allows it to adhere well to the cauliflower without being too thick.
Batch fry: Fry in smaller batches to maintain oil temperature. Overcrowding can lead to soggy cauliflower instead of crispy bites.
Season immediately: After frying, season the cauliflower with salt right away while it’s still hot. This enhances flavor absorption.
Best Side Dishes for Korean Fried Cauliflower
Korean Fried Cauliflower pairs well with various side dishes that complement its unique flavors. Here are some great options:
Steamed Jasmine Rice
A classic choice that balances the heat of the cauliflower while providing a satisfying base.Cucumber Salad
A fresh, crunchy salad made with cucumbers, sesame oil, and soy sauce adds brightness alongside fried bites.Kimchi
This fermented dish offers tangy flavors that perfectly contrast the sweetness of the gochujang sauce.Pickled Vegetables
Quick-pickled radishes or carrots add a refreshing crunch and acidity that cuts through the richness of the fried cauliflower.Roasted Sweet Potatoes
Their natural sweetness pairs well with the spicy sauce, creating a harmonious balance on your plate.Quinoa Salad
A protein-packed option mixed with veggies and herbs adds nutrition and texture to your meal while complementing the cauliflower well.Edamame Beans
Lightly salted edamame provides a protein boost and complements the Asian flavors beautifully.Miso Soup
A warm bowl of miso soup serves as a comforting side that rounds out your meal perfectly.
Common Mistakes to Avoid
When making Korean Fried Cauliflower, it’s easy to run into some common pitfalls. Here are a few mistakes to watch out for:
Skipping the ice-cold soda water: Using warm water will make your batter heavy and soggy. Always use ice-cold soda water for a light, crispy coating.
Overcrowding the frying pan: Frying too many pieces at once can lower the oil temperature. This leads to greasy cauliflower instead of crispy bites. Fry in small batches for the best results.
Not adjusting the batter consistency: If your batter is too thick, it won’t coat the cauliflower well. Aim for a consistency slightly looser than pancake batter by adjusting with more soda water if necessary.
Ignoring the oil temperature: Cooking at too low of a temperature will make your cauliflower absorb excess oil. Use a thermometer to maintain the oil around 375°F for optimal frying.
Forgetting to season after frying: Seasoning immediately after frying enhances flavor. Sprinkle salt or any preferred seasoning right after draining the cauliflower from the oil.
Neglecting sauce thickness: If your sauce is too thin, it may not adhere well to the cauliflower. Cook it until bubbling and thickened for better coverage.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the refrigerator for up to 3 days.
Freezing Korean Fried Cauliflower
- Place in a single layer on a baking sheet until frozen solid.
- Transfer to freezer-safe bags or containers, storing for up to 2 months.
Reheating Korean Fried Cauliflower
Oven: Preheat to 375°F and bake for about 10-15 minutes until heated through and crispy again.
Microwave: Heat on medium power in short bursts (30 seconds) until warm but note that this may soften the cauliflower.
Stovetop: Heat in a pan over medium heat, tossing occasionally until warmed through and somewhat crispy.
Frequently Asked Questions
Here are some common questions about Korean Fried Cauliflower:
Can I make Korean Fried Cauliflower gluten-free?
Yes! Substitute all-purpose flour with gluten-free flour and ensure your soy sauce is gluten-free as well.
What can I serve with Korean Fried Cauliflower?
This dish pairs well with rice or noodles and can be served alongside other Asian-inspired dishes like stir-fried vegetables or tofu.
How spicy is Korean Fried Cauliflower?
The level of spiciness depends on how much gochujang you use. Start with less if you prefer milder flavors, and adjust according to your taste.
Can I customize the sauce?
Absolutely! Feel free to add more honey for sweetness or extra gochugaru for heat based on your preference.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days or freeze them for longer storage.
Final Thoughts
Korean Fried Cauliflower is an exciting twist on traditional fried snacks, offering both flavor and crunch. It’s versatile enough to be enjoyed as a side dish or snack and can easily be customized with various sauces or spices. Try out this recipe today and discover how delicious cauliflower can be!
Korean Fried Cauliflower
Korean Fried Cauliflower is a tantalizing plant-based treat that brings the perfect crunch and flavor to any table. This delightful dish features crispy cauliflower florets coated in a light, airy batter, fried to golden perfection, and generously brushed with a spicy-sweet gochujang sauce. Whether you’re looking for a unique appetizer for your next gathering or a flavorful snack for yourself, this recipe promises to satisfy your cravings while keeping things meat-free.
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
Ingredients
- 1 head cauliflower (about 2 pounds)
- 1 quart neutral oil for frying (vegetable, peanut, avocado oil)
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon kosher salt
- 1 tablespoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cup ice cold soda water
- ½ cup soy sauce (low sodium)
- 3 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons gochujang
- ½ tablespoon gochugaru
- 1 tablespoon rice vinegar
- ¼ cup water
Instructions
- Cut cauliflower into bite-sized florets and set aside.
- In a mixing bowl, combine cornstarch, flour, baking powder, salt, white pepper, garlic powder, and onion powder. Gradually whisk in ice-cold soda water until the batter is smooth and slightly looser than pancake batter.
- Coat the cauliflower florets in the batter until fully covered.
- Heat oil in a deep frying pot to 375°F. Fry the coated cauliflower in small batches for about 5–6 minutes or until golden brown and crispy. Drain on a wire rack.
- In a saucepan over medium heat, mix soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water until bubbling and thickened. Brush generously over fried cauliflower.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For gluten-free options, replace all-purpose flour with gluten-free flour blend and ensure soy sauce is gluten-free. Feel free to adjust the spice level of the sauce by increasing or decreasing gochujang according to your preference.