There’s something irresistibly vibrant about Korean Fried Cauliflower that draws you in from the moment you catch a hint of its spiced aroma wafting through the kitchen. Imagine biting into golden, crispy florets that boast a satisfying crunch, only to reveal a tender heart bursting with flavor. While scrolling through food blogs, I stumbled upon this culinary treasure, and I just knew it was destined to become a staple in my home.
This dish redefines comfort food, elevating humble cauliflower to a whole new level. Whether you’re feeding a crowd or enjoying a cozy night in, this recipe strikes the perfect balance between ease and gourmet flair. With every bite, you’ll experience the harmony of savory and slight heat, thanks to a beautifully crafted sauce that clings lovingly to each piece. So, roll up your sleeves, gather your loved ones, and let’s get cooking! Trust me, this is one recipe that will make even fast-food lovers think twice about their next meal.
Why is Korean Fried Cauliflower a Must-Try?
Crispy, golden goodness: Each floret is fried to perfection, giving you a satisfying crunch that keeps you coming back for more.
Flavor explosion: With a mouthwatering sauce that harmonizes sweet, savory, and spicy notes, every bite is a taste sensation.
Easy to master: This recipe requires only a few basic skills and ingredients, making it accessible for anyone.
Versatile dish: Serve it as an appetizer, side, or even a main course, pleasing everyone from picky eaters to culinary adventurers.
Time-saving: With just over an hour from start to finish, it’s a quick and delicious alternative to takeout—perfect for busy nights.
Get ready to impress your family and friends with this delightful dish that will have them begging for seconds!
Korean Fried Cauliflower Ingredients
For the Cauliflower
• 2 pounds cauliflower – Choose fresh, firm cauliflower for the best texture and flavor.
• Canola or peanut oil – Use for frying; peanut oil adds a lovely nutty taste.
For the Batter
• 1/2 cup potato starch – Provides a light, crispy coating that’s simply heavenly.
• 10 tablespoons cake flour – Opt for cake flour for a tender texture; all-purpose flour can work but may be denser.
• 1 1/2 teaspoons baking soda – Ensures a light and airy batter that crisps beautifully.
• 1/2 teaspoon salt – Enhances the overall flavor of the batter.
• 1/8 teaspoon white pepper – Adds a subtle warmth; can be omitted if preferred.
• 3/4 cup water – Adjust for desired batter thickness; it should be smooth but not too runny.
• 1 teaspoon sesame oil – Infuses a rich, nutty flavor that complements the dish perfectly.
For the Sauce
• 2 tablespoons oil – A neutral oil like canola or vegetable works best for sautéing.
• 1 small shallot – Adds a sweet and mild onion flavor; can substitute with onion if necessary.
• 7 cloves garlic – Fresh garlic provides aromatic depth; feel free to adjust to taste.
• 3 dried red chili peppers (optional) – For those who love a spicy kick!
• 3 tablespoons soy sauce – A classic umami-rich ingredient that’s essential for the sauce.
• 2 tablespoons water – Helps to blend the sauce ingredients together.
• 2/3 cup mirin – Adds a lovely sweetness; can substitute with a mix of sugar and water if unavailable.
• 1 1/2 tablespoons rice vinegar – Provides a tangy contrast to the sweetness.
• 2 tablespoons light brown sugar – Enhances the sweetness and adds a rich flavor.
• 1 tablespoon gochujang – The star ingredient that offers a delightful heat and depth; a must for true Korean fried cauliflower!
• 1 tablespoon Dijon mustard – For an extra zing and complexity in the sauce.
Now, gather your ingredients and get ready to whip up a batch of Korean Fried Cauliflower that will not only tantalize your taste buds but also elevate your cooking game!
How to Make Korean Fried Cauliflower
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Prepare the Cauliflower: Start by washing and cutting the cauliflower into very large florets. Make sure to shake off any excess moisture to ensure an even coating.
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Mix the Batter: In a mixing bowl, whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Gradually add the water and sesame oil, mixing until smooth and lump-free.
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Heat the Oil: Get ready by heating 4-5 cups of oil in a deep pot to 325°F/163°C. This will create that perfectly crispy texture as the cauliflower fries.
