Korean Fried Cauliflower

Name: Korean Fried Cauliflower
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 head cauliflower (about 2 pounds); 1 quart neutral oil for frying (vegetable, canola, or peanut); 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 low sodium soy sauce; 3 tablespoons sugar; 2 tablespoons honey; 2 tablespoons gochujang; ½ tablespoon gochugaru; 1 tablespoon rice vinegar; ¼ cup water

The first bite hits with a sizzle: a shatteringly crisp batter gives way to a tender, almost creamy interior, while an umami-forward glaze—sweet, salty, and redolent with chili—leaves your tongue buzzing and asking for one more. Imagine steam rising as a bright, spicy-sweet aroma of gochujang and honey mingles with the toasty scent of fried batter. The texture contrast—crunchy exterior, yielding cauliflower—makes each mouthful a small, joyful surprise.

This Korean Fried Cauliflower is perfect for weeknight dinners when you want something quick but impressive, for casual gatherings where finger food rules, or as a festive appetizer when you want to offer a vegetarian crowd-pleaser. If you like the bold, crunchy snacks in small plates and game-day spreads, you’ll find this recipe sits beautifully alongside other fried treats—try adapting crisping techniques from an air-fried pickles method I use for lighter snacks, especially when you want to reduce oil without losing crunch: air-fried pickles technique.

At a Glance

Prep Time: 20 minutes
Cook Time: 20–25 minutes (frying in batches)
Total Time: About 45 minutes (including sauce and resting)
Servings: 4 (as a main with sides) or 6–8 (as an appetizer/snack)
Difficulty Level: Intermediate — basic frying skills needed

Nutrition Highlights

Nutrition estimates are per serving (based on 4 servings). Values are approximate and calculated from ingredient-level entries in USDA FoodData Central and standard nutrition references; adjust if you change quantities or use different brands.

Per serving (approximate):

Calories: 525 kcal
Protein: 9.6 g
Carbohydrates: 84 g
Fat: 21 g
Fiber: 5.8 g
Sodium: ~930 mg

Notes on these numbers:

Calories include oil absorbed during deep frying and sugars from the sauce. Deep frying significantly increases energy density compared with roasting or air-frying.
Sodium is elevated primarily because of the soy sauce and the added salt in the batter; using low-sodium soy sauce (as listed) and reducing added salt will lower sodium substantially.
These are estimates intended for guidance; for precision, enter your specific brands and quantities into a nutrition calculator or consult USDA FoodData Central and guidance from the Mayo Clinic for dietary recommendations.

Perfect For…

This recipe shines for several reasons:

Irresistible texture contrast: crisp exterior, tender cauliflower center—a crowd-pleasing mouthfeel.
Sociable cooking: fry in batches and keep warm; guests can graze, and it’s great for sharing.
Flexible timing: make the batter and sauce ahead; fry and glaze just before serving for freshest crunch.
Vegetarians and flexitarians love it: all the flavor of classic Korean fried chicken, without meat.
Seasonal adaptability: light and bright for warm-weather gatherings, or cozy and comforting in cooler months.

How to Make Korean Fried Cauliflower

Ingredients

1 head cauliflower (about 2 pounds)
1 quart neutral oil for frying (vegetable, canola, or peanut)
1 cup cornstarch
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon kosher salt
1 tablespoon white pepper (10 g)
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 (39 g)
2 tablespoons honey (30 ml)
2 tablespoons gochujang (30 ml)
½ tablespoon gochugaru
1 tablespoon rice vinegar (15 ml)
¼ cup water

Optional ingredients and substitutions:

To make this gluten-free: substitute a 1:1 gluten-free flour blend for the all-purpose flour and use a gluten-free cornstarch alternative (tapioca starch works). Confirm that gochujang is gluten-free or use an alternative chili paste.
For vegan: substitute maple syrup for honey and ensure gochujang and sugar are vegan-friendly.
To reduce oil: use an air-fryer (see tip below) or shallow-fry and finish in a hot oven to reduce oil absorption.
Spice adjustments: add more gochugaru or a pinch of cayenne for extra heat; reduce for milder palates.

Method & Process

Prep the cauliflower: Trim the head into bite-sized florets. Pat dry with paper towels; moisture prevents even browning.
Make the batter: In a mixing bowl, whisk together cornstarch, flour, baking powder, kosher salt, white pepper, garlic powder, and onion powder. Slowly whisk in the ice-cold soda water until you have a smooth, slightly thick batter that clings to a spoon. Do not overmix—the carbonation helps keep the batter light.
Heat the oil: In a deep pot, heat oil to 375°F (190°C). Use a candy/deep-fry thermometer for accuracy. Maintain temperature by frying in small batches.
Coat the cauliflower: Working in batches, dredge each cauliflower floret in the batter, ensuring an even coating and shaking off excess.
Fry: Fry the battered florets in small batches for about 5–6 minutes each, until golden brown and very crispy. Avoid overcrowding the pot (which drops the oil temperature). Remove with a slotted spoon and drain on a wire rack—this prevents sogginess.
Make the sauce: While frying, combine soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer gently until the sauce bubbles and thickens slightly (2–3 minutes). Taste and adjust—if it’s too salty, add a little more honey or water.
Glaze and serve: Brush or toss the hot fried cauliflower with the warm sauce so each piece gets glossed. Serve immediately while hot and crispy.

