The first time I made Korean Fried Cauliflower, I had no idea I was about to unlock a whole new level of plant-based indulgence. As the cauliflower florets crisped up in the hot oil, the intoxicating scent of garlic and soy filled my kitchen, and my taste buds stirred with anticipation. This vegan twist on Korean Fried Chicken is not just guilt-free; it’s a celebration of flavor that everyone—whether veggie lover or devoted carnivore—will adore.
Imagine biting into golden, crunchy bites of cauliflower, coated in a glossy soy garlic glaze that balances sweetness, heat, and umami in every mouthful. This dish is perfect for a cozy night in or as the star of your next gathering, proving that comfort food doesn’t have to come with a side of guilt. With minimal prep time and maximum flavor, this Korean Fried Cauliflower will quickly become your new favorite recipe, and trust me, you won’t miss the meat at all!
Why Is Korean Fried Cauliflower a Must-Try?
Irresistible Flavor: Each bite of Korean Fried Cauliflower is a delightful explosion of flavors—savory, sweet, and subtly spicy—all thanks to the luscious soy garlic glaze.
Health-Conscious Indulgence: A great alternative to traditional fried chicken, this dish is 100% vegan, making it a guilt-free choice that doesn’t compromise on taste.
Crowd-Pleasing Appeal: Perfect for everyone at the table, this recipe will impress both veggie enthusiasts and meat lovers alike.
Quick and Easy: With simple ingredients and straightforward steps, you can whip this up in no time—ideal for busy weeknights or spontaneous dinner parties!
Versatile Options: Feel free to substitute cauliflower with veggies like broccoli or Brussels sprouts to explore different flavors. For more decadent bites, serve it alongside steamed rice and a cucumber salad!
Korean Fried Cauliflower Ingredients
• Elevate your cooking game with these vibrant components!
For the Cauliflower
• Cauliflower – The star of the dish; select 2 pounds or about 1 large head for hearty bites.
• Canola or Peanut Oil – Essential for crispy frying; any neutral oil works in a pinch.
For the Batter
• Potato Starch – Guarantees maximum crispiness; corn starch can work as a substitute.
• Cake Flour – Provides a light, airy texture; all-purpose flour is an acceptable alternative.
• Baking Soda – Helps create a light batter for your Korean Fried Cauliflower.
• Salt – Enhances the overall flavor in both the batter and the glaze.
• White Pepper – Adds a subtle spice; black pepper can be used if preferred.
• Water – Hydrates the batter; adjust for your desired thickness.
• Sesame Oil – Infuses rich flavor into the batter; it’s optional but highly recommended.
For the Soy Garlic Glaze
• Shallot – Adds aromatic depth to the sauce; feel free to swap with onion if needed.
• Garlic – Provides the essential flavor in the soy garlic glaze — a must-have!
• Dried Red Chili Peppers – Use for added heat; omit if you prefer a milder taste.
• Soy Sauce – The umami powerhouse that seasons the dish beautifully.
• Mirin – Brings sweetness and complex flavor; mix sugar and water for a substitute.
• Rice Vinegar – Balances out flavors in the sauce; apple cider vinegar is a solid alternative.
• Light Brown Sugar – Offers sweetness to the glaze; you can swap with white sugar if desired.
• Gochujang – Delivers spice and depth; for milder flavor, mix chili powder with sugar.
• Dijon Mustard – Adds a tangy note; regular mustard serves as a suitable replacement.
How to Make Korean Fried Cauliflower
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Prep Cauliflower: Cut the cauliflower into large florets, about the size of your palm, and shake off excess water to ensure the batter adheres well.
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Make Batter: In a mixing bowl, whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Gradually add water and sesame oil until the batter is smooth and thick.
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First Fry: Heat oil in a deep pot to 325°F/163°C. Carefully dip each cauliflower piece into the batter, then fry in batches for 2-3 minutes until golden brown. Drain on a cooling rack to keep them crisp.
