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Air-Fried Korean Cauliflower with Sticky Gochujang Sauce Recipe

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4.3 from 61 reviews

This Air-Fried Korean Cauliflower recipe features crispy cauliflower florets coated in a light gluten-free tempura batter, air-fried to perfection and tossed in a sticky, flavorful gochujang-based Korean chili sauce. The dish is garnished with toasted sesame seeds, fresh green onions, and a squeeze of lime to add vibrant brightness, making it a deliciously addictive vegetarian appetizer or side dish inspired by Korean flavors.

Ingredients

Cauliflower

  • 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 extra cold seltzer water

Korean Chili Sauce

  • ½ cup maple syrup (or agave nectar; reduce to ¼ cup if sensitive to sweetness)
  • 6 tbsp soy sauce (low-sodium if preferred)
  • ¼ cup light brown sugar
  • 3 tbsp minced garlic (about 2-3 cloves)
  • 2 tbsp minced fresh ginger
  • 2 tbsp apple cider vinegar
  • 1 tbsp toasted sesame oil
  • 5 tbsp Korean chili paste (Gochujang; ensure gluten-free if needed)
  • ¼ cup mirin
  • 2 tbsp cornstarch

For Serving

  • Toasted sesame oil or vegetable oil (about 1 tbsp plus 1-2 tbsp for spraying/brushing)
  • ¼ cup chopped green onion
  • 1 tbsp toasted white sesame seeds
  • 1 lime

Instructions

  1. Preheat and Prepare Air Fryer or Oven: Preheat your air fryer to 400°F (204°C). If using an oven, preheat to 425°F (218°C). Line the air fryer basket with parchment paper or place a cooling rack on a baking sheet and cover with parchment paper if baking. This setup helps achieve extra crispiness on the cauliflower.
  2. Cut the Cauliflower: Wash and cut the 2 medium heads of cauliflower into small, bite-sized florets, ensuring even sizes for uniform cooking.
  3. Make the Tempura Batter: In a large bowl, mix the dry batter ingredients: 1 ½ cups gluten-free flour blend, 2 tbsp cornstarch, 1 tbsp baking powder, 1 tsp salt, 1 tsp garlic powder, and ¼ tsp black pepper. Slowly stir in 1 ¾ cups extra cold seltzer water until just combined. The batter should have a thick pancake batter consistency; if too thin, add gluten-free flour 1 tbsp at a time until correct.
  4. Coat the Cauliflower: Dip the cauliflower florets into the tempura batter, coating them evenly. Arrange the battered florets in a single layer on the parchment-lined air fryer basket or baking rack. Avoid overcrowding to ensure crispiness.
  5. Cook the Cauliflower: Lightly spray the coated cauliflower with cooking spray or brush with 1-2 tbsp oil. Air fry for about 17 minutes, flipping the florets halfway through for even browning. If baking, cook for 20-22 minutes, flipping halfway, until golden and crisp.
  6. Prepare the Korean Chili Sauce: While cauliflower cooks, combine ½ cup maple syrup, 6 tbsp soy sauce, ¼ cup light brown sugar, 3 tbsp minced garlic, 2 tbsp minced fresh ginger, 2 tbsp apple cider vinegar, 1 tbsp toasted sesame oil, 5 tbsp gochujang, and ¼ cup mirin in a blender. Blend on high for about 1 minute until smooth.
  7. Make Slurry and Thicken Sauce: Pour ¼ cup of the blended sauce into a small bowl and whisk in 2 tbsp cornstarch until no lumps remain to create a slurry. Pour the remaining sauce into a small saucepan and heat over medium-low heat. When simmering, stir in the cornstarch slurry. Continue to simmer on low for 3-5 minutes, stirring until the sauce thickens slightly, then remove from heat.
  8. Toss Cauliflower with Sauce: Heat about 1 tbsp toasted sesame oil or vegetable oil in a saucepan or wok over medium heat. Add the air-fried cauliflower and pour in the thickened Korean chili sauce. Stir-fry for 3 minutes, ensuring the florets are evenly coated and the sauce adheres nicely.
  9. Serve: Transfer the sauced cauliflower to a serving dish. Garnish with ¼ cup chopped green onions, 1 tbsp toasted white sesame seeds, and a squeeze of fresh lime juice. Serve alongside rice or as a flavorful appetizer.

Notes

  • Ensure your gochujang is gluten-free if you require a gluten-free dish, as some varieties contain wheat.
  • If you don’t have an air fryer, baking the cauliflower on a rack helps achieve a similar crisp texture.
  • You can adjust the sweetness in the sauce by reducing the maple syrup/agave if preferred.
  • Use low-sodium soy sauce to reduce salt content if desired.
  • To make vegan, verify the mirin and gochujang do not contain animal products; typically, they are vegan-friendly.
  • Leftover coated cauliflower can be reheated in the air fryer for 3-5 minutes to retain crispness.

Find it online: https://deliciousyum.com/air-fried-korean-cauliflower-with-sticky-gochujang-sauce-recipe/