I still remember the first time I made this Korean Fried Cauliflower Recipe and how amazed I was at just how crunchy and flavorful it turned out. After a few tries in my own kitchen, I finally nailed the balance between crispy coating and that sweet, garlicky Korean-style glaze.
Everyone at home kept reaching for more, and the dish disappeared in minutes. It’s one of those recipes that looks impressive but is surprisingly simple to make.
If you enjoy bold flavors and crunchy bites, this one will quickly become your favorite too. You can also enjoy similar savory flavors with Balsamic Soy Roasted Garlic Mushrooms Recipe for a different twist on vegetables.
Ingredients
Let’s start with fresh, quality ingredients since they play a big role in getting the right texture and flavor. Using fresh cauliflower and proper frying oil makes a big difference in crispiness. For a sweet finish to a meal, this pairs well with The Best Spanish Flan Recipe as a dessert to end your cooking session.
• 2 pounds cauliflower florets – Cut into medium, palm-sized pieces so they stay firm inside while frying. Avoid overly small pieces since they soften too quickly.
• Canola or peanut oil for frying – High smoke point oils work best and keep flavors clean.
For the batter:
• 1/2 cup potato starch – Gives that signature crisp, light crunch to the coating.
• 10 tablespoons cake flour – Lighter than regular flour, helping create an airy crust.
• 1 1/2 teaspoons baking soda – Adds puffiness and lightness to the batter.
• 1/2 teaspoon salt – Enhances the overall taste.
• 1/8 teaspoon white pepper – Adds gentle heat without dark specks.
• 3/4 cup water – Combines the batter ingredients smoothly.
• 1 teaspoon sesame oil – Adds subtle nutty aroma.
For the soy garlic glaze:
• 2 tablespoons cooking oil – Used to sauté aromatics for the sauce.
• 1 small shallot, minced – Adds mild sweetness and depth.
• 7 garlic cloves, minced – Key for bold flavor.
• 3 dried red chilies (optional) – Adds heat if you enjoy spice.
• 3 tablespoons soy sauce – Main savory component.
• 2 tablespoons water – Adjusts sauce consistency.
• 2/3 cup mirin – Adds sweetness and shine.
• 1 1/2 tablespoons rice vinegar – Balances sweetness with acidity.
• 2 tablespoons light brown sugar – Enhances glaze richness.
• 1 tablespoon gochujang – Adds Korean chili flavor.
• 1 tablespoon Dijon mustard – Adds subtle tangy sharpness.
Note: The above quantities comfortably serve about 6 people.
Variations
This recipe is flexible and easy to customize depending on taste or dietary needs.
• Swap brown sugar with coconut sugar or monk fruit sweetener for a lower-sugar version.
• Add extra gochujang or chili flakes if you like a spicier kick.
• Toss in sesame seeds or chopped scallions for extra flavor and presentation.
• Use gluten-free flour blends instead of cake flour for gluten sensitivity.
• Try air frying instead of deep frying for a lighter alternative.
Cooking Time
Here’s how long the recipe takes overall:
• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 20 minutes
Equipment You Need
Having the right tools makes cooking smoother and safer.
• Deep pot or fryer — Needed to fry cauliflower evenly.
• Cooking thermometer — Helps maintain correct oil temperature.
• Mixing bowls — Used for batter and tossing cauliflower.
• Whisk — Ensures smooth batter consistency.
• Cooling rack — Keeps fried pieces crispy while draining excess oil.
How to Make Korean Fried Cauliflower Recipe?
This recipe involves simple steps, but careful frying gives the best results. Take your time during frying for maximum crunch. The glaze comes together quickly and coats beautifully. Follow the steps below for the best texture and flavor.
Prepare the Cauliflower
Wash and dry cauliflower well before cutting into bite-sized florets. Removing moisture helps batter stick better and prevents oil splattering. Keep pieces medium-sized for best texture.
Make the Batter
Combine dry ingredients first, then whisk in water and sesame oil until smooth. The batter should be thick enough to coat but still drip slightly. Avoid overmixing to keep it light.
First Fry
Heat oil to medium-high temperature and fry battered florets in batches. Fry until lightly golden, not fully crisp yet. This step cooks the inside and sets the coating.
Make the Sauce
Cook shallots, garlic, and chilies until fragrant. Add soy sauce, mirin, vinegar, sugar, mustard, and gochujang, then simmer briefly until glossy and balanced in flavor.
Second Fry and Toss
Return cauliflower to hot oil for a second fry until deep golden and crisp. Drain excess oil, then toss quickly in warm sauce so every piece gets evenly coated.
Additional Tips for Making This Recipe Better
After making this recipe several times, here are tricks that really improved my results:
• I always dry cauliflower thoroughly before battering to avoid sogginess.
• Double frying makes a huge difference, so I never skip it.
• I keep oil temperature steady so coating stays crisp, not greasy.
• Letting fried pieces rest briefly between frying improves crunch.
• I taste and adjust the sauce each time to match my spice preference.
How to Serve Korean Fried Cauliflower Recipe?
Serve the cauliflower immediately while hot and crispy. Garnish with sesame seeds, chopped scallions, or thin chili slices for a restaurant-style finish. It pairs wonderfully with steamed rice, noodles, or even as a party appetizer with dipping sauce.
Nutritional Information
Approximate values per serving:
• Calories: 308 kcal
• Protein: 6 g
• Carbohydrates: 45 g
• Fat: 13 g
Make Ahead and Storage
Proper storage helps maintain flavor and texture for later enjoyment.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Crispiness reduces over time, so it’s best enjoyed fresh.
Freezing
You can freeze fried cauliflower pieces, though texture may soften slightly. Freeze in a single layer first before storing in bags.
Reheating
Reheat in an oven or air fryer at high heat for several minutes to bring back crispiness. Avoid microwaving since it softens the coating.
Why You’ll Love This Recipe?
This dish stands out for many reasons and quickly becomes a favorite.
• Crispy texture lasts even after sauce coating thanks to double frying.
• Sweet, tangy, garlicky glaze makes each bite addictive.
• Plant-based and satisfying, perfect for vegetarian meals.
• Great for parties, snacks, or dinner side dishes.
• Easy to customize spice and sweetness levels.
Once you make this crispy Korean Fried Cauliflower at home, it’s hard to go back to regular fried snacks. It’s crunchy, flavorful, and surprisingly fun to cook. Give it a try and watch it disappear from the table in minutes!
Korean Fried Cauliflower Recipe
Ingredients
Method
- Wash and dry cauliflower well before cutting into bite-sized florets. Removing moisture helps batter stick better and prevents oil splattering. Keep pieces medium-sized for best texture.
- Combine dry ingredients first, then whisk in water and sesame oil until smooth. The batter should be thick enough to coat but still drip slightly. Avoid overmixing to keep it light.
- Heat oil to medium-high temperature and fry battered florets in batches. Fry until lightly golden, not fully crisp yet. This step cooks the inside and sets the coating.
- Cook shallots, garlic, and chilies until fragrant. Add soy sauce, mirin, vinegar, sugar, mustard, and gochujang, then simmer briefly until glossy and balanced in flavor.
- Return cauliflower to hot oil for a second fry until deep golden and crisp. Drain excess oil, then toss quickly in warm sauce so every piece gets evenly coated.
Notes
- I always dry cauliflower thoroughly before battering to avoid sogginess.
- Double frying makes a huge difference, so I never skip it.
- I keep oil temperature steady so coating stays crisp, not greasy.
- Letting fried pieces rest briefly between frying improves crunch.
- I taste and adjust the sauce each time to match my spice preference.
