The aroma of sizzling garlic fills the kitchen as I dip the cauliflower florets into a golden batter, reminding me of the lively street markets of Korea. These Crispy Vegan Korean Fried Cauliflower with Soy Garlic Glaze are more than just a mouthwatering treat; they’re an exciting plant-based alternative to fried chicken that will delight your taste buds. With a crispy exterior and a tender heart, this dish captures the essence of indulgence while being entirely vegan. Plus, the quick prep time means you can serve this crowd-pleaser in no time, all while enjoying the satisfaction of homemade food—all without the grease of fast food. Ready to bring a taste of Korean cuisine to your home kitchen? Let’s dive into the delicious recipe!
Why is Korean Fried Cauliflower a Must-Try?
Crispy Texture: Each floret is perfectly battered and fried, achieving an irresistible crunch that will leave you craving more.
Flavor Explosion: The soy garlic glaze envelops the cauliflower in a sweet and savory hug, making it a delightful alternative to heavy chicken dishes.
Vegan Delight: This recipe is entirely plant-based, ensuring that everyone can enjoy its rich taste without compromising their dietary choices.
Quick to Prepare: With minimal ingredients and a straightforward process, you can whip up this indulgent treat in under an hour.
Crowd Favorite: Whether as an appetizer at a gathering or a fun side dish at dinner, this dish is sure to impress and satisfy all palates.
Dive into a world of flavor with this Crispy Vegan Korean Fried Cauliflower and discover how it can elevate your meal. If you’re looking for more exciting plant-based recipes, be sure to check out Hibachi Chicken Fried for another delightful twist!
Korean Fried Cauliflower Ingredients
• Get ready to create your own crispy delight with these easy-to-find ingredients!
For the Cauliflower
- Cauliflower – The star of the show, it holds the batter beautifully while frying.
- Canola or Peanut Oil – Essential for frying, offering a high smoke point for that perfect crunch.
For the Batter
- Potato Starch – Provides a super crispy coating; you can swap it for cornstarch if preferred.
- Cake Flour – Gives tenderness and structure; all-purpose flour works as a great substitute.
- Baking Soda – Helps achieve a light and airy batter for extra crunchiness.
- Salt – Elevates the flavor of the batter and the cauliflower.
- White Pepper – Adds a subtle heat; black pepper can be used if you like.
- Water – Mixes with dry ingredients to create the perfect batter consistency.
- Sesame Oil – Infuses a nutty flavor into the batter, enhancing the overall taste.
For the Soy Garlic Glaze
- Vegetable Oil – Acts as the base for your glaze; any neutral oil will do just fine.
- Shallot – Brings a mild sweetness to the sauce; you can substitute with onion if needed.
- Garlic – The star flavor component in the glaze; adjust the amount to your liking.
- Dried Red Chili Peppers – Optional for a touch of heat; leave out for a milder version.
- Soy Sauce – The essence of the glaze, providing that umami kick; use tamari for a gluten-free option.
- Mirin – A sweet rice wine that adds depth; you can mix rice vinegar and sugar as a substitute.
- Rice Vinegar – Introduces acidity to balance the sweetness; white wine vinegar works too.
- Light Brown Sugar – Balances the saltiness of the soy sauce; coconut sugar can offer a new flavor twist.
- Gochujang – Adds a delightful heat; adjust or omit according to your spice preference.
- Dijon Mustard – Elevates the complexity of the glaze, making it even more delicious.
Step‑by‑Step Instructions for Korean Fried Cauliflower
Step 1: Prepare the Cauliflower
Begin by washing your cauliflower thoroughly, then cut it into large florets that are about the size of your palm. Ensure that you shake off excess moisture, as this will help the batter adhere better. Prepping the cauliflower well sets the foundation for the crispy texture you’ll achieve in this Korean Fried Cauliflower recipe.
Step 2: Make the Batter
In a large mixing bowl, whisk together potato starch, cake flour, baking soda, salt, and white pepper. Slowly add in water and sesame oil, mixing until you create a smooth, thick batter with no lumps. This batter will give your Korean Fried Cauliflower its ultra-crispy coating, so ensure it has a good consistency for dipping.
Step 3: Heat the Oil
Pour 4–5 cups of canola or peanut oil into a deep pot and heat it over medium-high heat until it reaches 325°F (163°C). Use a thermometer for accuracy, as maintaining the right temperature is crucial for achieving that perfect crunch. You’ll know the oil is ready when small bubbles form around the edges of the pot.
Step 4: Fry the Cauliflower
Dip each cauliflower floret into the batter, allowing any excess to drip off before gently placing them in the hot oil in small batches. Fry for about 2–3 minutes, or until they turn a gorgeous golden brown. Use a slotted spoon to transfer the fried florets to a cooling rack, letting excess oil drip off to keep them crispy.
