Crispy Spicy Korean Fried Cauliflower Bites
These crispy spicy Korean fried cauliflower bites are a crunchy, flavorful vegan snack coated in a sweet-heat Korean glaze, perfect for appetizers or snacks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Korean
Ingredients
Scale
- 1 medium head cauliflower, cut into bite-sized florets
- 1 cup (120g) all-purpose flour (or rice flour for gluten-free)
- ½ cup (60g) cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) cold sparkling water
- Vegetable oil for frying (canola or sunflower recommended)
- 3 tbsp Korean gochujang paste
- 2 tbsp honey or maple syrup
- 1 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp sesame oil
- Toasted sesame seeds for garnish (optional)
- Thinly sliced green onions for garnish
Instructions
- Rinse and cut the cauliflower into bite-sized florets, ensuring even size for uniform cooking.
- In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Slowly add cold sparkling water, whisking gently until smooth but slightly thick. Do not overmix.
- Heat vegetable oil in a deep frying pan or pot to about 2 inches deep to 350°F (175°C). Use a thermometer or test with a small batter drop.
- Working in batches, dip each cauliflower floret into the batter, letting excess drip off, then carefully place into hot oil. Fry for 3-4 minutes per batch, turning occasionally, until golden and crispy. Remove with a slotted spoon and drain on a cooling rack over a baking sheet.
- While frying, combine gochujang, honey or maple syrup, soy sauce or tamari, rice vinegar, minced garlic, and sesame oil in a small saucepan. Warm over medium heat, stirring frequently, until slightly thickened (3-5 minutes). Adjust sweetness or heat as desired.
- Transfer fried cauliflower to a large bowl. Pour warm sauce over and gently toss to coat evenly.
- Garnish with toasted sesame seeds and sliced green onions. Serve immediately for best crunch.
Notes
Maintain oil temperature at 350°F (175°C) to avoid greasy bites. Use cold sparkling water in batter for extra crispiness. Fry in small batches to keep oil temperature steady. Double-dip florets in batter for maximum crunch. For prep ahead, fry cauliflower and keep on rack at room temperature, toss in sauce just before serving. To reheat leftovers, bake at 375°F (190°C) for 8-10 minutes to regain crispness.
Nutrition
- Serving Size: About 6-8 bites per
- Calories: 200
- Fat: 8
- Carbohydrates: 25
- Protein: 4
Keywords: Korean fried cauliflower, spicy cauliflower bites, vegan appetizer, crispy cauliflower, gochujang recipe, Korean snack