Korean Fried Cauliflower Recipe
Recipe information
Make Korean Fried Cauliflower in just 45m. Crispy Cauliflower Tossed with Sweet and Spicy Sauce, Toasted Sesame Seeds and Green Onion
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Ingredients
Cauliflower & Prep
Batter & Frying
Sweet-Spicy Sauce
Garnish & Finish
Cauliflower & Prep
1. Prep the cauliflower
Remove outer leaves and core from the cauliflower and cut into bite-sized florets (about 1–1.5 inch pieces). Pat florets dry with paper towels or a clean kitchen towel to remove surface moisture — dry florets fry crisper.
2. Season
Place the florets in a large bowl and toss with 1 tsp salt and 1/2 tsp black pepper to lightly season before battering.
Batter & Frying
3. Make the batter
In a medium bowl whisk together 0.5 cup all-purpose flour, 0.5 cup cornstarch and 0.5 tsp baking powder. In a separate small bowl whisk the egg with 0.75 cup cold water, then pour the egg-water into the dry mixture and stir until just combined — the batter should be slightly thick but still pourable; a few lumps are fine. Let batter rest 5 minutes while you heat oil.
4. Heat the oil
Pour 4 cups vegetable oil into a deep, heavy-bottomed pot or deep skillet to a depth of about 2–3 inches. Heat over medium-high until a thermometer reads 325–350°F (160–175°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and float up slowly.
5. Fry the cauliflower — first fry
Working in small batches (to avoid crowding), dip florets into the batter to coat completely, letting excess drip off, and gently lower into the hot oil. Fry the first batch for 2.5–3 minutes until the batter sets and is pale golden. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain. Repeat until all florets are lightly fried. (Keep the oil temperature steady; reduce heat slightly if it browns too quickly.)
6. Fry the cauliflower — second fry for extra crispness
Increase the oil temperature to 375°F (190°C). Fry the par-fried florets in batches 1–2 minutes until deep golden and crisp. Drain on the wire rack. Double-frying gives a very crunchy exterior that holds sauce well.
Sweet-Spicy Sauce
7. Prepare sauce
In a small bowl combine 2 tbs gochujang, 2 tbs honey, 1 tbs soy sauce, 1 tbs rice vinegar, 1 tbs brown sugar, 1 tsp sesame oil and 2 tbs water; mix until smooth. In another tiny bowl stir 1 tsp cornstarch with 1 tbs cold water to make a slurry and set aside.
8. Cook sauce
Heat a wide skillet or wok over medium heat and add 1 tsp neutral oil if pan is dry. Add 2 minced garlic cloves and 1 tsp grated ginger and sauté 20–30 seconds until fragrant (do not burn). Pour in the gochujang mixture and bring to a gentle simmer, stirring to combine. Stir in the cornstarch slurry and simmer 30–60 seconds until the sauce thickens to a glossy, clingy glaze. Remove from heat.
Garnish & Finish
9. Toss cauliflower in sauce
Working quickly while the cauliflower is hot, add 1–2 cups of the fried florets to the skillet with the sauce (or pour the sauce over florets in a large bowl) and toss gently to coat evenly. Add additional florets in batches until all are glazed, stirring carefully to avoid breaking pieces. If the sauce is too thick, add up to 1 tbs warm water to loosen slightly.
10. Plate and garnish
Transfer glazed cauliflower to a serving plate. Sprinkle with 1 tbs toasted sesame seeds and sliced green onions (from 2 stalks). Serve immediately with lime wedges (from 1 lime) on the side for squeezing over, which brightens the flavor.
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