Air-Fried Korean Chili Cauliflower (Gochujang)

air fried korean chili cauliflower gochujang 1 edited
Air-Fried Korean Chili Cauliflower (Gochujang) 9

Why Make This Recipe

Air-Fried Korean Chili Cauliflower, or {annotations} Gochujang Cauliflower, is more than just a snack; it’s a celebration of flavors! The crispy texture paired with the sweet and spicy Gochujang sauce creates a delightful dish that’s perfect for any occasion. Whether you’re looking for a healthier alternative to fried snacks or want to impress your loved ones with an exciting flavor profile, this recipe is sure to bring smiles to your table. And the best part? It’s easy to whip up in your kitchen, ready to be shared and enjoyed.

How to Make Air-Fried Korean Chili Cauliflower

Ingredients:

  • 2 medium heads cauliflower (cut into florets, about 650g)
  • 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)
  • 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 (about 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
  • ¼ cup mirin
  • 2 tbsp cornstarch
  • Toasted sesame oil (or vegetable oil)
  • ¼ cup chopped green onion
  • 1 tbsp toasted white sesame seeds
  • 1 lime

Directions:

  1. Preheat the air fryer to 400°F (or your oven to 425°F if baking).
  2. Line the air fryer pan with parchment paper. If baking, place a cooling rack on a baking sheet and put parchment onto that rack. This helps the cauliflower get a crispy outside while baking.
  3. Cut the cauliflower into small florets.
  4. In a large bowl, combine the dry ingredients for the tempura batter. Stir in the cold seltzer water until just combined. It should be thick like pancake batter. If it’s too thin, add 1 tablespoon of gluten-free flour at a time until it reaches the right thickness.
  5. Coat the cauliflower evenly in the tempura batter and place it on the rack/baking sheet or in your air fryer basket. Ensure the cauliflower is in a single layer. You may need to do multiple batches based on your air fryer size.
  6. Spray the cauliflower with cooking spray or brush with about 1-2 tablespoons of oil. Air fry for 17 minutes, flipping halfway. If baking, cook for 20-22 minutes, flipping midway.
  7. For the sauce, toss the crispy cauliflower with it once done cooking.

How to Serve Air-Fried Korean Chili Cauliflower

Serve this delicious dish as a tasty appetizer or side with your favorite meals. You can garnish with chopped green onion and sprinkle toasted white sesame seeds on top for that extra touch. Pair it with lime wedges to add a refreshing splash of citrus that complements the spices beautifully.

How to Store Air-Fried Korean Chili Cauliflower

If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, simply pop them back in the air fryer for a few minutes to regain their crispiness, or bake in the oven to warm through.

Tips to Make Air-Fried Korean Chili Cauliflower

  • Ensure your seltzer water is chilled well; this helps create a lighter, crispier batter.
  • Don’t overcrowd the air fryer basket; working in batches ensures an even cook and crunch.
  • Adjust the level of spiciness by varying the amount of Gochujang according to your preference.
air fried korean chili cauliflower gochujang
Air-Fried Korean Chili Cauliflower (Gochujang) 10

Variation

You can switch things up by adding different spices or even breadcrumbs for a varied texture. Consider adding some chopped vegetables to the batter for a twist on classic tempura.

FAQs

How long does it take to cook Air-Fried Korean Chili Cauliflower?

Cooking Air-Fried Korean Chili Cauliflower takes about 17 minutes in the air fryer and 20-22 minutes in the oven. Keep an eye on it and flip halfway for even crisping.

Can I make Air-Fried Korean Chili Cauliflower gluten-free?

Yes! Use gluten-free flour blend or brown rice flour, and check your sauces to ensure they are gluten-free. This recipe is flexible and can easily cater to your dietary needs.

Can I store leftovers of Air-Fried Korean Chili Cauliflower?

Absolutely! Store the leftovers in an airtight container in the fridge for up to three days. Reheat in the air fryer to keep that crispy texture.

What sauce pairs well with Air-Fried Korean Chili Cauliflower?

This dish is fantastic on its own but pairs really well with a spicy soy dipping sauce or even a cool yogurt-based dip to balance the heat of the Gochujang.

Conclusion

I encourage you to try making this delightful Air-Fried Korean Chili Cauliflower. It’s a dish that brings warmth and joy to your table, filled with comforting flavors and memorable bites. As you savor every crispy mouthful, think of the connections created with food, and how sharing recipes enriches our lives. For more delicious ideas, follow me on Pinterest and Medium. Happy cooking, friends!

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air fried korean chili cauliflower gochujang

Air-Fried Korean Chili Cauliflower (Gochujang)


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  • Author: CHAHD recipes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Air-Fried Korean Chili Cauliflower, also known as Gochujang Cauliflower, is a crispy, sweet, and spicy dish that delivers big flavor with a healthier twist. Perfect as an appetizer or a bold side dish!


Ingredients

Scale
  • 2 medium heads cauliflower (cut into florets, about 650g)
  • 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 cold seltzer water
  • ½ cup maple syrup (or agave nectar)
  • 6 tbsp soy sauce (low-sodium optional)
  • ¼ cup light brown sugar
  • 3 tbsp minced garlic (23 cloves)
  • 2 tbsp minced fresh ginger
  • 2 tbsp apple cider vinegar
  • 1 tbsp toasted sesame oil
  • 5 tbsp Korean chili paste (Gochujang)
  • ¼ cup mirin
  • 2 tbsp cornstarch
  • 1 tbsp toasted sesame oil or vegetable oil
  • ¼ cup chopped green onion
  • 1 tbsp toasted white sesame seeds
  • 1 lime, cut into wedges

Instructions

  1. Preheat air fryer to 400°F (or oven to 425°F).
  2. Line air fryer pan or baking rack with parchment paper.
  3. Cut cauliflower into small florets.
  4. In a large bowl, mix flour, cornstarch, baking powder, salt, garlic powder, and pepper. Add cold seltzer water and stir until thick like pancake batter.
  5. Coat cauliflower florets in batter and arrange in a single layer in air fryer basket or on baking sheet. Avoid overcrowding.
  6. Spray with oil and air fry for 17 minutes, flipping halfway (or bake 20–22 minutes).
  7. In a saucepan, combine maple syrup, soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil, Gochujang, mirin, and cornstarch. Cook until thickened.
  8. Toss crispy cauliflower in sauce until coated evenly.
  9. Garnish with chopped green onion, sesame seeds, and lime wedges before serving.

Notes

Keep seltzer water cold for a light, crispy batter. Reheat leftovers in the air fryer to restore crunch. Adjust Gochujang to control spice level. Great with a soy dipping sauce or yogurt-based dip.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Air Fryer
  • Cuisine: Korean-Inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 18g
  • Sodium: 740mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 0mg

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