Air Fryer Korean Crispy Cauliflower

This air fryer Korean crispy cauliflower is one of those recipes that delivers huge flavor with surprisingly little effort. The cauliflower cooks up crunchy on the outside, tender inside, and then gets tossed in a sticky, spicy-sweet gochujang glaze that coats every bite. It tastes like something you’d order at a Korean restaurant, but it’s lighter, air-fried, and ready in under 25 minutes.

If you're in the mood for something fishy, you’ll love this Flaky & Crispy Cod In The Air Fryer recipe. Let’s jump to the air fryer Korean crispy cauliflower you’ve been craving!

Jump to:

• Why You’ll Love This Recipe
• Video Instructions
• Ingredients & Substitutions
• Instructions
• Pro Cooking Tips
• FAQs
• Air Fryer Korean Crispy Cauliflower

Why You’ll Love This Recipe

• Crispy without deep frying: The air fryer gives incredible crunch with way less oil.
• Bold Korean flavor: Sweet, spicy, garlicky, and savory all at once thanks to gochujang.
• Fast and easy: A simple batter, quick air fry, and a 2-minute sauce.
• Versatile: Serve as an appetizer, game-day snack, or spoon over rice for a main.
• Crowd-pleaser: Even people who “don’t love cauliflower” end up loving this one, trust me on this!

Video Instructions

Ingredients & Substitutions

• Cauliflower: I like using a medium head for this air fryer Korean crispy cauliflower recipe, and cutting into even florets so everything cooks evenly. Tofu cubes or broccoli work the same(reduce cooking time by ~2 minutes).
• Flour + cornstarch: This combo gives the coating that light, crisp texture.  
• Gochujang: Adds that signature Korean heat and savory sweetness. When I feel like changing things up a bit, I use Sriracha + a little miso if needed.
• Soy sauce: Balances sweetness and builds umami depth. For a gluten-free version, I use Tamari instead.
• Rice vinegar: This adds tang to balance the sweetness. You can use apple cider vinegar as a replacement.
• Sesame oil: Adds toasted nuttiness and aroma. Skip if you don’t have it — still delicious.

Instructions

Step 1 – Prepare the Batter

Whisk together flour, cornstarch, salt, pepper, and water in a bowl until smooth. The batter should be thick enough to cling to the cauliflower without dripping excessively.

Step 2 – Coat the Cauliflower

Dip each floret in the batter, letting excess drip off. Place the coated florets on a parchment-lined tray.

Step 3 – Air Fry

Preheat the air fryer to 400°F (200°C). Lightly spray the basket with cooking spray.
Add cauliflower in a single layer. Air fry for 10–12 minutes, shaking halfway, until golden and crispy.

Step 4 – Make the Korean Sauce

In a pan over medium heat, whisk together gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil. Let simmer for 2 minutes until slightly thick and glossy.

Step 5 – Toss & Serve

Add the hot cauliflower to a bowl. Pour the sauce over and toss until every piece is coated. Finish with sesame seeds and green onions.

Pro Cooking Tips

• Adjust the batter: If you want lighter crispiness, use a slightly thinner batter. When I want more of a tempura-style crunch, I add a touch more flour.
• Don’t overcrowd the air fryer: Space = crisp. If they’re piled, they steam instead.
• Sauce timing matters: Always toss in the sauce right before serving. This keeps the coating crunchy.
• Cut florets evenly: Even sizes = even cooking and texture, as I learnt the hard way.