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Crispy Korean Fried Cauliflower Wings with Gochujang

crispy Korean fried cauliflower wings - featured image
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These crispy Korean fried cauliflower wings are coated in a spicy-sweet gochujang glaze, delivering a perfect balance of heat and sweetness with a crunchy texture. A vegetarian-friendly comfort food that’s quick and easy to make.

Ingredients

Scale
  • 1 large head of cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour (or gluten-free flour blend for GF option)
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¾ cup cold water
  • Vegetable oil, for frying (neutral oil like canola or sunflower)
  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • Sesame seeds (optional garnish)
  • Thinly sliced green onions (optional garnish)
  • Fresh cilantro leaves (optional garnish)

Instructions

  1. Rinse and cut the cauliflower into bite-sized florets, pat dry with a kitchen towel.
  2. In a large bowl, whisk together flour, baking powder, garlic powder, smoked paprika, and salt. Slowly add cold water while whisking until smooth batter forms. Let rest for 5 minutes.
  3. Pour vegetable oil into a deep frying pan or pot to a depth of 2-3 inches and heat to 350°F (175°C).
  4. Toss cauliflower florets in the batter to coat evenly. Fry in batches for 4-5 minutes until golden and crisp, turning occasionally. Remove with a slotted spoon and drain on a wire rack over a baking sheet.
  5. While frying, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Warm over low heat for 3-4 minutes until fragrant and slightly thickened. Remove from heat.
  6. Transfer fried cauliflower wings to a large bowl and pour warm gochujang sauce over them. Toss gently to coat all pieces.
  7. Garnish with sesame seeds and sliced green onions. Serve immediately while hot and crispy.

Notes

For extra crispiness, bake the battered cauliflower at 400°F (200°C) for 10 minutes before frying. Resting the batter for 5 minutes helps baking powder activate. Use a wire rack to drain wings instead of paper towels to keep them crispier. Adjust spice level by varying gochujang amount or mixing with sweet chili sauce. Reheat leftovers in a 375°F oven for 8-10 minutes to retain crispiness; avoid microwaving.

Nutrition

Keywords: Korean fried cauliflower wings, gochujang, vegetarian appetizer, crispy cauliflower, Korean sauce, fried cauliflower, spicy sweet wings

Find it online: https://twinkletaste.com/crispy-korean-fried-cauliflower-wings-with-gochujang-easy-homemade-recipe/