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Make Soy Garlic Glaze: In a skillet, sauté the shallots and garlic (and optional chili peppers) until transparent. Add in the soy sauce, mirin, rice vinegar, brown sugar, gochujang, and Dijon mustard; let it simmer for 4-5 minutes to combine flavors.
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Second Fry: Reheat the oil to 325°F/163°C. Fry the cauliflower again for 1-2 minutes until they are extra crispy and golden.
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Toss and Serve: In a mixing bowl, add the fried cauliflower and the soy garlic glaze. Gently toss to coat all the pieces evenly. Serve hot and enjoy!
Optional: Garnish with sesame seeds for an extra touch of flavor and crunch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Prepare your Korean Fried Cauliflower ahead of time for a stress-free cooking experience on busy nights! You can cut the cauliflower into florets and store them in an airtight container in the fridge up to 3 days in advance. The batter can also be mixed ahead; simply whisk together the dry ingredients and cover it tightly in the fridge for up to 24 hours. When you’re ready to cook, just add water and sesame oil to the batter. For optimal crispiness, fry the cauliflower immediately after coating with batter, and then toss in the soy garlic glaze right before serving. With these simple steps, you’ll enjoy the same delicious, freshly made taste without the last-minute rush!
Korean Fried Cauliflower Variations
Ready to take your Korean Fried Cauliflower to the next level? Here are some delightful twists to suit your taste buds!
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Vegetable Swap: Replace cauliflower with broccoli or Brussels sprouts for a delightful crunch and different flavors. Experimenting with veggies keeps every bite exciting!
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Gluten-Free Option: Use gluten-free flour blends instead of cake flour and potato starch to make this dish accessible for gluten-sensitive friends. Your taste buds won’t even notice!
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Crispy Texture Booster: Add a sprinkle of panko breadcrumbs to the batter for an extra crunchy texture. This little trick takes the crispiness over the top!
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Spice Level Control: Adjust the amount of gochujang or add more dried chili peppers to kick up the heat. Transform this dish to fit your spicy cravings perfectly!
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Umami Twists: Incorporate a splash of mushroom soy sauce into the glaze for an added depth of flavor. This will make each mouthful even more savory and delicious.
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Herbal Infusion: Stir in finely chopped fresh cilantro or green onions into the glaze for a burst of freshness. It lightens up the dish and adds a lovely aroma.
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Sweetness Variation: Swap light brown sugar for maple syrup or agave nectar in the glaze to create a different sweet profile. You’ll be amazed at how it transforms the flavor!
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Extra Creamy Sauce: Blend soaked cashews into the soy garlic glaze for a higher creamy texture that adds richness while still keeping it plant-based. It’s a tasty way to enhance indulgence!
What to Serve with Korean Fried Cauliflower?
Enhance your dining experience with delightful sides that perfectly complement the crispy, flavorful notes of this dish.
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Steamed Rice: A classic pairing, the fluffy rice absorbs the savory soy garlic glaze, creating a harmonious blend of flavors on your plate.
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Cucumber Salad: This refreshing salad adds a crisp, cool texture, balancing the rich, spicy notes of the cauliflower with its bright, tangy dressing.
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Pickled Vegetables: These tangy bites provide a wonderful contrast to the deep flavors of the fried cauliflower, adding an element of brightness to your meal.
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Kimchi: This traditional Korean side dish offers a spicy and fermented flavor, making it a fantastic match that elevates your dish’s authenticity.
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Sesame Noodles: Serve alongside cold sesame noodles for a delightful addition that brings a nutty flavor, elevating the entire culinary experience.
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Light Beer or Soju: For a beverage pairing, a crisp lager or smooth soju will quench your thirst and enhance the overall flavor profile of the meal.
Feel free to mix and match these sides to create a memorable feast that celebrates the deliciousness of your Korean Fried Cauliflower!
How to Store and Freeze Korean Fried Cauliflower
Fridge: Keep any leftover Korean Fried Cauliflower in an airtight container, and it will stay fresh for up to 2 days.
