Korean Fried Cauliflower

The Korean Fried Cauliflower offers a delightful fusion of textures and flavors. The double-frying technique ensures each floret achieves an irresistible crunch, which perfectly complements the rich, tangy soy garlic glaze. This dish serves as a versatile appetizer or snack, appealing to both vegetarians and meat-eaters alike. Its vibrant presentation, garnished with toasted sesame seeds and fresh green onions, makes it a standout addition to any dining table or gathering.

Full Recipe:

Ingredients:

• For the Cauliflower:

  • 1 large head cauliflower (about 2 pounds), cut into bite-sized florets

  • 1 cup all-purpose flour

  • 1 cup cornstarch

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon white pepper

  • 1 cup cold water

  • Vegetable oil, for frying

• For the Soy Garlic Glaze:

  • 1/4 cup soy sauce

  • 1/4 cup rice vinegar

  • 1/4 cup granulated sugar

  • 2 tablespoons water

  • 1 tablespoon minced garlic

  • 1 teaspoon grated ginger

  • 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)

  • 1 teaspoon sesame oil

• For Garnish:

  • 1 tablespoon toasted sesame seeds

  • 2 green onions, thinly sliced

Directions:

1. Prepare the Batter:

   • In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and white pepper. Gradually add the cold water, stirring until a smooth batter forms.

2. Heat the Oil:

   • In a deep skillet or wok, heat about 2 inches of vegetable oil to 350°F (175°C).

3. Fry the Cauliflower (First Fry):

   • Dip the cauliflower florets into the batter, ensuring they are well-coated. Allow any excess batter to drip off.

   • Carefully place the battered florets into the hot oil in batches, avoiding overcrowding. Fry for 3-4 minutes until they are light golden brown. Transfer to a wire rack or paper towel-lined plate to drain.

4. Fry the Cauliflower (Second Fry):

   • Once all florets have undergone the first fry, increase the oil temperature to 375°F (190°C).

   • Return the cauliflower to the hot oil in batches and fry for an additional 2-3 minutes until they achieve a deep golden brown and crispy texture. Drain as before.

5. Prepare the Soy Garlic Glaze:

   • In a small saucepan over medium heat, combine the soy sauce, rice vinegar, sugar, water, minced garlic, and grated ginger. Bring the mixture to a simmer.

   • Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens. Remove from heat and stir in the sesame oil.

6. Coat the Cauliflower:

   • Place the double-fried cauliflower florets in a large bowl. Pour the soy garlic glaze over them and toss gently to ensure even coating.

7. Serve:

   • Transfer the glazed cauliflower to a serving dish. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Kcal: 320 kcal | Servings: 4 servings

The Popularity of Korean Fried Cauliflower

The rise of plant-based eating has made dishes like Korean Fried Cauliflower increasingly popular. It’s a fantastic substitute for traditional fried chicken, offering a meaty bite while still being entirely vegetable-based. Many restaurants and home cooks have adapted Korean flavors into various meatless dishes, and cauliflower, with its neutral taste and firm texture, is an excellent base for bold seasonings and sauces.

This dish is especially popular among those who appreciate Korean street food, where crispy textures and flavorful glazes reign supreme. The combination of frying techniques and the iconic soy garlic sauce makes it a fantastic addition to any meal, whether served as an appetizer, side dish, or even a main course with rice.

Why Double Frying Matters

One of the secrets to achieving the best Korean Fried Cauliflower is the double-frying method. This technique is widely used in Korean fried chicken recipes because it helps create an extra crispy crust that holds up well against the sticky glaze. The first fry cooks the cauliflower, creating a golden layer, while the second fry at a higher temperature enhances the crunch factor. The result is a light, airy, and ultra-crispy texture that makes this dish utterly addictive.

The Signature Soy Garlic Glaze

What truly sets Korean Fried Cauliflower apart is the soy garlic glaze. Unlike traditional Western-style fried foods that rely on creamy or vinegar-based sauces, Korean fried dishes often incorporate sticky, umami-rich glazes. The soy garlic sauce in this recipe is a harmonious blend of soy sauce, rice vinegar, garlic, ginger, sugar, and sesame oil. These ingredients create a well-balanced flavor profile that’s sweet, savory, and slightly tangy.

The glaze thickens as it reduces, coating each cauliflower piece evenly. Some variations add gochujang (Korean chili paste) for a spicy kick, while others keep it milder with just garlic and soy-based seasonings. The sauce is then tossed with the crispy cauliflower, allowing the glaze to seep into every crevice while maintaining the crunchiness of the fried batter.

Serving Suggestions

Korean Fried Cauliflower is an incredibly versatile dish that can be served in multiple ways. Here are some great serving ideas:

1. As an Appetizer – Serve it in a bowl with toothpicks or chopsticks, garnished with sesame seeds and green onions, making it perfect for sharing.
2. With Steamed Rice – The sticky glaze pairs beautifully with plain steamed rice, balancing out the bold flavors.
3. In Lettuce Wraps – Wrap the crispy cauliflower in fresh lettuce leaves and top with extra sauce for a refreshing bite.
4. As a Topping for Noodles – Toss it over stir-fried noodles for a fusion-style dish that’s both crispy and saucy.
5. As a Game Day Snack – Swap out traditional fried chicken wings for these crispy bites and serve with a side of dipping sauces.

Health Benefits of Cauliflower

While this dish is fried, it still offers some nutritional benefits thanks to the star ingredient: cauliflower. This cruciferous vegetable is packed with fiber, vitamins, and antioxidants. It’s a great low-carb alternative to fried chicken, making it a popular choice for those looking to reduce their meat consumption without sacrificing flavor or texture.

Cauliflower is also known for its high levels of Vitamin C, Vitamin K, and folate, which support immune health and overall well-being. Even though the frying process adds calories, this dish remains a better-for-you option compared to traditional deep-fried meat dishes.

Customizing the Recipe

One of the best things about Korean Fried Cauliflower is how easily it can be customized to suit different tastes and dietary needs. Here are a few ways to modify the recipe:

• Make it Spicy – Add gochujang or red pepper flakes to the glaze for an extra heat kick.
• Use a Gluten-Free Batter – Substitute all-purpose flour with rice flour or a gluten-free blend for a celiac-friendly option.
• Bake Instead of Frying – While frying provides the ultimate crunch, baking at a high temperature (around 425°F) can still yield crispy results with less oil.
• Try Different Sauces – Instead of soy garlic glaze, you can experiment with honey sriracha, sesame teriyaki, or even a smoky barbecue sauce.

Conclusion:

Korean Fried Cauliflower is the ultimate dish for anyone who loves crispy textures and bold flavors. It takes inspiration from Korean fried chicken but transforms it into a delicious vegetarian-friendly option that doesn’t compromise on taste or crunch. The combination of double-fried cauliflower and a rich, sticky soy garlic glaze makes it a crowd-pleaser, whether served as a snack, appetizer, or main dish.

With so many ways to customize and serve this dish, it’s no wonder that Korean Fried Cauliflower is gaining popularity worldwide. Whether you’re an experienced home cook or trying out Korean flavors for the first time, this recipe is a fantastic way to bring something new and exciting to your kitchen. Try it today and experience the magic of crispy, flavorful, and utterly delicious Korean Fried Cauliflower!