Korean Fried Cauliflower with Gochujang Sauce

Crispy fried cauliflower florets tossed in a spicy, sweet, and savory gochujang sauce. A perfect vegetarian appetizer or snack that's bursting with Korean flavors.

Prep Time

15 minutes

Total Time

45 minutes

Calories

420 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.98/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1medium headCauliflower(Cut into bite-sized florets)

£1.50

0.5cupCornstarch(For coating the cauliflower)

£0.25

0.3cupAll-Purpose Flour(Adds extra crispiness)

£0.05

0.5teaspoonGarlic Powder

£0.03

0.5teaspoonOnion Powder

£0.03

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

2cupsVegetable Oil(For frying)

£0.75

2tablespoonsGochujang(Korean chili paste)

£0.30

1tablespoonSoy Sauce(Low sodium recommended)

£0.05

1tablespoonHoney(Or maple syrup for vegan option)

£0.15

1tablespoonRice Vinegar

£0.10

1teaspoonSesame Oil

£0.12

2clovesGarlic(Minced)

£0.03

1teaspoonGinger(Minced)

£0.08

1tablespoonSesame Seeds(For garnish)

£0.15

2Green Onion(Sliced, for garnish)

£0.30

Total Cost

£3.92

£0.98 per serving

Instructions

1.
In a large bowl, combine cornstarch, all-purpose flour, garlic powder, onion powder, salt, and pepper.
2.
Add the cauliflower florets to the bowl and toss until evenly coated.
3.
Heat vegetable oil in a large skillet or wok over medium-high heat. The oil should be about 1 inch deep.
4.
Carefully add the coated cauliflower florets to the hot oil in batches, being careful not to overcrowd the pan. Fry for 5-7 minutes, or until golden brown and crispy, flipping occasionally to ensure even cooking.
5.
Remove the fried cauliflower with a slotted spoon and place it on a baking sheet lined with paper towels to drain excess oil.
6.
While the cauliflower is frying, prepare the gochujang sauce. In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger.
7.
Once all the cauliflower is fried, heat a large skillet or wok over medium heat. Add the gochujang sauce and cook for 1-2 minutes, or until slightly thickened.
8.
Add the fried cauliflower to the skillet with the sauce and toss to coat evenly.
9.
Serve immediately, garnished with sesame seeds and sliced green onions.

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My Notes

Nutrition Information

Nutrition per serving (250g)

420 kcal / 1757 kJ

Carbs

38g

15% of RDA

Fat

28g

40% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

10 g

11% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For extra crispy cauliflower, you can double-fry the florets. Fry them once for 3 minutes, then remove and let them cool slightly. Fry them again for another 2-3 minutes until golden brown.

Adjust the amount of gochujang to your preferred spice level. Start with a smaller amount and add more to taste.

You can bake the cauliflower instead of frying for a healthier option. Toss the coated cauliflower with a tablespoon of oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Prepare the gochujang sauce while the cauliflower is frying to save time.

Cooking Equipment

Large Bowl

Baking Sheet

Large Skillet or Wok

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy cauliflower, you can double-fry the florets. Fry them once for 3 minutes, then remove and let them cool slightly. Fry them again for another 2-3 minutes until golden brown.

Adjust the amount of gochujang to your preferred spice level. Start with a smaller amount and add more to taste.

Prepare the gochujang sauce while the cauliflower is frying to save time.

Korean Fried Cauliflower with Gochujang Sauce

Ingredients

Instructions