Crispy Korean Fried Cauliflower
This Korean-inspired crispy cauliflower dish is a spicy, sticky, and savory treat! Each bite is crunchy on the outside, tender on the inside, and coated in a bold gochujang glaze — perfect for appetizers, game day snacks, or a meatless dinner!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Appetizer, Snack
Cuisine: Korean Fusion
Keyword: Crispy Korean Fried Cauliflower
Servings: 4
Calories: 290kcal
Author: Jill Bakes
For the Cauliflower:
- 1 medium head cauliflower cut into bite-sized florets
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1/2 tsp salt
- 3/4 cup cold sparkling water
- Vegetable oil for frying
For the Korean Glaze:
- 2 tbsp gochujang Korean chili paste
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp honey or maple syrup
- 2 garlic cloves minced
- 1 tsp grated ginger
- 1 tsp cornstarch mixed with 2 tsp water optional, for thickening
For Garnish:
- Sesame seeds
- Chopped green onions
✅ In a large bowl, whisk together flour, cornstarch, garlic powder, and salt. Slowly add sparkling water until the batter is smooth and thick.
✅ Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C).
✅ Dip cauliflower florets into the batter, allowing excess to drip off.
✅ Fry the battered cauliflower in batches until golden brown and crispy, about 4–5 minutes. Drain on a paper towel-lined plate.
✅ In a saucepan, combine gochujang, soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger. Bring to a simmer over medium heat.
✅ Optional: Add cornstarch slurry to thicken the glaze, stirring constantly until thick and glossy.
✅ Toss the fried cauliflower in the glaze until well coated.
✅ Sprinkle with sesame seeds and green onions before serving.
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For a gluten-free version, use gluten-free flour and tamari instead of soy sauce.
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Bake instead of frying: Roast battered cauliflower at 425°F (220°C) for 25–30 minutes, flipping halfway.
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Best served fresh for ultimate crispiness!