Practical tips:

Use ice-cold soda water and mix batter just until combined; overmixing activates gluten and yields a heavier coating.
Frying in small batches keeps oil temperature steady—use a thermometer and adjust heat as needed.
Drain on a wire rack, not paper towels, to keep bottoms from steaming and softening.
Reheat briefly in a 400°F (200°C) oven or air-fryer to restore crispness if serving later.

Best Pairings

Classic pairings: Steamed rice, quick cucumber kimchi (oi kimchi), or a simple sesame bok choy for contrast.
As a snack/appetizer: Serve on a platter with lime wedges, thinly sliced scallions, and extra sauce for dunking.
Comfort-style: Plate it with scallion pancakes and a cold beer for an informal spread.
Breakfast/brunch twist: Try alongside savory eggs for a playful brunch plate (inspired by other savory fried items like this savory chickpea and egg pairing).
Sauce variations: Offer a creamy sriracha mayo for dipping or a citrus-soy vinaigrette to brighten the palate.

Shelf Life & Storage

Room temperature: Best enjoyed immediately. Left at room temperature for serving, consume within 2 hours to avoid sogginess and food-safety concerns.
Refrigerator: Store in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven or air-fryer for 5–7 minutes before serving.
Freezer: You can freeze fried, un-glazed cauliflower in a single layer on a tray; once frozen, transfer to a sealed bag for up to 2 months. Reheat directly from frozen in a 425°F (220°C) oven for 12–15 minutes or until heated through and crisp.

Pro Tips & Tricks

Best cauliflower: Choose a firm, white head with tight florets—less moisture yields crisper results.
Batter texture: If the batter is too thin, it will slide off; too thick and it becomes doughy. Aim for a consistency that coats but still drips slowly.
Oil temperature cues: If oil smokes, reduce heat; if the coating browns too quickly while still raw inside, heat is too high. Do a test piece first.
Sauce balance: Because gochujang is salty and savory, taste the sauce before glazing—if it tastes too salty, add a tablespoon of honey or a splash more water to mellow it.
Health-conscious swap: Blot the fried florets briefly on paper, then finish in a hot oven to remove surface oil while maintaining crunch.

Creative Twists

Sesame-Citrus Gochujang: Add 1 tablespoon toasted sesame oil and a tablespoon of fresh orange juice to the sauce, finish with toasted sesame seeds for a bright, nutty finish.
Korean BBQ Smoky: Mix 1 tablespoon of Korean BBQ paste or a teaspoon smoked paprika into the sauce for deeper, smoky notes.
Gluten-free and extra-crisp: Swap the all-purpose flour for rice flour and use a mixture of cornstarch and potato starch to increase crispness. Fry temperature may need a slight raise (keep an eye on color).
Oven or air-fryer version: Toss battered florets lightly in oil spray and air-fry at 400°F (200°C) for 10–12 minutes, turning halfway; brush with sauce and air-fry 1–2 more minutes to set the glaze.

All Your Questions Answered

Q: Can I bake or air-fry this instead of deep-frying?
A: Yes. For an air-fryer, preheat to 400°F (200°C), cook 10–12 minutes in a single layer, flip halfway, then glaze and finish 1–2 minutes. Expect slightly different texture—crisp, but less oily.

Q: How do I stop the batter from falling off?
A: Make sure the cauliflower is dry and the batter is the right consistency. Fry at the correct temperature; too low and the batter sloughs off. A light dusting of flour on florets before battering can help adhesion.

Q: Is there a lower-sodium option?
A: Reduce or replace the soy sauce with a lower-sodium alternative and reduce the added kosher salt in the batter. Increase sweet components slightly if needed for balance.

Q: Can I make the sauce ahead?
A: Yes, make the sauce up to 2 days ahead and keep refrigerated. Warm gently before glazing the hot cauliflower.

Q: What’s the best way to re-crisp leftovers?
A: Use an oven or air-fryer (400°F / 200°C) for 5–10 minutes until heated and crisp; avoid microwaving, which makes them soggy.

Conclusion

Give this Korean Fried Cauliflower a try the next time you want impressive finger food that’s vegetarian-friendly but bold on flavor. If you’re looking for additional inspiration or variations on the theme, check out this take from CJ Eats for a different glaze approach and Kirbie’s thoughtful tweaks that emphasize balance and texture: CJ Eats’ Korean Fried Cauliflower recipe and Kirbie’s Korean Fried Cauliflower variation.

If you make it, I’d love to hear how you glazed yours, what pairings you served, and any creative twists you tried—share in the comments or tag your photos so we can build a community of crunchy, saucy cauliflower lovers.