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Air-Fried Korean Chili Cauliflower (Vegan)

Air-fried Korean chili cauliflower with a sticky gochujang glaze—crispy florets are air-fried until golden, then tossed until glossy and caramelized. Expect bold spicy-sweet flavor with a crunchy coating that sets quickly in the air fryer.
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Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Snack
Cuisine: Korean
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower
  • 1 1 large head cauliflower, cut into florets Cut into evenly sized florets for consistent crisping.
Batter
  • 0.5 cup 1/2 cup all-purpose flour Helps create a crisp, light coating.
  • 0.5 cup 1/2 cup water Use to form a batter that clings to florets.
  • 1 tsp 1 tsp garlic powder
  • 0.5 tsp 1/2 tsp salt
Gochujang Glaze
  • 3 tbsp 3 tbsp gochujang
  • 2 tbsp 2 tbsp soy sauce
  • 2 tbsp 2 tbsp maple syrup Sweetens and caramelizes the glaze.
  • 1 tbsp 1 tbsp rice vinegar Adds tang to balance the heat.
  • 1 tsp 1 tsp sesame oil
  • 1 tbsp 1 tbsp sesame seeds For garnish and nutty crunch.
Garnish
  • 2 2 green onions, sliced Slice thinly for even topping.

Equipment

  • 1 sheet pan

Method
 

Make the batter and coat
  1. Whisk together the flour, water, garlic powder, and salt to make a smooth batter.
  2. Dip the cauliflower florets in the batter, letting excess drip off so the coating crisps instead of pooling.
Air-fry until crispy
  1. Air fry at 375°F for 15-18 minutes, shaking the basket halfway, until the cauliflower is crisp and lightly golden at the edges.
Make the gochujang glaze and set it
  1. Whisk together the gochujang, soy sauce, maple syrup, rice vinegar, and sesame oil until glossy and pourable.
  2. Toss the crispy cauliflower in the sauce until every floret is well coated, with a visible sheen.
  3. Return to the air fryer and air fry at 375°F for 2-3 minutes to set the glaze so it looks caramelized instead of wet.
Finish and serve
  1. Garnish with sesame seeds and green onions before serving for fresh color and crunch.

Notes

For the crispiest results, don’t overcrowd the air fryer basket—work in batches if needed. For best texture, toss in sauce right before serving; leftovers keep in the fridge up to 3 days but may soften, and you can re-crisp in the air fryer for 3-4 minutes. Freezing is not recommended because the glaze and batter lose crunch. For a lower-sodium swap, use low-sodium soy sauce and reduce added salt in the batter by 1/4 tsp.