Q1What are some easy Korean-style baked cauliflower recipes?

The easiest way to make Korean-style baked cauliflower is to coat the florets in seasoned flour and breadcrumbs, bake until golden, and then toss them in a gochujang-based sauce. You can simplify even further by skipping the double-coating step and roasting plain cauliflower before drizzling with sauce. Both versions give you the spicy-sweet flavors without complicated steps.

Q2How do I make gochujang cauliflower in the oven?

Start by preparing cauliflower florets with a light batter and panko coating. Bake them at 425°F (220°C) until crispy, about 25 minutes, flipping halfway through. Meanwhile, simmer a sauce with gochujang, soy sauce, garlic, ginger, and maple syrup. Toss the baked cauliflower in the sauce just before serving for maximum crunch.

Q3Can I cook Korean cauliflower in the air fryer?

Yes! Air frying Korean-style cauliflower gives you an extra crispy texture with less oil. Set your air fryer to 375°F (190°C), spray the coated florets lightly with oil, and cook in batches for 12–15 minutes. Once they’re crunchy and golden, toss them in the gochujang glaze.

Q4What’s the best sauce for Korean cauliflower recipes?

The classic is a sticky glaze made with gochujang, garlic, soy sauce, ginger, and maple syrup. For variation, you can make it sweeter with honey, spicier with sriracha, or tangier with rice vinegar. The key is balancing heat, sweetness, and acidity so the sauce complements the crispy cauliflower without overpowering it.

Korean-Style Baked Cauliflower: Crispy, Sweet & Spicy Recipe

Name: Korean-Style Baked Cauliflower
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean-inspired
Ingredients: 1 medium cauliflower, cut into florets; 1/2 cup all-purpose flour; 1/2 cup panko breadcrumbs; 1/2 cup milk (or plant-based); 2 tbsp gochujang paste; 2 tbsp soy sauce; 2 tbsp maple syrup (or honey); 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp rice vinegar or mirin; 2 tbsp sesame seeds; 2 tbsp chopped scallions; Oil spray

Description

Crispy Korean-style baked cauliflower coated in a sweet and spicy gochujang glaze—lighter than fried but just as addictive.

Ingredients

Scale

1 medium cauliflower, cut into florets

1/2 cup all-purpose flour

1/2 cup panko breadcrumbs

1/2 cup milk (or plant-based)

2 tbsp gochujang paste

2 tbsp soy sauce

2 tbsp maple syrup (or honey)

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp rice vinegar or mirin

2 tbsp sesame seeds

2 tbsp chopped scallions

Oil spray

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Toss cauliflower florets in flour, dip in milk, and coat with panko breadcrumbs.

3. Arrange florets on baking sheet, spray lightly with oil, and bake for 25 minutes, flipping halfway.

4. Meanwhile, whisk gochujang, soy sauce, maple syrup, garlic, ginger, and vinegar in a saucepan. Simmer until slightly thickened.

5. Remove cauliflower from oven and toss in sauce until fully coated.

6. Garnish with sesame seeds and scallions. Serve hot.

Notes

For extra crispiness, use an air fryer at 375°F for 12–15 minutes.

Adjust sweetness and heat to taste by adding more maple syrup or sriracha.

Serve with steamed rice, lettuce wraps, or as a party appetizer.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Appetizer, Dinner
Method: Baking
Cuisine: Korean-inspired

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 7g
Sodium: 480mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg