Crispy Korean Fried Cauliflower You'll Crave Again and Again

Korean Fried Cauliflower offers a guilt-free indulgence with a satisfying crunch and tangy glaze, perfect for snacks or gatherings.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Snacks

Cuisine: Korean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower

1 large head Cauliflower Gives the best texture and flavor.
1 cup Canola or Peanut Oil Ideal for frying.

For the Batter

1 cup Potato Starch Facilitates a light, crispy batter.
1 cup Cake Flour Can be swapped for all-purpose flour.
1 teaspoon Baking Soda Helps create airy lightness.
1 teaspoon Salt Essential for enhancing flavor.
1/2 teaspoon White Pepper Imparts gentle heat.
1 cup Water Adjust for ideal batter thickness.
1 tablespoon Sesame Oil Adds a nutty dimension; optional.

For the Glaze

1 medium Shallot Provides sweetness and complexity.
3 cloves Garlic Freshly minced for robust flavor.
2 pieces Dried Red Chili Peppers Optional for heat.
1/2 cup Soy Sauce Choose gluten-free if needed.
1/4 cup Mirin Sweetens and rounds out the glaze.
2 tablespoons Rice Vinegar Brightness in flavor.
2 tablespoons Light Brown Sugar Adds sweetness.
1 tablespoon Gochujang Infuses depth and spiciness.
1 teaspoon Dijon Mustard Introduces tangy element.

Equipment

Deep pot
mixing bowl
slotted spoon
Cooling rack
Saucepan

Method

Step-by-Step Instructions

Prep Cauliflower: Wash the cauliflower thoroughly and cut into palm-sized florets.
Make Batter: Whisk together potato starch, cake flour, baking soda, salt, and white pepper. Gradually add water and sesame oil until smooth.
Fry (First Batch): Heat oil to 325°F; coat cauliflower florets in batter and fry for 2-3 minutes until golden brown.
Prepare Glaze: Sauté shallot and garlic until fragrant. Add soy sauce, mirin, rice vinegar, sugar, gochujang, and mustard, simmer for 4-5 minutes.
Fry (Second Batch): Fry the cauliflower a second time for 1-2 minutes until crunchy.
Coat Cauliflower: Toss the fried cauliflower in the prepared glaze and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin C: 40mgCalcium: 4mgIron: 10mg

Notes

For best results, monitor oil temperature and avoid overcrowding during frying.

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