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Cauliflower with Gochujang.

Cauliflower with Gochujang

  • Author: Betty
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


Units Scale
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 1/2 lb cauliflower head, cut into florets
  • 1/4 cup gochujang
  • 3 Tbsp soy sauce
  • 1/3 cup brown sugar
  • 2 tsp unseasoned rice vinegar
  • Garnish: toasted sesame seeds and sliced green onions


  1. Preheat the oven to 400 F/204 C. Line two rimmed baking sheets with parchment paper and set aside.
  2. Combine flour, cornstarch, baking powder, and salt in a large bowl. Tip in 1 ¼ cup of water and whisk to form a thin batter. Add more water if necessary.
  3. Dip cauliflower florets one at a time into the batter, shake off excess, and place them on the prepared baking sheets. Bake for 25 minutes or until just starting to turn golden brown.
  4. Combine gochujang, soy sauce, and brown sugar in a large skillet over medium-high heat. Whisk and bring to a boil. Lower the heat and simmer for 10-ish minutes or until the sauce has enough body to it that it will coat a spoon. Tip in the vinegar and stir.
  5. Remove the pan from the heat and add the baked cauliflower, tossing to coat the florets. Garnish with sesame seeds and green onions.

Keywords: cauliflower with gochujang