Tag Archives: Koreanfoods


Korean Spicy Cauliflower

Since lived in LA, I’ve been even more intrigued to transform traditional Korean dishes vegan friendly. This is not only a satisfying snack while having a few friends over for beer and a movie, but a great appetizer to bring to your next Superbowl party! If the Seattle Seahawks¬† (anyone to beat the Patriots) does not win, then at least these little spicy Korean cauliflower bites will!

You can totally omit the cornstarch and bake them for a more “healthier” approach but to get the traditional Korean fried chicken experience you want that crispy, extra crunch exterior.

I mean let’s just take a moment to soak in all this glory of spicy Gochujang sauce…..
P.S Gochujang (Korean hot pepper paste) can be found in most Asian food markets)

Korean Spicy Cauliflower

Korea Spicy Cauliflower

Korean Spicy Cauliflower

korean Spicy Cauliflower

1 head cauliflower
1/2 all purpose flour
1/2 corn or potato starch
1 tsp garlic powder
1/4 tsp salt and pepper
1/2 cup filtered water
1/2 cup oil for frying (I used sunflower oil)
1 green onion, thinly sliced (for garnish)
1/2  tbsp toasted sesame seeds (for garnish)

Cut cauliflower into bite size florets. In a mixing bowl, combine flour, cornstarch, seasoning and stir. Slowly add in water until a batter is made. Add 1 tbsp of water as needed if the batter is too thick to work with.

Heat oil in a deep pan or wok on medium high heat. Carefully drop each battered cauliflower making sure they do not touch and stick together. Fry for about 3-4 minutes per cauliflower or until they are crispy, brown and slightly hardened. Set aside on a paper towel lined plate to drain the oil.

Korean Spicy Sauce:
1/4 cup Gochujang (Korean hot pepper paste)
1 tbsp rice wine vinegar
2-3 garlic, minced
2 tbsp ketchup
1 tbsp agave
1-2 tbsp filtered water, optional

On medium high heat, combine all ingredients minus the water. Stir for about 1-2 minutes until well combined. If the mixture is too thick add 1 tbsp of water at a time to loosen the sauce. Turn off heat and toss in fried cauliflower to full coat.

Plate and sprinkle with sesame seeds and fresh green onions. Best served right away while still warm and crispy.

xoxo Sarah