Air-Fried Korean Chili Cauliflower (Gochujang)

Back when I visited Seoul with a friend from culinary school, I was immediately struck by the power of gochujang—its deep umami, slow heat, and irresistible sweetness. It’s one of those ingredients that becomes an instant staple in your pantry. Back home, I experimented with ways to bring that Korean chili magic to American comfort food, and thus, this Air-Fried Korean Chili Cauliflower was born.

This dish is an absolute flavor bomb—crispy, air-fried cauliflower florets coated in a sticky, spicy-sweet gochujang sauce, all finished with bright garnishes like green onion, lime, and sesame seeds. Whether you’re vegan, gluten-free, or simply a flavor-chaser, this is the kind of food that satisfies cravings and surprises guests.

Why You’ll Love This Air-Fried Korean Chili Cauliflower

• Crispy, Not Greasy: Thanks to the air fryer, you get a crispy tempura shell without deep frying.
• Flavor Explosion: Gochujang brings heat and depth, balanced by sweet maple syrup and bright ginger.
• Vegan & Gluten-Free: Easy to adapt for dietary needs, but loved by all.
• All-Season Favorite: Light enough for summer, spicy enough to warm up winter nights.

Ingredients Breakdown

For the Cauliflower Tempura:

• 2 medium heads cauliflower (about 650g), cut into florets
• 1½ 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
• 1¾ cups cold seltzer water

For the Gochujang Chili Sauce:

• ½ cup maple syrup (or agave nectar)
• 6 tbsp soy sauce (low sodium if preferred)
• ¼ cup light brown sugar
• 3 tbsp minced garlic (2-3 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 (for thickening)

For Serving:

• 1 tbsp sesame oil or vegetable oil
• ¼ cup chopped green onion
• 1 tbsp toasted white sesame seeds
• 1 lime, cut into wedges
• Steamed rice (optional)

Step-by-Step Instructions

Step 1: Preheat and Prep

Set your air fryer to 400°F (or oven to 425°F if baking). Line the air fryer tray with parchment paper. If using the oven, place parchment on a wire rack over a baking sheet for maximum crisp.

Cut cauliflower into bite-sized florets and set aside.

Step 2: Make the Tempura Batter

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, and pepper. Stir in the cold seltzer water until the mixture resembles thick pancake batter. Add more flour if it’s too thin.

Step 3: Coat and Air Fry

Dip the cauliflower florets into the batter, letting excess drip off, and place in a single layer in the air fryer basket. Spray or brush lightly with oil.

• Air Fry for 17 minutes, flipping halfway through.
• Bake for 20-22 minutes, also flipping halfway.

Work in batches if necessary—don’t overcrowd!

Step 4: Blend the Sauce

While the cauliflower cooks, combine all sauce ingredients (except cornstarch) in a blender and process until smooth, about 1 minute.

In a separate small bowl, mix ¼ cup of this sauce with 2 tbsp cornstarch to make a slurry.

Pour the blended sauce into a saucepan and bring to a gentle simmer. Stir in the slurry and cook for 3–5 minutes until thickened. Remove from heat.

Step 5: Sauce and Sizzle

Heat a large non-stick pan or wok with 1 tbsp sesame oil. Add the cooked cauliflower and pour over the thickened sauce. Toss and stir-fry for about 3 minutes until evenly coated and sticky.

Serving Suggestions

Serve hot, garnished with green onions, sesame seeds, and a squeeze of fresh lime. Pair it with jasmine rice, quinoa, or eat it straight from the pan—it’s that good.

Tips & Variations

• Less Sweet: Reduce maple syrup to ¼ cup if you’re sensitive to sweetness.
• Extra Heat: Add a spoonful of gochugaru (Korean chili flakes) to the sauce.
• Make it a Bowl: Serve over rice with sliced cucumbers, shredded carrots, and avocado for a Korean-inspired Buddha bowl.

Leftovers & Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven to maintain crispiness—microwaving may soften the texture.

Print Pin

Air-Fried Korean Chili Cauliflower (Gochujang)

Crispy, spicy, and vegan! This Gochujang cauliflower is a perfect bold-flavored dish.

Course Dinner, Latest, Lunch, Side Dish, Vegetarian

Cuisine Korean

Keyword Air-Fried Korean Chili Cauliflower (Gochujang)

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Ingredients

For the Cauliflower Tempura:

• 2 medium heads cauliflower about 650g, cut into florets
• 1½ 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
• 1¾ cups cold seltzer water

For the Gochujang Chili Sauce:

• ½ cup maple syrup or agave nectar
• 6 tbsp soy sauce low sodium if preferred
• ¼ cup light brown sugar
• 3 tbsp minced garlic 2-3 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 for thickening

For Serving:

• 1 tbsp sesame oil or vegetable oil
• ¼ cup chopped green onion
• 1 tbsp toasted white sesame seeds
• 1 lime cut into wedges
• Steamed rice optional

Instructions

Step 1: Preheat and Prep

• Set your air fryer to 400°F (or oven to 425°F if baking). Line the air fryer tray with parchment paper. If using the oven, place parchment on a wire rack over a baking sheet for maximum crisp.
• Cut cauliflower into bite-sized florets and set aside.

Step 2: Make the Tempura Batter

• In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, and pepper. Stir in the cold seltzer water until the mixture resembles thick pancake batter. Add more flour if it’s too thin.

Step 3: Coat and Air Fry

• Dip the cauliflower florets into the batter, letting excess drip off, and place in a single layer in the air fryer basket. Spray or brush lightly with oil.
• Air Fry for 17 minutes, flipping halfway through.
• Bake for 20-22 minutes, also flipping halfway.
• Work in batches if necessary—don’t overcrowd!

Step 4: Blend the Sauce

• While the cauliflower cooks, combine all sauce ingredients (except cornstarch) in a blender and process until smooth, about 1 minute.
• In a separate small bowl, mix ¼ cup of this sauce with 2 tbsp cornstarch to make a slurry.
• Pour the blended sauce into a saucepan and bring to a gentle simmer. Stir in the slurry and cook for 3–5 minutes until thickened. Remove from heat.

Step 5: Sauce and Sizzle

• Heat a large non-stick pan or wok with 1 tbsp sesame oil. Add the cooked cauliflower and pour over the thickened sauce. Toss and stir-fry for about 3 minutes until evenly coated and sticky.