Korean Gochujang Cauliflower (Vegan Recipe)

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 This Korean Gochujang Cauliflower is one of my favourite recipes and ways to cook & enjoy cauliflower.

THE INSPIRATION: KOREAN FRIED CHICKEN

This recipe is inspired by Korean Fried Chicken or Dak Gangjeong that have taken the Philippines by storm. They’re distinct for their sweet, sticky glaze that I really love.

I also really love cauliflower but the funny thing is, I only really enjoy them coated in a batter with a good crispy exterior and either baked or fried to a crisp–usually in the form of these cauliflower ‘wings’, fritters, or balls!


These Korean Gochujang Cauliflower are crispy cauliflower coated in a slightly spicy and sweet glaze!

GOCHUJANG OR KOREAN CHILI PASTE

I used gochujang and I love its mild spice and really rich, umami flavour. It gives so much depth to a lot of recipes and is a staple in Korean cuisine.

This vegan recipe is packed full of flavour and super satisfying.

THE GOCHUJANG-BASED SAUCE

The sauce is a balance between spicy, sweet, and savoury. You can of course adjust to your taste! Here’s what you’ll need:
  • gochujang (korean chili paste) adjust depending on desired spice
  • room temperature water
  • maple syrup or other liquid sweetener, adjust according to desired sweetness
  • ketchup 
  • soy sauce
  • white distilled vinegar or rice vinegar
  • minced garlic
  • cornstarch, this will help thicken the sauce

GLUTEN-FREE OPTION

Since the flour is used for the batter, you can substitute it with other types of flour to create the mix. If you’re gluten-free, you can use GF flour mixes of your choice.

For the breadcrumbs, you can opt to use GF bread crumbs or even desiccated coconut. If using coconut, do note that it’ll have a slight coconut-taste. Another good option for coating in replacement of bread crumbs are hemp hearts, which turn out really nutty and have that nice bite!

PREPARING THE CAULIFLOWER FLORETS

You start of with (of course) some cauliflower florets and coat them in the batter.

From the batter, you then coat them with breadcrumbs.

I fried the cauliflower until crisp throughout before coating it in the sauce.

Golden brown and crisp pieces of cauliflower!

COOKING THE SAUCE

The sauce will thicken into a glaze consistency due to the corn starch.

So you can either use this as a sauce and coat the cauliflower in it, or use it as a dip and serve it alongside the crispy cauliflower.

Check out the recipe video below!

These cauliflower are delicious as is or paired with some rice or noodles! Enjoy!

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