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Coat and Fry: Dip the cauliflower florets into the batter a few pieces at a time, making sure they’re well-coated. Carefully drop them into the hot oil, frying in batches of 3-4 for about 2-3 minutes, or until golden brown. Drain on a cooling rack over a sheet pan.
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Sauté Aromatics: In a saucepan over medium-low heat, add 2 tablespoons of vegetable oil. Then toss in the shallot, garlic, and chili peppers (if using). Cook for 3-4 minutes, stirring often, until the shallots turn translucent and fragrant.
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Make the Sauce: Add the soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard into the saucepan. Stir well and let it simmer for 4-5 minutes. Once done, remove from heat and cover to keep warm.
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Double Fry for Crunchiness: For that extra crunch, bring the oil temperature back to 325°F/163°C. Fry the cauliflower again in batches for another 1-2 minutes until crispy and golden. Drain on a cooling rack once again.
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Combine and Serve: In a large mixing bowl, add the fried cauliflower and pour the sauce over the top. Toss gently until each piece is well-coated, then serve warm.
Optional: Garnish with sesame seeds for an extra touch of flavor and crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Korean Fried Cauliflower are perfect for meal prep enthusiasts! You can prepare the batter and coat the cauliflower florets up to 24 hours in advance by storing them in an airtight container in the refrigerator to maintain freshness. Additionally, you can make the sauce ahead of time, refrigerating it for up to 3 days; just give it a quick stir before using it. When you’re ready to serve, simply heat the oil and fry the prepped cauliflower florets in batches until they reach that signature crispy texture. With these make-ahead options, you can enjoy delicious, restaurant-quality results with minimal effort on a busy weeknight!
What to Serve with Korean Fried Cauliflower?
Elevate your dining experience with delightful accompaniments that perfectly balance flavors and textures. Your taste buds are in for a treat!
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Steaming Jasmine Rice: Light and fluffy rice provides a neutral base that soaks up the savory sauce beautifully, balancing the dish’s richness.
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Crispy Asian Slaw: The crunch of cabbage and carrots tossed with a sesame dressing adds a refreshing bite that contrasts wonderfully with the cauliflower’s crunch.
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Garlic Soy Noodles: These noodles, flavored with a savory garlic soy sauce, create a harmonious pairing that complements the cauliflower’s spicy kick incredibly well.
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Sweet Potatoes: Roasted or mashed sweet potatoes offer a touch of natural sweetness that beautifully balances the savory and tangy notes of the sauce.
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Pickled Vegetables: Tangy pickles or kimchi add an extra zing and a delightful contrast to the rich flavors, enhancing the overall tasting experience.
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Chilled Sparkling Water: Refreshing and crisp, sparkling water served with a slice of lime is a perfect palate cleanser between bites, making each mouthful of cauliflower as exciting as the last.
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Mango Sorbet: For dessert, this light and fruity sorbet provides a sweet, creamy finish to your meal, harmonizing wonderfully with the spicy and savory notes from earlier.
Korean Fried Cauliflower Variations
Add your own twist to this delectable dish and explore new flavors that will keep your taste buds dancing!
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Gluten-Free: Substitute cake flour with a gluten-free blend and ensure potato starch is certified gluten-free for a crispy finish.
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Spicy Kick: Add more dried red chili peppers or a dash of sriracha to the sauce for heat that’s just right for spice lovers.
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Extra Crunchy: Mixed chopped nuts like almonds or peanuts in the batter for a delightful crunch in every bite.
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Savory Twist: Incorporate finely chopped green onions or scallions into the batter for added flavor and a pop of color.
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Vegetarian-Friendly: Replace the soy sauce with tamari for a gluten-free, vegetarian alternative that maintains umami goodness.
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Citrusy Lift: Drizzle a bit of fresh lemon or lime juice over the finished dish to brighten the flavor profile and add a zing!
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Herbaceous Flavor: Mix in freshly chopped herbs, like cilantro or parsley, into the sauce for an aromatic enhancement that elevates the dish.
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Creamy Variation: Add a splash of coconut milk into the batter to create a subtly sweet and creamy coating that pairs beautifully with the crunchy cauliflower.
