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Korean Fried Cauliflower Recipe
Ash Tyrrell

Korean Fried Cauliflower Recipe

I still remember the first time I made this Korean Fried Cauliflower 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.
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Total Time 1 hour 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.