Step 5: Prepare the Soy Garlic Glaze
In a saucepan over medium heat, add a splash of vegetable oil, then sauté finely chopped shallot, minced garlic, and optional dried red chili peppers until the mixture becomes translucent and fragrant, about 2-3 minutes. This flavorful base will enhance the taste of your soy garlic glaze for the Korean Fried Cauliflower.
Step 6: Combine the Sauce Ingredients
Next, pour in soy sauce, a bit of water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard into the saucepan. Stir well to combine. Let the mixture simmer on low heat for 4-5 minutes, allowing the flavors to meld together and the sauce to thicken slightly, creating a delightful dip for your cauliflower.
Step 7: Double Fry for Extra Crispiness
Increase the oil temperature back to 325°F (163°C) and carefully add the fried cauliflower florets back into the oil for a second fry. This should take just 1–2 minutes until they are re-crisped and golden brown. Drain the florets again on a cooling rack to ensure they maintain that delicious crunch.
Step 8: Coat in Sauce and Serve
Finally, place the crispy cauliflower in a large bowl and pour the warm soy garlic glaze over them. Toss gently until each piece is well-coated in the luscious sauce. Serve your Korean Fried Cauliflower immediately, garnished with sesame seeds and chopped green onions for extra flavor and visual appeal. Enjoy this delightful plant-based treat!
Expert Tips for Korean Fried Cauliflower
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Oil Temperature Matters: Maintain the oil temperature at 325°F (163°C) to ensure crispy results; too hot will burn the batter, while too low leads to soggy florets.
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Double Fry Technique: For ultra-crispiness, don’t skip the double frying! The second fry enhances the crunch and helps the coating stay intact after tossing in the soy garlic glaze.
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Consider Your Flour: Using cake flour gives a tender texture. If unavailable, all-purpose flour can work, but it might slightly alter the crispiness of your Korean Fried Cauliflower.
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Adjusting the Heat: Customize your glaze’s spice level by modifying the amount of gochujang or adding more chili peppers if you love that extra kick!
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Batter Thickness: Ensure your batter is thick enough to adhere well to the cauliflower; if it feels too runny, try adding a bit more potato starch for perfect adhesion.
Make Ahead Options
These Korean Fried Cauliflower are perfect for meal prep enthusiasts! You can prepare the batter and wash and chop the cauliflower up to 24 hours in advance, keeping them stored separately in airtight containers in the refrigerator. To maintain their quality, ensure the cauliflower is completely dry before coating it in the batter, as excess moisture can make the final dish soggy. When you’re ready to serve, just heat the oil to 325°F (163°C) and fry the battered cauliflower until golden brown, achieving that delicious crunch just when you need it. Toss them in the soy garlic glaze for a restaurant-quality dish with minimal effort!
Storage Tips for Korean Fried Cauliflower
Fridge: Store any leftover Korean Fried Cauliflower in an airtight container for up to 2 days. This keeps them fresh while still allowing you to enjoy the flavors later!
Freezer: For longer storage, freeze the coated but uncooked cauliflower. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
Reheating: To regain crispiness, reheat the fried cauliflower in an oven at 375°F (190°C) for about 10 minutes. Avoid microwaving, as it may make them soggy.
Freshness Note: For the best taste and texture, enjoy Korean Fried Cauliflower fresh from the kitchen.
Korean Fried Cauliflower Variations
Feel free to get creative with this recipe and make it your own!
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Broccoli Swap: Replace cauliflower with broccoli for a fun twist. This will add a slightly different texture and flavor that complements the glaze beautifully.
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Seasonal Veggies: Use zucchini, bell peppers, or even eggplant instead of cauliflower to take advantage of what’s fresh and in season. Each vegetable will bring its unique flavor!
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Spicy Kick: Enhance the heat by adding more gochujang or slicing in fresh chili peppers for an exciting burst of spice. Adjust the amount to match your heat tolerance.
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Gluten-Free Option: Swap soy sauce with tamari to ensure this dish is gluten-free. You won’t lose any of that deep umami flavor!
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Sweet Alternative: For a unique sweetness, use maple syrup instead of light brown sugar in the glaze. This adds a beautiful caramel-like flavor that pairs wonderfully with the savory notes.
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Crispy Add-Ons: Toss in some panko breadcrumbs to the batter for extra crunch. The added texture delivers a delightful surprise in every bite.
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Smoky Flavor: Introduce smoked paprika to the batter for a hint of smokiness that will elevate the overall flavor profile and mimic that barbecue essence.
