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By Chris Joe
5 from 11 votes
Oct 22, 2023
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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.
Give this cauliflower recipe a try and I guarantee you will love it!
Watch the Korean Fried Cauliflower Recipe Video Below!
Ingredients for Korean Fried Cauliflower
This Korean Fried Cauliflower recipe is turned out incredible! The cauliflower turned out shatteringly crispy and the sauce is perfection. Here is what you’ll need for the recipe:
- 1head cauliflowerabout 2 pounds, cut to bite sized pieces
- 1quartneutral oil for fryingvegetable, peanut, avocado oil
- Wet Batter
- 1cupcornstarch
- 1cupall-purpose flour
- 1teaspoonbaking powder
- 1tablespoonkosher salt
- 1tablespoonwhite pepper10g
- 1teaspoongarlic powder
- 1teaspoononion powder
- 1cupice cold soda water
- Sauce
What type of oil should I use for frying?
I always recommend using a neutral oil for frying. This is an oil that has a high smoke point but doesn’t have a lot of flavor which will then affect the taste of the food. Here are some good examples of neutral oil that are great for frying:
- Avocado Oil
- Canola Oil
- Vegetable Oil
Tips for Korean Fried Cauliflower:
- 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.
- 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.
If you liked this Korean Fried Cauliflower recipe, check out some of the most popular recipes on the blog! Please consider leaving a review and letting me know your thoughts about the recipe. It really helps out the blog!
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5 from 11 votes
Korean Fried Cauliflower
By: Chris Joe
Servings: 4
Prep: 20 minutes mins
Cook: 15 minutes mins
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.
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 cup ice cold soda 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!
Additional Info
Course: Side Dish
Cuisine: Korean
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!