Expert Tips for Korean Fried Cauliflower
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Choose Fresh Cauliflower: Make sure to select firm and vibrant cauliflower; wilted or soft florets will not have the best texture for frying.
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Consistent Oil Temperature: Keep an eye on the oil temperature while frying. If it’s too low, the cauliflower will absorb excess oil; too high, and the batter may burn.
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Double Fry for Extra Crispiness: The secret to extra crunchy cauliflower is the double frying technique. This method locks in flavor and gives that irresistible crunch.
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Adjust the Sauce: Feel free to tweak the sauce ingredients to match your taste! Adding more gochujang can increase the heat, while a bit more brown sugar can enhance sweetness.
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Avoid Overcrowding the Pot: Fry the cauliflower in small batches. Overcrowding lowers the oil temperature and results in soggy cauliflower instead of crispy Korean Fried Cauliflower.
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Keep It Warm: Cover the sauce once cooked to retain heat, and serve the dish immediately after tossing with the sauce for the best experience.
Storage Tips for Korean Fried Cauliflower
Room Temperature: Enjoy your Korean Fried Cauliflower fresh for the best taste. If left out, consume within 2 hours to ensure food safety.
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for maximum crispiness.
Freezer: For longer storage, freeze the cooled fried cauliflower in a single layer, then transfer to a freezer-safe bag. It lasts up to 2 months.
Reheating: When ready to enjoy, reheat in the oven at 375°F (190°C) for about 10-15 minutes to restore its crunchiness and flavor.
Korean Fried Cauliflower Recipe FAQs
What kind of cauliflower should I choose for this recipe?
Absolutely! When selecting cauliflower, look for fresh, firm heads without any dark spots. The florets should be tightly packed and vibrant in color. This ensures that your fried cauliflower will have the best texture and flavor.
How should I store leftover Korean Fried Cauliflower?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture when reheating, place it in the oven at 375°F (190°C) for about 10-15 minutes to bring back its desirable crispiness.
Can I freeze Korean Fried Cauliflower?
Yes, you can! For longer storage, let the fried cauliflower cool completely, then lay it out in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag where it can last for up to 2 months. When ready to eat, reheat in the oven for about 15-20 minutes until heated through and crispy.
Why is my batter sometimes not sticking to the cauliflower?
If your batter is slipping off the florets, ensure that the cauliflower is adequately dried after washing. Excess moisture can prevent the batter from adhering properly. Additionally, make sure you coat the cauliflower evenly and fully immerse it in the batter.
Are there any allergy considerations for this recipe?
Very! This recipe contains common allergens like wheat (from cake flour) and soy (from soy sauce). If you’re cooking for someone with allergies, consider using gluten-free flour options and substituting the soy sauce with coconut aminos or a gluten-free soy sauce alternative. Always double-check labels to ensure all ingredients are safe for those with dietary restrictions.
Can I make this recipe ahead of time?
Certainly! You can prepare the batter and pre-cut the cauliflower ahead of time. Store the batter in the refrigerator for up to 1 day and make sure the cauliflower is in a sealed container. When you’re ready to fry, just combine them and follow the cooking instructions!
Crispy Korean Fried Cauliflower That Will Wow Your Taste Buds
Ingredients
Equipment
Method
- Prepare the Cauliflower: Wash and cut the cauliflower into very large florets, shaking off excess moisture.
- Mix the Batter: Whisk together potato starch, cake flour, baking soda, salt, and white pepper. Gradually add water and sesame oil, mixing until smooth.
- Heat the Oil: Heat 4-5 cups of oil to 325°F/163°C in a deep pot.
- Coat and Fry: Dip florets into the batter and fry in batches for 2-3 minutes until golden brown. Drain on a cooling rack.
- Sauté Aromatics: In a saucepan over medium-low heat, add oil, shallot, garlic, and chili peppers. Cook until shallots are translucent.
- Make the Sauce: Add soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard to the saucepan. Simmer for 4-5 minutes and then keep warm.
- Double Fry for Crunchiness: Bring oil back to temperature and fry cauliflower again for 1-2 minutes until crispy. Drain once more.
- Combine and Serve: In a large bowl, add fried cauliflower and toss with sauce until well-coated. Serve warm.