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Asian Flair: Drizzle with sriracha or top with finely sliced scallions before serving for an added layer of flavor. It’s a simple way to make each serving pop!
If you want to explore more delightful recipes, don’t miss out on this Hibachi Chicken Fried which offers another exciting twist to try at home!
What to Serve with Korean Fried Cauliflower
The aroma of garlic and sesame fills the air, beckoning you to transform simple bites into a complete dining experience.
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Steamed Jasmine Rice: Its fluffy texture serves as a delightful base that balances the crunchy cauliflower while soaking up the delicious soy garlic glaze.
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Korean Kimchi: A spicy and tangy side, kimchi adds an exciting crunch and probiotics, enhancing the meal’s overall flavor profile and health benefits.
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Sesame Cucumber Salad: Fresh, crunchy cucumbers tossed with sesame oil and rice vinegar create a bright, refreshing contrast, cleansing the palate between bites of crispy cauliflower.
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Sweet Potato Fries: Crispy on the outside and tender inside, they provide a comforting sweet flavor, balancing out the savory and spicy elements of the main dish.
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Garlic Soy Noodles: These chewy noodles tossed in a simple garlic soy sauce will complement the flavors of your cauliflower, providing a delicious and fulfilling side.
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Chilled Soju: This popular Korean spirit is smooth and refreshing, making it a perfect pairing to cut through the richness of the fried cauliflower and add a festive touch.
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Chocolate Avocado Mousse: This rich, creamy dessert offers a velvety finish to your meal, marrying indulgence with a healthy twist that won’t overshadow the main dish.
Each pairing enhances the delightful experience of enjoying Korean Fried Cauliflower while offering a variety of textures and flavors to keep mealtime exciting.
Korean Fried Cauliflower Recipe FAQs
How do I choose the best cauliflower for this recipe?
Absolutely! Look for a cauliflower head that’s firm, with tightly packed florets and vibrant green leaves. Avoid any with dark spots or soft spots, as these indicate over-ripeness. Ideally, a medium-sized head works best, as it’s easier to cut and fry.
What’s the best way to store leftover Korean Fried Cauliflower?
To maintain its crunch, store any leftovers in an airtight container in the fridge for up to 2 days. If you’re planning to store it longer, consider freezing the uncooked, coated florets instead. They can be frozen on a baking sheet until firm, then transferred to a freezer bag for up to 3 months.
Can I freeze Korean Fried Cauliflower?
Definitely! To freeze, place the coated but uncooked florets in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag for up to 3 months. When you’re ready to enjoy, you can fry them straight from the freezer!
Why did my batter not stick to the cauliflower?
Very often, this happens because the cauliflower is too wet or the batter is too thin. Make sure to shake off excess moisture before dipping the florets into the batter. If you find the batter runny, simply add a bit more potato starch to thicken it until it can comfortably coat the cauliflower.
Is this Korean Fried Cauliflower safe for my dietary needs?
Yes, this recipe is entirely vegan, making it suitable for those avoiding animal products. For gluten-free options, use tamari instead of soy sauce, and check that your cake flour is gluten-free. Always double-check the ingredients you use to ensure they meet your dietary requirements, especially if you have allergies.
Can I adjust the spice level in the soy garlic glaze?
Very much so! You can easily customize the spice level of your glaze by reducing the amount of gochujang or omitting the optional dried chili peppers. Taste as you go and create a flavor profile that suits your palate, ensuring everyone can enjoy this delightful dish!
Crispy Korean Fried Cauliflower: A Plant-Based Delight
Ingredients
Equipment
Method
- Begin by washing your cauliflower thoroughly and cut it into large florets about the size of your palm.
- In a large mixing bowl, whisk together potato starch, cake flour, baking soda, salt, and white pepper.
- Slowly add in water and sesame oil, mixing until you create a smooth, thick batter without lumps.
- Heat 4-5 cups of canola or peanut oil in a deep pot over medium-high heat until it reaches 325°F (163°C).
- Dip each cauliflower floret into the batter, allowing any excess to drip off before gently placing them in the hot oil.
- Fry for about 2-3 minutes, or until they turn a golden brown.
- In a saucepan over medium heat, add a splash of vegetable oil and sauté finely chopped shallot, minced garlic, and optional chili peppers.
- Pour in soy sauce, a bit of water, mirin, rice vinegar, light brown sugar, gochujang, and Dijon mustard into the saucepan.
- Let the mixture simmer on low heat for 4-5 minutes to thicken.
- Increase the oil temperature back to 325°F (163°C) and carefully add the fried cauliflower florets back for a second fry.
- Place the crispy cauliflower in a bowl and pour the warm soy garlic glaze over them. Toss gently to coat.
- Serve immediately, garnished with sesame seeds and chopped green onions.
