Description

This Korean Fried Cauliflower recipe offers a crispy, flavorful plant-based take on a classic fried appetizer. Cauliflower florets are battered in a light, sparkling water-based batter, fried to golden perfection, then tossed in a tangy, spicy Korean gochujang sauce. Garnished with toasted sesame seeds and green onions, this dish makes for a delicious appetizer or side that satisfies cravings for bold Asian-inspired flavors.

Ingredients

Scale

For the Cauliflower:

1 medium head cauliflower, cut into bite-sized florets
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1/2 teaspoon salt
3/4 cup cold sparkling water (more as needed)
Vegetable oil, for frying

For the Korean Sauce:

2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 clove garlic, minced
1 teaspoon grated fresh ginger

For Garnish (optional):

Toasted sesame seeds
Thinly sliced green onions

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Instructions

Prepare the batter: In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, and salt. Slowly add the cold sparkling water, mixing until a thick, smooth batter forms. Add more water if necessary to reach the desired consistency.
Heat the oil: Pour at least 2 inches of vegetable oil into a heavy-bottomed pot and heat it to 350°F (175°C) to ensure optimal frying temperature.
Batter and fry the cauliflower: Dip each cauliflower floret into the batter, letting excess drip off. Carefully lower florets into the hot oil in batches, frying for 3–4 minutes until golden brown and crispy. Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
Make the Korean sauce: In a small saucepan, combine gochujang, soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium heat, bringing to a simmer. Cook for 2–3 minutes while stirring frequently, then remove from heat.
Toss cauliflower in sauce: Place the fried cauliflower in a large bowl and toss with the warm Korean sauce until evenly coated.
Garnish and serve: Transfer to a serving platter and sprinkle with toasted sesame seeds and sliced green onions if desired. Serve immediately for the best texture.

Notes

For a lighter version, bake or air-fry the battered cauliflower at 400°F (200°C) for 20–25 minutes until crispy before tossing in the sauce.
This dish can be served as an appetizer, side dish, or over rice for a main course.
Using maple syrup instead of honey makes the recipe vegan.
Be careful when frying to avoid overcrowding the pot, which can lower the oil temperature and result in soggy cauliflower.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer, Side Dish
Method: Frying
Cuisine: Korean-Inspired