Korean Fried Cauliflower

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Large cauliflower, cut into bite sized pieces 1 each
All purpose flour 1/2 cup
Rice flour 1/2 cup
Club House Sea Salt, French Mediterranean 1/2 tsp
Water 2 cups
Dry Batter
All purpose flour 1/2 cup
Rice flour 1/2 cup
Soy sauce 3 tbsp
Billy Bee Liquid White Honey 1/2 cup
Gochujang 1/2 cup
French's® Tomato Ketchup 1/2 cup
Water 1/2 cup
Sugar 1 tbsp
Garlic cloves, minced 2 each
Club House Chipotle Cinnamon Seasoning 1 tbsp
Scallions, chopped 1/2 cup
Club House Sesame Seed 1/2 cup

chef's tip

Double fry the cauliflower to keep them crispy even after drizzling on the sauce.


This recipe was created for Club House for Chefs by: Jeff Kang, Chef Owner of Canis Restaurant, Apres Wine Bar and Kang Bang Fried Chicken in Toronto.

For the Korean Fried Cauliflower: Mix the batter in a bowl until smooth. Heat oil to 350°F. Dip the cauliflower into the dry mix then dredge in batter. Fry the cauliflower for 5-7 minutes until golden brown. Remove from fryer and place on tray. Increase the temperature of the oil to 375°F. Fry the cauliflower again for 2 minutes. While frying, combine all the sauce ingredients in a pan and stir at medium heat. Toss the cauliflower in the sauce and reserve for use.

For Serving: Pile the cauliflower decoratively in a bowl. Garnish with green onion and sesame seeds and serve.

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