Name: Korean Gochujang Cauliflower (Vegan)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Korean
Ingredients: 1 medium head cauliflower, cut into florets; 1/2 cup all-purpose flour; 1/2 cup cornstarch; 1/2 tsp salt; 1/2 tsp pepper; 3/4 cup water (adjust as needed); 1 tbsp neutral oil (for greasing or brushing); 1 tbsp sesame seeds, for topping; 1 stalk green onion, chopped, for garnish; Gochujang Sauce:; 2 tbsp gochujang (Korean chili paste); 1 1/2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp maple syrup or other sweetener; 1 tsp sesame oil; 1 tbsp water (adjust for consistency); 1 clove garlic, minced

Why You’ll Love Korean Gochujang Cauliflower (Vegan) Recipe

The cauliflower develops a satisfyingly crispy exterior while remaining tender inside.

The glaze — featuring gochujang Korean chili paste — delivers a beautiful balance of heat, sweetness, and savory depth.

It’s versatile: you can fry or bake the cauliflower, and even adapt the coating for gluten‑free diets.

Great for plant‑based meals; it pairs easily with rice, noodles, or vegetables for a full meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sauce ingredients:

gochujang (Korean chili paste)
room temperature water
liquid sweetener (e.g. maple syrup)
ketchup
soy sauce
rice vinegar (or distilled white vinegar)
minced garlic
cornstarch

Cauliflower & coating:

raw cauliflower florets (from 1 medium head)
neutral oil (for frying)
all‑purpose flour
extra cornstarch
baking powder
salt
water (room temperature, for batter)
breadcrumbs (for coating)

Optional toppings: sesame seeds and chopped green onions

Directions

Mix the sauce ingredients — gochujang, water, sweetener, ketchup, soy sauce, vinegar, garlic, and cornstarch — in a bowl until smooth. Adjust to taste.
In another bowl, make the batter by whisking flour, cornstarch, baking powder, salt, and water until thick and smooth.
Pour breadcrumbs into a shallow dish for coating.
Dip each cauliflower floret into the batter, then coat in breadcrumbs. Use one hand for dipping and the other for coating to keep things neat.
Fry the florets in hot oil, turning every 2 minutes, until golden and crispy. Drain on paper towels or a strainer.
While frying, simmer the sauce in a pan over medium heat, stirring constantly until it thickens into a glaze (about 2–3 minutes).
Toss the fried cauliflower in the sauce just before serving for maximum crispiness, or serve the sauce as a dip.
For a baked version: preheat oven to 350°F (175°C), place battered and breaded cauliflower on a baking sheet, brush lightly with oil, and bake for 35–40 minutes, flipping halfway through.

Servings and timing

Serves: 3
Prep time: 20 minutes
Cook time: 20 minutes (or 35–40 minutes if baking)
Total time: 40 minutes

Variations

Gluten-free option: Use a gluten-free flour blend and gluten-free breadcrumbs or crushed cornflakes.
Baked version: Skip frying and bake the cauliflower as noted above.
Air-fried version: Air-fry at 375°F for 15–18 minutes, shaking halfway.
Spicy kick: Add chili flakes or extra gochujang for more heat.
Sweeter glaze: Increase the amount of sweetener for a milder, more kid-friendly flavor.
No breadcrumbs: For a lighter texture, skip the breadcrumb coating and fry/bake directly after battering.

Storage/Reheating

For best results, serve immediately after tossing in the sauce to preserve crispiness.
Store leftover, un-sauced cauliflower in an airtight container in the fridge for 2–3 days.
To reheat, bake or air-fry until crisp, then coat with freshly warmed glaze.
Avoid microwaving if you want to maintain a crispy texture.

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste known for its spicy, sweet, and umami-rich flavor. It’s made from red chili powder, glutinous rice, fermented soybeans, and salt.

Can I make this gluten‑free?

Yes. Substitute the flour with a gluten-free blend and use gluten-free breadcrumbs or crushed gluten-free crackers.

Can I bake instead of frying?

Yes. Bake at 350°F (175°C) for 35–40 minutes, flipping halfway. Brush lightly with oil to help crisp the exterior.

How spicy is this dish?

It’s mildly to moderately spicy, depending on the amount and brand of gochujang. You can adjust the heat by reducing or increasing the gochujang.

Can I substitute gochujang if I don’t have it?

You can try a mix of chili paste, soy sauce, sweetener, and a touch of vinegar, but the flavor won’t be the same as authentic gochujang.

What can I serve this cauliflower with?

Serve it with steamed rice, noodles, stir-fried vegetables, or in wraps and bowls for a complete meal.

Will the coating stay crispy if I store leftovers?

Not if they’re already coated in sauce. For best texture, store un-sauced cauliflower and glaze only when ready to serve.

Can I use another vegetable instead of cauliflower?

Yes. Broccoli, zucchini, or even mushrooms can be used. Cooking times may vary depending on the vegetable.

Is this recipe suitable for kids?

Yes, especially if you reduce the gochujang or use a milder chili paste to keep the heat low.

How do I know when the sauce is ready?

Simmer over medium heat until the sauce thickens into a glossy glaze, usually after 2–3 minutes of stirring.

Conclusion

This Korean Gochujang Cauliflower recipe is a delicious plant-based option for anyone who loves bold flavors and crispy textures. It’s easy to customize, whether you’re baking, frying, or adjusting the spice level. Ideal for sharing or meal prepping, it offers a satisfying way to enjoy cauliflower like never before.