Freezer: For longer storage, freeze the fried cauliflower in a single layer on a baking sheet, then transfer to a zip-top bag. It can last up to 1 month.
Reheating: To maintain crispness, reheat in the oven at 375°F (190°C) for about 10 minutes or until heated through. Avoid microwaving as this will make the batter soggy.
Enjoy Promptly: For the best taste and texture, savor this dish while it’s freshly made; it’s truly at its best immediately after cooking!
Expert Tips for Korean Fried Cauliflower
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Hot Oil Check: Always ensure your oil is hot enough before frying. This prevents the batter from becoming soggy, ensuring a crispy Korean Fried Cauliflower.
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Batch Frying: Fry in small batches to maintain oil temperature. This step promotes even cooking and a perfectly golden crust.
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Double Fry for Crunch: Don’t skip the second fry! It locks in moisture and enhances the crispiness of the cauliflower, making each bite a delight.
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Batter Consistency: Adjust the water in your batter gradually until you achieve a thick but pourable consistency. This ensures the batter clings well while frying.
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Flavor Explosion: Feel free to customize your soy garlic glaze with varying amounts of gochujang or add fresh herbs for extra flavor and depth.
Korean Fried Cauliflower Recipe FAQs
How do I choose the best cauliflower for this recipe?
Absolutely! Look for a cauliflower head that is firm and compact, with tightly packed florets. The color should be bright white without dark spots or blemishes, as these can indicate spoilage. A head that’s around 2 pounds or about 1 large head works perfectly for this dish.
How do I store leftover Korean Fried Cauliflower?
For best taste, store your leftover Korean Fried Cauliflower in an airtight container in the refrigerator. It will keep fresh for up to 2 days. However, please note that reheating may affect its crispiness. To enjoy the best texture, consider reheating in the oven rather than the microwave.
Can I freeze Korean Fried Cauliflower?
Definitely! To freeze, spread the fried cauliflower in a single layer on a baking sheet and place it in the freezer until solid. Once frozen, transfer the pieces to a zip-top bag for safe storage. They can last up to 1 month in the freezer. For reheating, simply bake at 375°F (190°C) for about 10 minutes to restore the crunch.
What should I do if my batter is too thick or too thin?
No problem at all! If your batter is too thick, simply add a little more water, one tablespoon at a time, until it reaches a pourable consistency. If it’s too thin, sprinkle in a bit more potato starch or flour to thicken it up. The ideal batter should be thick enough to coat the cauliflower well without dripping off too much.
Is this recipe gluten-free?
Very! To ensure your Korean Fried Cauliflower is gluten-free, simply substitute the cake flour with a gluten-free flour blend. Additionally, always check the labels of your soy sauce and gochujang and opt for gluten-free versions. This way, you can enjoy the dish without any worry about gluten allergens!
Savory Korean Fried Cauliflower That Will Wow Your Taste Buds
Ingredients
Equipment
Method
- Prep Cauliflower: Cut the cauliflower into large florets, about the size of your palm, and shake off excess water to ensure the batter adheres well.
- Make Batter: In a mixing bowl, whisk together the potato starch, cake flour, baking soda, salt, and white pepper. Gradually add water and sesame oil until the batter is smooth and thick.
- First Fry: Heat oil in a deep pot to 325°F/163°C. Carefully dip each cauliflower piece into the batter, then fry in batches for 2-3 minutes until golden brown. Drain on a cooling rack to keep them crisp.
- Make Soy Garlic Glaze: In a skillet, sauté the shallots and garlic (and optional chili peppers) until transparent. Add in the soy sauce, mirin, rice vinegar, brown sugar, gochujang, and Dijon mustard; let it simmer for 4-5 minutes to combine flavors.
- Second Fry: Reheat the oil to 325°F/163°C. Fry the cauliflower again for 1-2 minutes until they are extra crispy and golden.
- Toss and Serve: In a mixing bowl, add the fried cauliflower and the soy garlic glaze. Gently toss to coat all the pieces evenly. Serve hot and enjoy!