Air-Fried Korean Chili Cauliflower (Gochujang)

This Air-Fried Korean Chili Cauliflower offers a vibrant and satisfying combination of textures and flavors. Tender cauliflower is coated in a light, crispy tempura batter and tossed in a sticky, spicy-sweet Gochujang sauce, making it a bold and delicious vegan-friendly dish perfect for any occasion. Whether baked or air-fried, it brings restaurant-quality taste straight to your kitchen.

Why You’ll Love This Recipe

This recipe is perfect for those seeking a healthier alternative to fried foods without sacrificing flavor. The air-fried method delivers a satisfying crunch with minimal oil, and the rich, spicy Gochujang sauce adds an irresistible depth. It’s completely vegan, gluten-free (with the right Gochujang sauce), and customizable to suit your taste preferences. Whether served as a main dish or a stunning appetizer, it is sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 medium heads cauliflower, cut into florets (about 650g)

Tempura Batter:

1 ½ cups gluten-free flour blend or brown rice flour
2 tbsp cornstarch
1 tbsp baking powder
1 tsp salt
1 tsp garlic powder
¼ tsp black pepper
1 ¾ cups seltzer water, extra cold

Korean Chili Sauce:

½ cup maple syrup or agave nectar (reduce to ¼ cup if sensitive to sweetness)
6 tbsp soy sauce, use low-sodium if sensitive to salt
¼ cup light brown sugar
3 tbsp minced garlic (2-3 cloves)
2 tbsp minced fresh ginger
2 tbsp apple cider vinegar
1 tbsp toasted sesame oil
5 tbsp Korean Chili Paste or sauce (Gochujang)
¼ cup mirin
2 tbsp cornstarch

Serving:

toasted sesame oil or vegetable oil
¼ cup chopped green onion
1 tbsp toasted white sesame seeds
1 lime

Directions

Preheat the air fryer to 400°F, or preheat the oven to 425°F if baking.
Line the air fryer pan with parchment paper. If baking, place a cooling rack over a baking sheet and line it with parchment paper.
Cut the cauliflower into small florets.
In a large bowl, combine the dry ingredients for the tempura batter. Stir in the cold seltzer water until just combined, creating a thick pancake batter consistency.
Coat the cauliflower florets evenly in the tempura batter and place them on the prepared rack or air fryer basket in a single layer. Avoid overcrowding.
Spray the cauliflower with cooking spray or brush with 1-2 tablespoons of oil.
Air fry for 17 minutes, flipping halfway through. If baking, bake for 20-22 minutes, flipping halfway through.
While the cauliflower cooks, prepare the Korean Chili Sauce. Blend all sauce ingredients except the cornstarch until smooth.
Mix ¼ cup of the sauce with the 2 tablespoons of cornstarch to create a slurry.
Heat the remaining sauce in a small saucepan over medium-low heat until simmering. Add the slurry and simmer for 3-5 minutes until the sauce thickens.
In a heated saucepan or wok with 1 tablespoon of oil, toss the cooked cauliflower with the thickened sauce. Stir-fry for about 3 minutes until well coated.
Serve immediately, garnished with green onions, sesame seeds, and a squeeze of lime, alongside steamed rice if desired.

Servings and timing

This recipe yields approximately 6 servings.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Variations

Substitute broccoli for cauliflower for a different twist.
Adjust the amount of Gochujang for a milder or spicier version.
Replace maple syrup with agave nectar or reduce the sweetness to balance flavors to your preference.
Add roasted peanuts or cashews for extra crunch.
For a gluten-free version, ensure the Gochujang sauce used is certified gluten-free.

Storage/Reheating

Store leftover Korean Chili Cauliflower in an airtight container in the refrigerator for up to 3 days.
To reheat, place the cauliflower in an air fryer or oven at 350°F for about 5-7 minutes to regain crispiness. Microwave reheating is not recommended as it may result in sogginess.

FAQs

How spicy is this Korean Chili Cauliflower?

The level of spiciness largely depends on the Gochujang paste used. You can adjust the spice by reducing or increasing the amount of Gochujang.

Can I use regular flour instead of gluten-free flour?

Yes, all-purpose flour can be used if you do not need the recipe to be gluten-free.

What can I use instead of seltzer water?

You can substitute with club soda or any carbonated water to achieve the light, crispy texture.

Is there a substitute for Gochujang?

While Gochujang is unique, you can substitute with a mixture of miso paste and a hot sauce like Sriracha for a similar flavor profile.

Can I bake the cauliflower instead of air frying?

Yes, baking at 425°F for 20-22 minutes will yield a crispy exterior, especially if you use a cooling rack and parchment paper setup.

How do I keep the cauliflower crispy after tossing in sauce?

Toss the cauliflower quickly in the sauce just before serving to help maintain its crispiness.

Can I make this recipe ahead of time?

It is best enjoyed fresh, but you can prepare the sauce and batter in advance to save time.

What type of oil is best for air frying?

A neutral oil like vegetable oil or a light spray of toasted sesame oil works well for air frying.

Can I freeze Korean Chili Cauliflower?

It is not recommended to freeze, as the batter and sauce may not hold up well upon thawing.

How can I make the sauce less sweet?

Reduce the amount of maple syrup or brown sugar, or add a bit more vinegar to balance the sweetness.

Conclusion

Air-Fried Korean Chili Cauliflower (Gochujang) offers a bold, exciting flavor experience while keeping things light and healthy. The crispy cauliflower paired with the rich, spicy-sweet sauce creates a dish that is equally suitable for a casual dinner or a special gathering. Quick to prepare and delightfully satisfying, it’s a recipe that will surely become a favorite.