Korean Fried Cauliflower

5 from 20 votes

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.

Prep Time20

Cook Time15

Course: Side Dish

Cuisine: Korean

Servings:

Author: Chris Joe

Ingredients

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 1/2 cup ice cold soda water you may need to adjust achieve a batter slightly looser than pancake batter

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

Instructions

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!

Notes

Choose the Right Cauliflower: Select a fresh cauliflower with tight, compact florets. Avoid cauliflower with brown spots or signs of wilting.

Cut Uniformly: Cut the cauliflower into bite-sized florets that are roughly the same size. This ensures even cooking and uniform crispiness.

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. This is similar to my Roasted Cauliflower recipe – try this method if you don’t prefer frying!

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.

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.

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.

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.

Nutrition