Korean Fried Cauliflower
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Korean Fried Cauliflower is my play on the popular Korean Fried Chicken! After developing this recipe, I don’t think I’ll make cauliflower any other way — the cauliflower is battered and fried until super crispy, then coated in a sweet and spicy gochujang sauce!
Watch the Korean Fried Cauliflower Recipe Video!
A Note from CJ
Your new favorite KFC – Korean Fried Cauliflower!
I came up with this recipe because I’m always getting requests for vegetarian recipes – this Korean Fried Cauliflower is battered, fried, and coated in the same sauce just like Korean Fried Chicken! It’s honestly so good, you don’t even miss the chicken!
If you love Korean flavors, try Gochujang Wings, Spicy Pork Bulgogi, Kimchi Fried Rice, Korean Cucumber Salad, Gochujang Honey Wings, Spicy Gochujang Noodles, Soy Garlic Wings and Korean Braised Tofu!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- cauliflower – I recommend avoiding pre-cut cauliflower and cut them yourself into bite-sized pieces that are roughly the same size (for even cooking).
- cornstarch, all-purpose flour, baking powder – this is the combination of starches I use for the crispiest batter (like my Baked Chicken Wings). When mixed with the flour, the cornstarch makes the flour coating crispier, while the baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating.
- unflavored/unsweetened soda water – this is a trick I use for Korean Fried Chicken – the carbonation bubbles expand when fried in hot oil, which leaves tiny holes in the batter (allowing for more air) and makes it crunchier!
- gochujang and gochugaru – these are a Korean pepper paste and Korean red pepper flakes – both used to make the sauce. They’re spicy, so if you are sensitive to heat, I recommend halving the amounts.
How to Make Korean Fried Cauliflower
Batter and Fry The Cauliflower – Cut the cauliflower into bite-size florets and set them aside. In a large bowl, whisk together the cornstarch, flour, baking powder, salt, pepper, garlic powder, onion powder, and soda water until you have a smooth batter that’s slightly looser than pancake batter. Keep the batter over ice or add some ice cubes to keep it very cold. Add the cauliflower and use your hands to coat each piece thoroughly. Heat neutral oil in a deep pot to 375°F, then fry the florets one at a time, letting excess batter drip off before they go in. Cook for 5–6 minutes until golden and crisp, keeping the oil above 350°F by frying in small batches. Drain on a wire rack and immediately season with salt.
Make the Sauce and Toss The Cauliflower – For the sauce, simmer soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water in a small saucepan until thickened and glossy. Brush the spicy-sweet sauce over the fried cauliflower, finish with scallions and sesame seeds, and enjoy while they’re hot and crispy!
My Pro Tip
CJ’s Recipe Tips
Dry cauliflower: 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. This is similar to my Roasted Cauliflower recipe – try this method if you don’t prefer frying!
Chill the batter: Add ice cubes to the batter to get it extra cold or refrigerate the batter for about 15-30 minutes. This allows the starches to hydrate and the batter to thicken, resulting in a crispier texture.
Frying tips – 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. Avoid overcrowding the fryer. Fry the cauliflower in batches to maintain the oil’s temperature and allow each piece to cook evenly.
Storage and Reheating – Store any leftover Korean Fried Cauliflower in an airtight container in the refrigerator for up to 3-4 days. The cauliflower will soften as it sits in the refrigerator – this is normal but why I don’t recommend making it ahead of time. Reheat until warmed through in the microwave.
If you tried this Korean Fried Cauliflower or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Fried Cauliflower (VIDEO)
Ingredients
- 1 head cauliflower, about 2 pounds, cut to 2" bite sized pieces
Wet Batter
- 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, you may need to adjust achieve a batter slightly looser than pancake batter
- 1 quart neutral oil for frying, vegetable, peanut, avocado oil
Sauce
Garnish
- 1 tsp sesame seeds
Instructions
- Cut cauliflower into bite sized florets and set on a tray.
- In a large bowl, mix together the cornstarch, flour, baking powder, salt, pepper, garlic powder, onion powder, and soda water until smooth. The consistency should be slightly looser than pancake batter. Throw in 2 cups of ice cubes or put the batter over a bowl of ice to keep it cold.
- Add the cauliflower pieces into the batter. Mix well with your hands until the batter fully coats the cauliflower.
- Add the neutral oil to a bottomed pot or dutch oven over medium high heat until the oil reaches 375°F. 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 immediately sprinkle the cauliflower with salt.
- In a small saucepan, add soy sauce, sugar, honey, gochujang, gochugaru, rice vinegar, and water and mix over medium heat until bubbling and thickened. Brush the sauce onto the fried cauliflower and season with scallions and sesame seeds. Enjoy!
Video
Notes
- cauliflower – I recommend avoiding pre-cut cauliflower and cut them yourself into bite-sized pieces that are roughly the same size (for even cooking).
- cornstarch, all-purpose flour, baking powder – this is the combination of starches I use for the crispiest batter (like my Baked Chicken Wings). When mixed with the flour, the cornstarch makes the flour coating crispier, while the baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating.
- unflavored/unsweetened soda water – this is a trick I use for Korean Fried Chicken – the carbonation bubbles expand when fried in hot oil, which leaves tiny holes in the batter (allowing for more air) and makes it crunchier!
- gochujang and gochugaru – these are a Korean pepper paste and Korean red pepper flakes – both used to make the sauce. They’re spicy, so if you are sensitive to heat, I recommend halving the amounts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Korean Fried Cauliflower recipe was originally published in October 2023, and updated in December 2025.
Fantastic can wait to get more recipes.There simple and delicious!
Thank you Minda!
Making vegetables more delicious!
Yum yum yum!
@letsbefrankph
I’ve tried so many of your recipe. This one is a great side dish it anju. Make lots cuz they’ll go quick!
I absolutely love this recipe! A favorite of my family.
@lareynanoemi
An amazing alternative for my vegetarian friends.
@casey._.s
My fiancé loves making chicken wings when guests come to our house so this is an AMAZING alternative for my friends who are vegetarian. So yummy!
@casey._.s