Korean Fried Cauliflower Recipe

Prepare cauliflower

Wash and trim a 1 lb head of cauliflower, cutting into uniform bite-sized florets (about 1-1.5 inch). Pat dry with paper towels; removing surface moisture helps batter adhere.

Make the batter

In a medium bowl whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tsp salt, and 1 tsp black pepper. Add 1 beaten egg and 3 tbs cold water and whisk until smooth — batter should be slightly thick but pourable. If too thick, add up to 1 tbs more cold water.

Heat oil

Pour about 1 cup vegetable oil into a medium skillet or shallow pot (enough for 1-1.5 in of oil). Heat over medium-high until oil registers 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Fry cauliflower

Working in batches (do not overcrowd), dip florets into the batter to coat, letting excess drip off, and carefully lower into hot oil. Fry until golden and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Maintain oil temperature between 325–350°F by adjusting heat.

Combine sauce ingredients

While frying, whisk together 3 tbs gochujang, 1 tbs soy sauce, 1 tsp rice vinegar, 2 tbs honey, 1 tsp sesame oil, 1 tsp minced garlic, 1 tsp grated ginger, and 1 tbs water in a small bowl until smooth.

Thicken sauce

Heat a small nonstick skillet or saucepan over low heat. Add the gochujang mixture and bring to a gentle simmer. Stir in 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) and simmer 30–60 seconds until sauce thickens and becomes glossy. Remove from heat and taste; adjust sweetness or acidity with another 1/2 tsp honey or 1/4 tsp rice vinegar if desired.

Coat cauliflower

Place the fried cauliflower in a large mixing bowl. Pour the warm gochujang sauce over the cauliflower and gently toss with tongs or two spoons until all pieces are evenly coated. Work quickly so the cauliflower remains crisp.

Transfer the sauced cauliflower to a serving platter. Sprinkle 1 tbs toasted sesame seeds and 2 tbs thinly sliced scallions over the top. If using, drizzle 1/2 tsp sesame oil for aroma and serve with lime wedges on the side for a bright squeeze.

Serve immediately so the cauliflower stays crispy. Leftovers can be refrigerated for up to 2 days and reheated in a hot oven (400°F / 200°C) for 8–10 minutes to re-crisp; sauce may be slightly absorbed.