Korean Fried Cauliflower

5 from 13 votes
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Korean Fried Cauliflower is a play on the ever so popular Korean Fried Chicken! After making this recipe, I don’t think I’ll make cauliflower any other way! The wet batter creates a shatteringly crispy exterior that coats the meaty cauliflower and it’s all generously coated in a sweet, spicy, gochujang sauce!

Korean Fried Cauliflower plated in a bowl

Watch the Korean Fried Cauliflower Recipe Video Below!

Ingredients for Korean Fried Cauliflower

This Korean Fried Cauliflower recipe is turned out incredible! The cauliflower turned out shatteringly crispy and the sauce is perfection. Here is what you’ll need for the recipe:

  • 1 head cauliflower about 2 pounds, cut to bite sized pieces
  • 1 quart neutral oil for frying vegetable, peanut, avocado oil
  • Wet 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 cup ice cold soda water
  • 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

What type of oil should I use for frying?

I always recommend using a neutral oil for frying. This is an oil that has a high smoke point but doesn’t have a lot of flavor which will then affect the taste of the food. Here are some good examples of neutral oil that are great for frying:

  • Avocado Oil
  • Canola Oil
  • Vegetable Oil

Tips for Korean Fried Cauliflower:

  1. Choose the Right Cauliflower: Select a fresh cauliflower with tight, compact florets. Avoid cauliflower with brown spots or signs of wilting.
  2. Cut Uniformly: Cut the cauliflower into bite-sized florets that are roughly the same size. This ensures even cooking and uniform crispiness.
  3. Prep and Dry Thoroughly: After cutting, pat the cauliflower florets dry with a paper towel or clean kitchen towel. Moisture can lead to soggy batter, so it’s essential to remove excess water.
  4. Wet Batter Matters: Prepare a crispy batter by combining all-purpose flour, cornstarch, a pinch of salt, and cold sparkling water or club soda. The carbonation in the liquid helps create a lighter and crisper coating.
  5. Chill the Batter: Add ice cubes to the batter to get it extra cold. Alternatively, you can let the batter rest in the refrigerator for about 15-30 minutes. This allows the starches to hydrate and the batter to thicken, resulting in a crispier texture.
  6. Fry at the Right Temperature: Heat your oil to around 375°F (190°C). Use a deep-fry thermometer to ensure accuracy. Frying at the right temperature prevents the cauliflower from becoming greasy.
  7. Fry in Batches: Avoid overcrowding the fryer. Fry the cauliflower in batches to maintain the oil’s temperature and allow each piece to cook evenly.

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5 from 13 votes

Korean Fried Cauliflower

Servings: 4
Prep: 20 minutes
Cook: 15 minutes
Korean Fried Cauliflower plated in a bowl
Korean Fried Cauliflower is a play on the ever so popular Korean Fried Chicken! After making this recipe, I don't think I'll make cauliflower any other way. The wet batter creates a shatteringly crispy exterior that coats the meaty cauliflower and it's all generously coated in a sweet, spicy, gochujang sauce.


  • 1 head cauliflower, about 2 pounds, cut to bite sized pieces
  • 1 quart neutral oil for frying, vegetable, peanut, avocado oil

Wet Batter


  • 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


  • Cut cauliflower into bite sized florets and set on a tray.
  • Mix together the wet batter ingredients until smooth. The consistency should be slightly looser than pancake batter.
  • Add the cauliflower pieces into the batter. Mix well with your hands until the batter fully coats the cauliflower.
  • Working one piece at a time, carefully take the cauliflower pieces and allow the excess batter to drip off before adding to the oil. Fry at 375F for 5-6 minutes until crispy and golden brown, maintaining an oil temperature of at least 350F (fry in smaller batches if the oil temperature is too low). Drain on a wire rack to allow excess oil to drip off and season with salt
  • In a small saucepan, add the sauce ingredients and mix over medium heat until bubbling and thickened. Brush the sauce onto the fried cauliflower and season with scallions and sesame seeds. Enjoy!


Calories: 341kcalCarbohydrates: 78gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 3494mgPotassium: 166mgFiber: 2gSugar: 19gVitamin A: 312IUVitamin C: 2mgCalcium: 84mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Korean
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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Recipe Rating


  1. 5 stars
    Luckily I had all the ingredients to make this recipe. It tasted better than I thought it would since cauliflower is bland. I’m glad that I have it try. Would love to see an air fryer version of this. Anyway, I recommend making this recipe.

  2. 5 stars
    Would you have known to add ice cold soda water to a cauliflower recipe…?? …. Me neither. I don’t know what it does to the cauliflower but it is out of this world. CJ Eats…. you’ve outdone yourself yet again! YUM.

  3. 5 stars
    Your korean cauliflower recipe is SO DAMN GOOD!! The crispness and taste just on balance. I’m so happy when you posted this recipe since I’ve tried other recipes online and just not good.