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Spicy Korean Gochujang Cauliflower Wings
80% authentic · Korean
Cauliflower florets coated in a crispy batter and baked, then tossed in a sweet, spicy, and savory Korean gochujang-based sauce. A flavorful twist on the classic.
Ingredients
- Cauliflower1 large head
- Rice flour1 cup
- Cornstarch1/2 cup
- Baking powder1 teaspoon
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Water1 cup
- Gochujang (Korean chili paste)1/4 cup
- Soy sauce2 tablespoons
- Rice vinegar1 tablespoon
- Honey or corn syrup2 tablespoons
- Sesame oil1 tablespoon
- Garlic2 cloves, minced
- Ginger1 teaspoon, grated
- Sesame seedsfor garnish
- Green onionssliced, for garnish
Steps
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Cut cauliflower into bite-sized florets.
- 3
In a large bowl, whisk together rice flour, cornstarch, baking powder, salt, and pepper.
- 4
Gradually whisk in water until a smooth batter forms.
- 5
Add cauliflower florets to the batter and toss to coat.
- 6
Spread coated florets on the prepared baking sheet in a single layer.
- 7
Bake for 20 minutes, flipping halfway, until golden and slightly crisp.
- 8
While cauliflower bakes, prepare the sauce: In a saucepan, combine gochujang, soy sauce, rice vinegar, honey/corn syrup, sesame oil, minced garlic, and grated ginger.
- 9
Cook over medium heat, stirring constantly, until the sauce thickens slightly, about 5-7 minutes.
- 10
Once cauliflower is baked, transfer it to a clean bowl. Pour the gochujang sauce over the florets and toss to coat.
- 11
Return to the baking sheet and bake for another 5 minutes to set the sauce.
- 12
Serve immediately, garnished with toasted sesame seeds and sliced green onions.
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