This Korean Gochujang Cauliflower is one of my favourite recipes and ways to cook & enjoy cauliflower.
THE INSPIRATION: KOREAN FRIED CHICKEN
This recipe is inspired by Korean Fried Chicken or Dak Gangjeong that have taken the Philippines by storm. They’re distinct for their sweet, sticky glaze that I really love.
I also really love cauliflower but the funny thing is, I only really enjoy them coated in a batter with a good crispy exterior and either baked or fried to a crisp–usually in the form of these cauliflower ‘wings’, fritters, or balls!
These Korean Gochujang Cauliflower are crispy cauliflower coated in a slightly spicy and sweet glaze!
GOCHUJANG OR KOREAN CHILI PASTE
I used gochujang and I love its mild spice and really rich, umami flavour. It gives so much depth to a lot of recipes and is a staple in Korean cuisine.
This vegan recipe is packed full of flavour and super satisfying.
THE GOCHUJANG-BASED SAUCE
The sauce is a balance between spicy, sweet, and savoury. You can of course adjust to your taste! Here’s what you’ll need:
- gochujang (korean chili paste) adjust depending on desired spice
- room temperature water
- maple syrup or other liquid sweetener, adjust according to desired sweetness
- soy sauce
- white distilled vinegar or rice vinegar
- minced garlic
- cornstarch, this will help thicken the sauce
Since the flour is used for the batter, you can substitute it with other types of flour to create the mix. If you’re gluten-free, you can use GF flour mixes of your choice.
For the breadcrumbs, you can opt to use GF bread crumbs or even desiccated coconut. If using coconut, do note that it’ll have a slight coconut-taste. Another good option for coating in replacement of bread crumbs are hemp hearts, which turn out really nutty and have that nice bite!
PREPARING THE CAULIFLOWER FLORETS
You start of with (of course) some cauliflower florets and coat them in the batter.
From the batter, you then coat them with breadcrumbs.
I fried the cauliflower until crisp throughout before coating it in the sauce.
Golden brown and crisp pieces of cauliflower!
COOKING THE SAUCE
The sauce will thicken into a glaze consistency due to the corn starch.
So you can either use this as a sauce and coat the cauliflower in it, or use it as a dip and serve it alongside the crispy cauliflower.
Check out the recipe video below!
These cauliflower are delicious as is or paired with some rice or noodles! Enjoy!
Take a bite and enjoy!
OTHER RECIPES YOU MIGHT ENJOY:
Check out my other cauliflower recipes here.
- “Beef” Bulgogi Bowls
- Spicy “Pork” Stir-Fry
- Vegan Kimchi
- Korean Beansprout Salad
- Bibim Guksu (Korean Mixed Noodles)
- Sundubu Jjigae (Korean Soft Tofu Stew)
- Kimchi Noodle Soup with Dumplings
Are you looking for more delicious, vegan recipes?
You can get a copy of my upcoming cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Korean Gochujang Cauliflower
- 1 lb raw cauliflower florets , from 1 medium head
- Neutral oil for frying
- Sesame seeds and chopped green onions for topping
- 1-2 cups breadcrumbs adjust as needed
- Sauce: Mix all the sauce ingredients together. Feel free to adjust to your desired taste.
- For the batter: In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.
- For the coating: In another bowl or plate, add in the bread crumbs.
- One by one, dip each cauliflower in the batter and transfer into the breadcrumbs. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower).
- Press down the bread crumbs on the cauliflower. Set aside once coated.
- Repeat this for the rest of the florets until all are coated.
- (Baking option below)Heat a frying pan with enough oil to submerge at least half of the cauliflowers. You can test out the heat of the oil by placing some bread crumbs. If it bubbles and is hot, place the cauliflower florets and cook until golden brown, moving it around on each side every 2 minutes or so.
- Once golden brown, set aside on a strainer to drain excess oil or you can put this on a plate with paper towels.
- Remove the oil from the pan. In the same pan, place heat over medium. Give the sauce another good mix to make sure the starch doesn't stick at the bottom.Add in the sauce and leave to simmer over medium heat, mixing constantly until it thickens, around 2 to 3 minutes.
- Once the sauce thickens, lower the heat and place the fried/baked cauliflower. Mix to coat in the sauce. I highly recommend to add the cauliflower into the sauce when you're about to eat your cauliflower since they will get soggy and not be as crispy as time passes.I often like to only coat half of the florets in the sauce and leave the rest as is and dip it in the sauce when ready to enjoy.*Another option: You can also opt to enjoy the sauce as a dip.
- Enjoy while hot! Garnish with some sesame seeds and green onions, if desired.
- Heat oven to 350F. Bake the cauliflower for 35-40 minutes or until crisp. I recommend brushing these with some oil.Flip halfway through cooking. Note that these will of course not turn as golden brown as when fried, but still crisp.
- Since the flour is used here for the batter, you can substitute it with other types of flour to create the mix. If you’re gluten-free, you can use GF flour mixes of your choice.
- For the breadcrumbs, you can opt to use GF bread crumbs or even desiccated coconut. If using coconut, do note that it’ll have a slight coconut-taste. Another good option for coating in replacement of bread crumbs are hemp hearts, which turn out really nutty and have that nice bite!
Sauce as a glaze or dip
- You can also opt to enjoy the sauce as a dip by serving the crispy cauliflower as is.